Vergenoegd Löw, the historic Stellenbosch wine estate known for regenerative farming, heritage preservation and luxury hospitality, has welcomed chef Michélle Theron to head up its food and beverage division from September 2025. Michélle, renowned for her leadership roles at Pierneef à La Motte and Hazendal Wine Estate, brings more than two decades of high-end culinary experience to the estate. 

The move forms part of the estate’s initiative to accelerate its sustainability and self-sufficiency efforts on all fronts, as it will be running its own culinary initiatives under Michélle’s direction in a bid to get closer to its goal of what it describes as a self-sustaining, regeneratively farmed “ecoverse”.  

 “I will be leading the culinary vision and shaping the food philosophy of the estate as a whole,” says Michélle. “That will be all the restaurants, and the hotel – whether in-room or for guests’ breakfast at the Manor House; everything food and culinary related and F&B related will be spearheaded by me and then executed by the team.  

“I think it’s quite exciting to do it this way. It’s a good opportunity to have a thoughtful approach to every aspect of the dining experience we wish to create on the farm, and to have consistency. 

“I’m joined by a very dedicated team of chefs whom I’ve been privileged to work alongside for many years. They are industry professionals who share my values and have been with me through thick and thin. They are just as committed as I am about acknowledging our heritage and embracing sustainability.” 

The farming practices on the farm are profoundly attractive to Michélle, whose food philosophy is rooted in a deep passion for sustainability and the land. “My cooking is hopefully a celebration of South African and Cape heritage, which is very true to my heart, in a contemporary expression of local traditions,” she says.  

With seasonable ingredients and a farm-to-fork integrity, Michélle will cook what is grown on the farm, providing her the opportunity to work in harmony with it, its regenerative practices, and the remarkable produce she will have on her doorstep. “This is more than a role for me; it’s a platform to tell stories through food and to honour our culinary heritage, and I believe food should tell a story, a story of place, of people, and with purpose. I aim to create dishes that are not only flavourful and lovely to eat but also meaningful – dishes that say something and express what we believe in. 

“I want it to be an experience that can connect diners to the richness of our culture, the rhythm of our seasons, and the beautiful produce we are so lucky to have around us every day.”  

Michélle’s food philosophy extends to keeping things simple while saluting ingredients in a conscious and deliberate way, with authenticity and generosity; she has always felt this way and is excited about this new chapter in her career now that she is able to truly “walk the talk.” 

It also ties it all together nicely, she says, particularly the fact that menus can be changed, not only seasonally but as often as they like, and as the land allows them to.  

“This estate is not just a destination; it’s a living, breathing expression of land, culture and craftsmanship, and the values align wholeheartedly with my own,” says Michélle, who steps into her new position following the very successful tenure of acclaimed chefs and restaurateurs Bertus Basson and Drikus Brink. They were instrumental in launching and overseeing the kitchens of the 160-hectare property’s two modern Cape-style restaurants, Clara’s Barn and Geuwels, both housed in beautifully preserved classic 18th-century Cape Dutch buildings. They also saw the way to Clara’s Barn being awarded two stars at the 2025 Eat Out Woolworths Restaurant Awards. 

The names Clara’s Barn and Geuwels will be retained, says Michélle. “I think they are very fitting names, and people know them. They are already a part of the heritage of the farm, and we are glad to be able to honour their current names.” 

Both spaces, as well as the Manor House, will undergo a revamp and refurbishment before reopening. The Manor House is going to be the place where beautiful farm breakfasts will be served, says Michélle. “It’s going to be absolutely amazing. We will be doing high-tea service there as well and also offer our in-house guests lunch and a heritage-inspired dinner service.”  

Clara’s Barn will have more of a refined fine-dining approach, while Geuwels will give a bistro/brasserie style of presenting the cuisine Michélle has in mind. “It’s the best of all worlds,” she says. 

At Clara’s Barn, menus will be focused on Vergenoegd Löw wines, and food pairings. “We’re working on combining the wine tasting and food offering, so we’ll keep you posted on that,” adds Michélle.  

“We’re thrilled to have Michélle on board,” says Corius Visser, managing director at Vergenoegd Löw. “A new chapter is unfolding – one that promises fresh energy and a deeper integration of our wines, as well as our farm-to-fork philosophy, and an innovative vision aligned with our farm’s deep commitment to sustainability, excellence and storytelling through food. 

“She’ll continue the legacy of our culinary foundations, while bringing a new creative direction. The accent will remain on farm-grown seasonal ingredients inspired by an imaginative reinterpretation of Cape cuisine and traditions. 

“Bertus provided us with an outstanding foundation, and we are extremely grateful to him and Drikus for putting Clara’s Barn and Geuwels on the culinary map. Now we are ready to go solo, with Michélle leading the way, and are tremendously excited at the prospect.” 

Says Michélle: “This is a big step for me and I’m excited and honoured to be part of the team at Vergenoegd Löw.”