Mouse House Welcomes A “New Buck” – Wesley Kurt Peters

Culinary Artist, Wesley Kurt Peters is the new addition to the “Mouse House” family.

Peters, originally from Cape Town, received his training through the Cape Peninsula University of Technology in hospitality management & professional cookery and took a German language course where he completed his studies. Thereafter, he also completed a number of short courses which included that of wines of the world, food and wine pairing.

“I consider myself to be adaptable, able to work well under pressure and always strive to push beyond my best,” Peter says.

In 2004, Peters began his working culinary journey at the Cullinan Hotel, a four-star deluxe 140 seater restaurant, after which he spread his wings and headed across the ocean to the Argeonaige Hotel in the Scottish highlands in his new position of commis chef.  After a six month stint there, he began working at the Wessex Hotel in Bournemouth in the UK, a hotel that caters up to 1 000 diners as a chef de partie (also known as station or line chef).

Cape Town then came a calling in 2007, and Peters returned to home shores to take up the position as sous chef at Zevenwacht Manor House restaurant, best known for serving global contemporary cuisine.

Peters then headed to the New Tulbach Hotel as head chef for the local CBD hotel, after which he was awarded the position of group executive chef for Brandstone SA, a brand management company operating four restaurants in the group situated in Cape Town, Port Elizabeth and Durban.

Zevenwacht Wine Estate then requested his return to the estate as head chef, being responsible for all departments from banqueting, conferencing, the al a carte restaurant as well as arranging picnic menus for guests and overseeing the Mangwanani Spa menu.

His accomplishments are impressive, having been ranked top 10 in the country for the Sunday Times Chef of the Year in 2007, and he’s been featured in the Wine Magazine, has participated in live food demonstrations at the reputable Good Food and Wine Show, as well as being a chef judge. In 2019, he was inducted into the Chaine de Rotisseurs, Unilever Chef of the Year regional finalist and has authored a whisky pairing book for Pernod Ricard SA.

When Peters is not hard at work in the kitchen, you will find him out on a golf course or at home relaxing listening to music.

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