WINE, FOOD, AND EVERYTHING THAT'S GOOD!

Is Marthinus Ferreira a chef or a cook?  The truth is, he’s both.  He’s grounded, he’s a realist, and he’s currently creating some of the most imaginative food you’ll find in the Cape Winelands.

His food journey started back in 1996, at boarding school.  The meals were uninspired, and held zero nutritional value.  Marthinus longed for amazing food.  At home during school holidays (with both parents at work), Marthinus would spend hours in front of the TV watching cooking shows – this was before streaming and DSTV, a simpler time where cooking shows and infomercials dominated afternoon TV!  He’d recreate what he saw, experiment…eventually falling in love with the process.

His parents were also great home cooks, and he loved how they structured meals, planned dishes, and went shopping for ingredients.  That joy of sourcing and sharing resonated with him.  By 1998, he knew exactly what he wanted to do, and enrolled at the Institute of Culinary Arts (ICA) in Stellenbosch, finishing his studies by the age of 22.

His first gig was an internship at La Colombe (originally founded on Constantia Uitsig).  By age 24, he was head chef at Circle (owned by Nicky van der Walt, CEO of Tang).  Marthinus said jokingly, “I was probably paying for all my past sins”!  He told me that finding himself in such a senior role, at such a young age, left him feeling somewhat out of his depth.  This undoubtedly encouraged him to pack for the UK, where he landed roles with Gordon Ramsay and Heston Blumenthal (head chef at The Fat Duck) – two chefs who would heavily influence his style.

Back in SA, he helped revamp Café del Sol and launched his own restaurant, DW Eleven-13, in 2009.  Within its first year, it ranked among SA’s top 5 restaurants and held a top 10 spot for six years in a row!

Marthinus is big on mentorship.  He helped guide Vusi Ndlovu, who went on to be a finalist in the San Pellegrino Young Chef competition in 2018. He’s always been about building people up, creating kitchens where young chefs can grow, and he still keeps track of where all his former team members are today – which in my own opinion, shows how much he cares, and how invested he actually is in an industry he clearly loves.

After years in Joburg, he needed a breather.  He went on a short holiday to Stellenbosch, staying with chef George Jardine, and, after a heavily “wine-inspired” conversation, found himself signing a contract!  Just like that, the move to Jordan Wine Estate was on!

By October 2022, The Jordan Restaurant with Marthinus Ferreira opened its doors.  It was a full renovation and reimagining of the space, and in its first year, it already earned two Eat Out plates!  Unbelievably impressive.

Fine dining?  Yes.  But intimidating?  Never.  He believes guests should feel comfortable, not awkward or unsure.  Regulars matter more than awards.  That’s why the food is high-end, but always warm, generous, and honest.

I asked him what his golden rule is.  He said simply, “Don’t overcomplicate”.  I mean, you’ll still be served sauces that take three days to make, but never just for the sake of being fancy.  There are no shortcuts here, everything is made from scratch, and everything is built on a deep understanding, and appreciation of the classics.

When it comes to the running of the kitchen, he’s extremely hands-on.  He’s definitely tough, but it’s with purpose. He states, “Do you want to work for a crappy place or become the best version of yourself”?  He’s the boss, he’s worked incredibly hard to get to where he is today, and his admirable, hard-as-nails ambition, demands respect!

The menu changes weekly, and the team is expected to stay sharp.  If you can keep up here, you can thrive anywhere in the world.  There’s no doubt about it.

Wastage is the enemy.  Potato skins are turned into snacks, onion offcuts go into pickles, and leftover fish and meat become delicious pies.  He’s all about using local, seasonal ingredients – and foraging plays a role too (especially mushrooms).  Not sure why he winked while saying that…

The menu is ever-evolving.  Some ingredients that pop up often would be root vegetables (his favorite ingredient to play around with), as well as star anise and saffron – used creatively in both savoury and sweet dishes.  With the new season, expect a menu strongly based around European techniques, but fine tuned by his gnarly South African flair.  This menu is clever, and it’s going to stimulate!

One of his most personal dishes is a dessert, the Chocolate Marquise, inspired by Franck Dangereux (Chef owner of the Foodbarn Café & Tapas).  It’s a nod to the past, but also to growth, and the constant love/hate learning curve of being a chef.

Want something uniquely South African?  Try Marthinus’s uber popular, bobotie tartare.  A signature starter with global technique, and local heart.

Throwing a spanner in the works, I painted him a scenario.  Worlds about to end, what’s your last meal?  His answer: “I’d be absolutely gluttonous!  How about a Wagyu fillet, foie gras, truffle, caviar, a bottle of Salon Champagne?  Would need to throw back some mezcal too!  Maybe even a bottle of Pomerol”!  There were obviously a few other items mentioned, probably safer not to say what they were!  But that last meal was turning into a party!

Marthinus supports the industry routinely.  He believes that if you, yourself (as a professional) want to keep inspired, you need to go and eat out.  Not just at the highly rated fine dining restaurants, but also the lesser known gems, places often “hidden” – which he says can sometimes throw you off your balance. He went on to recall his visit at El Bulli.  He sat down for a 47-course marathon.  Wildest dish he says was the saltwater sorbet and the taffy chicken.  “Most obscure thing I’ve ever tasted, but it was killer”, he added.  That said, when going out and trying new things, you need to have an open mind.  Chefs are artists.  They need to express themselves.  Sometimes these expressions may not make sense to you, but these maestros are giving you a very precious piece of themselves.  Take it, and savor it. 

Marthinus told me that his favourite city for food is Berlin.  “It’s so incredibly diverse, bold, and unexpected.  There are so many different cultures, and this leads to so many unique possibilities”, he said. 

We spoke about what makes Jordan Restaurant special.  Personally, he dislikes comparisons, but if you ask, it’s the view (he casually opened the door and showed me the view), the generosity, and the feeling of being taken care of.

He reaffirms this by adding, “Nobody leaves hungry, and no one leaves without feeling they’ve had something made just for them.  That’s what sets Jordan apart – thoughtful food with a whole lot of heart”.

Marthinus stays inspired by never stopping.  Whether it’s reading, eating out, or chatting to small restaurant owners, he’s always learning, and he’s always curious.  “If I can be just 2% of someone’s journey,” he says, “I’ll die happy”. 

Overall, if you had to describe Marthinus in one word, it would be: BUSY.  However, he said something completely different, it rhymes with cous.  I nearly fell off my chair! What a guy!

During my visit, I got to taste a dish made by one of his young chefs – a former sculler who now cooks on the line.  Marthinus encourages the team to create and push themselves.  If their dish wins the weekly test, they get to go out for dinner with the chef himself!

That’s mentorship in action. That’s what this place is about.

Make a reservation here.