After eight years in London, including a Head Chef role at Michelin-starred Dorian, South African chef Mike Shier is returning home to lead the kitchen at SCAPE, part of VONDELING at Vrymansfontein in Paarl.
Appointed Executive Chef in October, Mike oversees the food offering at SCAPE, The Shed, Tree Bar and private gatherings across the estate. His new menu, launching on 13 November 2026, promises flavour-driven cooking that combines classical technique with seasonal ingredients and the relaxed generosity of Winelands dining.
“London has been wildly formative beyond my dreams, but the plan has always been to come home to South Africa, where family and friends are,” he says. “I feel there’s a certain responsibility being South African, having gone abroad and been exposed to so much, to bring that back and share it with a new generation of chefs.”
From London’s leading kitchens to Paarl
At Dorian in Notting Hill, Mike rose to Head Chef under Executive Chef Max Coen, becoming part of the leadership team that earned and retained the restaurant’s Michelin star. In 2026, Dorian ranked third in the UK at the annual National Restaurant Awards.
Previously, he worked with the South African-inspired Kudu Collective, first as Head Chef at Kudu in Peckham and later as part of the team behind Kudu Grill. Earlier in his career, he led the kitchen at Cape Town’s Hog House Brewing Company, developing his skills in smoking, barbecue and wood-fired cooking.
These experiences have shaped an approach that balances technical precision with bold flavours and an instinctive understanding of what makes a dish memorable.
A bistro with a sense of place
Set on a working almond farm on the southern slopes of Paarl Mountain, SCAPE overlooks the Winelands towards the Simonsberg and Table Mountain. With its covered terrace and interiors inspired by the surrounding countryside, it is a setting made for leisurely lunches, good wine and unhurried afternoons.
Mike is drawn to the freedom of bistro cooking, where menus evolve with the seasons and inspiration comes from a variety of influences. His approach, described as bistronomy, combines accomplished cooking with the relaxed spirit of a neighbourhood restaurant.
“My background means there will always be classical technique in the cooking, but I also draw inspiration from much further afield. I’m just as comfortable working with shio koji or garum as I am with waterblommetjies, bokkoms or rooibos. Ultimately, it comes down to whether it makes the food taste better,” he explains.
The Cape’s farms, orchards, coastline and wild landscapes will inform the menu, alongside a planned Cape Pantry celebrating seasonal ingredients. House-made vinegars, konfyt, ferments, atchars, cordials, pickles and preserves will bring local flavours into the kitchen throughout the year.
Mike is also keen to explore South Africa’s wild ingredients, drawing on his experience of foraging in the UK. Cooking over fire will remain part of his repertoire, building on skills developed in Cape Town and London.
“I love the primal and analogue nature of cooking with fire, but it also requires a lot more skill to work with it successfully, particularly in a restaurant,” he says.
The aim is food with character and generous flavour, served in a welcoming atmosphere that encourages guests to settle in, whether for a long lunch with friends or dinner paired with a favourite bottle of wine.
A homecoming with purpose
Beyond the menu, Mike hopes to share his experience, develop young chefs and build a kitchen where curiosity is encouraged and people feel valued.
“Leadership is a huge part of running a successful restaurant. I want VONDELING at Vrymansfontein to be a place that attracts those who want to learn, cook great food and feel valued as individuals and team members,” he says.
His appointment marks a new chapter for SCAPE, bringing international experience and a distinctly local outlook to the Cape Winelands.
Mike Shier’s new SCAPE menu launches on 13 November 2026. For reservations and more information, visit www.vondeling.com.