Chantel combines her classical French training with her love of nature and is famed for producing her own style of culinary botany inspired by the setting of the restaurant and hotel, which is situated in the Francolin Conservancy with its abundance of wildlife, birds and indigenous plants. She is passionate about using organic and seasonal produce and strives to render “nature on a plate”.

Her style of food has been described as both Botanical and contemporary French. Chantel calls it an innovative approach to food preparation and presentation and focuses on using edible herbs and flowers for their taste and beauty as well as their medicinal properties. It is a convergence of art and living food, where the plate is the canvas upon which fresh, organic, heirloom produce creates the painting.

She has always embraced her femininity and feels that it is important for a chef to present their true personality to their guests with what they present on a plate.