Craig

Craig Hibbert

Craig Thomas Hibbert

I have never seen him angry, I have never seen him stress and he does not panic! NEVER!.

But a chef must have a weakness, in his case it is the love of making macarons and the anger that he shows when Man United is a goal down.

In September 2014 Craig returned to The Belmond Mount Nelson as the Executive Pastry Chef a position he aspired to since initially working at The Mount Nelson almost 16 years ago under Wade van der Merwe at the time.

Before he started to carve a career in the kitchen he completed an advertising diploma in graphic design before joining the madness.

His culinary career started as an apprentice in 1997 at the Cape Grace under Grant Cullingworth. Working his way around all the sections of the kitchen he found his passion in Pastry, as it was an amazing avenue to channel his creativity.

He left South Africa for London, working at the Dorchester and expanding his repertoire. Returning to South Africa in 2002 to get married, he and his wife, also a chef, returned to the UK to work at the new The Grove Hotel.

He and his wife returned to South Africa, where he was offered his first executive pastry position at The Palace of the Lost City and then relocated to Cape Town as a much larger family, where Craig took the position of Executive pastry chef at The Westin working again with Grant Cullingworth.

Look out for Craig’s favourites on the afternoon tea buffet like peppermint crisp crémeux, passion fruit delice, streusel crusted eclair and the yummiest home made strawberry jam served with clotted cream and warm baked scones

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