“Charné has always had a love for spices and Epice is the perfect place for her to weave her magic.”
— Scot Kirton, Chef Proprietor
Charné Sampson
Heading up the kitchen, head chef Charné Sampson is no stranger to refined, cutting edge cuisine- until recently she was the sous chef at La Colombe and is another one of Scot’s protégés to spread her wings.
A graduate of Silwood, Charné also honed her craft in the kitchens of Foxcroft, The Restaurant at Waterkloof and The Test Kitchen.
Cape Town-born Sampson’s personal influences are Cape Malay. “In my family everyone makes a curry,” she says. Her use of spices – each dish highlighting a different one or more – is not about mouth-searing heat, not even close, but layers of flavours that roll over the palate in waves.
“Epice is all about a journey of spice,” says Kirton. “Over the years Charné showed a great interest in cooking with spices, so Epice was the perfect fit for her.”
