Originally from South Africa, Hirsch gained fundamental work experience abroad, in the UK, where he cooked in some of Nottinghamshire’s most acclaimed kitchens such Tonic, World Service and Cast at The Nottingham Playhouse. On his return to South Africa, he worked at a number of top hotels and lodges including Cape Grace Hotel and Spa, The Oyster Box and the Singita group.
But it is Greenhouse where he worked as Sous Chef from 2014 to 2016 – that he credits for helping to shape his culinary development and the chef he is today.
“The way Chef Peter (Tempelhoff) can turn the ordinary into something sublime is astonishing”, says Hirsch. “In his kitchen, I learned that there are no boundaries between food and theatre”.
Hirsch’s most recent position saw him exploring the world of exotic fresh fish as Executive Chef at luxury private resort, North Island in Seychelles.
Now, returning to Greenhouse for a second time, he brings world-class experience to the table. “At Greenhouse it’s not just about coming in for dinner, it’s about the experience and how you feel during the meal and well after you leave the dinner table. We definitely want to keep up the theatrical experience and continue to challenge flavours. Not to taste, is not to know,” he says of his new role.
On the plate, guests will be served an extraordinary offering of flavours, using sustainable ingredients sourced from a traceable origin. “Knowing where your produce comes from and using fresh and sustainable food is hugely important”, comments Hirsch. “I love finding new foreign flavours and combinations that I’d never imagined would go well together. It’s finding the unknown that excites me and I can’t wait to share these discoveries with our guests.”
Hirsch’s official start date at Greenhouse was 14 November 2018. To avoid disappointment, customers should book their tables in advance to experience the sensational summer menu that awaits. The restaurant recently placed 6 in the top 10 at the highly anticipated annual Eat Out Mercedes-Benz Restaurant Awards.