We are delighted to welcome Chef Eric Bertrand as the new Head Chef at Glen Carlou Wine Estate. With over 30 years of international experience, Chef Eric brings refined expertise, a passion for flavour, and a deep appreciation for craftsmanship to our kitchen.

Born in France and trained at the prestigious Académie de Bordeaux, his culinary journey spans continents and styles, from the classical precision of French cuisine to the dynamic energy of South African bistro fare. Chef Eric’s impressive résumé includes leading roles at Stellenbosch Kitchen, Le Siemma Café Bistrot, and the acclaimed Zest Restaurant in Gordon’s Bay.

Internationally, he honed his skills in the UK’s fine dining scene, working in award-winning kitchens such as the London Street Brasserie, The George Hotel, and Bel and the Dragon. Whether in intimate bistros or high-pressure hotel kitchens, Chef Eric’s hallmark has always been elegance, innovation, and flavour.

Known for his modern French-influenced cooking, Chef Eric brings a fresh approach to Glen Carlou’s culinary offering. His dishes focus on seasonal ingredients, expressive plating, and complex flavour combinations that celebrate both local terroir and timeless technique.

Now a permanent resident of South Africa and fluent in both French and English, Chef Eric is proud to call the Cape Winelands home. 

We look forward to sharing this new chapter with you, on your plate and in your glass.

Join us soon for a taste of what’s next at Glen Carlou.