Umhlanga’s dining landscape has shifted in recent years, establishing itself as a serious culinary destination. Leading this change is chef Mathew Armbruster of Eat Out starred restaurant The Chefs’ Table, who continues to elevate the local restaurant scene. 

Through his focus on seasonal ingredients, local partnerships and nurturing relationships with his local Durban suppliers and customers, Mathew and his team deliver a consistent level of quality dining.  His approach to cooking is deeply rooted in the rich cultural fabric of KwaZulu-Natal – drawing inspiration from Zulu traditions and vibrant Indian influences. His restaurant successfully creates a space that’s simultaneously premium and accessible. 

We caught up with Mathew to discuss navigating seasonal fluctuations, building lasting community connections, and where he sees Umhlanga’s food scene heading next. 

Chef Mathew Armbruster

How would you describe the local restaurant scene in Umhlanga and your approach to sourcing ingredients? 

The restaurant scene in Umhlanga is vibrant and diverse. What was once a small coastal village has grown into a dynamic food destination with an impressive range of eateries – from casual beachfront cafés to high-end dining experiences. This growth has brought a rich blend of culinary influences and an elevated expectation for quality. 

When it comes to sourcing ingredients, I prioritise working with trusted local suppliers. I partner with nearby farmers, butchers, and fisheries to ensure freshness, support the regional economy, and maintain a high standard of sustainability. This approach not only enhances what’s on the plate but also keeps the connection to our community strong. 

Can you share your culinary philosophy and what sets The Chefs’ Table experience apart? 

My culinary philosophy is rooted in connection. Connection to our suppliers, our region, and the diverse cultural influences that make KZN so unique. Working closely with our tight-knit network of farmers, butchers, and fisheries is a constant source of inspiration. Their passion and the quality of their ingredients push me to create dishes that truly honour their work. 

The flavours of KZN, especially the deep Zulu traditions and the vibrant Indian influences, have had a profound impact on how I cook. They’ve shaped my palate far more than the food I grew up with, and they continue to guide the way I build flavour and approach each dish. 

What sets The Chefs’ Table apart is that we’re not a small, exclusive restaurant with a small, curated menu. Instead, we’ve created a space that feels open, welcoming, and celebratory – a place where anyone can come to eat, drink, and genuinely enjoy themselves. At the same time, we’re committed to maintaining a premium standard of dining, ensuring that every guest experiences quality, creativity, and care on every plate. 

It’s this balance; warmth and inclusivity paired with elevated technique and exceptional ingredients that defines The Chefs’ Table experience.

What role do seasonal fluctuations play in Umhlanga’s dining scene, and what is the impact on the restaurant?  

In terms of food, Umhlanga’s warm climate means we don’t experience dramatic seasonal shifts. Instead, the biggest changes come from the ocean and from our local farmers. We embrace these natural fluctuations and let them guide the evolution of our menu, allowing us to highlight what’s freshest and most vibrant at any given time.  

When it comes to the rhythm of the restaurant, we do see noticeable seasonal patterns. Warmer months, especially the December holidays, bring a significant increase in guests. During the quieter periods, we rely heavily on our loyal local clientele, who have supported us year after year. This balance helps us stay consistent while still adapting to the natural ebb and flow of the season.  

How do you keep evolving your menu while staying true to your culinary vision? 

My culinary vision has changed throughout my career, and it’s more in line with what I believe people want.  

How do you navigate slower periods in the restaurant?  

We’ve never relied heavily on tourism, and instead have focused on building a strong, loyal local clientele. That foundation really helps us navigate slower periods throughout the year. Over the years, we’ve also developed a series of signature events that our Durban community consistently supports. These experiences keep our guests engaged, give them something to look forward to, and help maintain steady momentum even during traditionally quieter months.  

How do you approach team development at The Chefs’ Table, and what kind of culture have you fostered in your kitchen and front-of-house team?

Honestly, it firstly comes from who you hire. There’s no point in hiring someone that will obviously create friction within the team, no matter their talent. After that, just care about your staff – listen and give the tools for them to succeed. My team (back-of-house and front-of-house) have been here for a long time, some for almost nine years. I haven’t fostered the culture… The Chefs’ Table team has.  

What advice would you give to aspiring chefs looking to open a restaurant in Umhlanga? 

Know your market and love your neighbour. All restaurant owners and chefs in Umhlanga know one another and help each other out – we work together to make sure the food scene holds its high standard. 

Where do you envision the food scene in Umhlanga heading, and what exciting developments can we expect from The Chefs’ Table as you continue to grow and evolve? 

Umhlanga’s infrastructure is expanding rapidly, and the food scene is growing right along with it. What was once known primarily as a small coastal holiday town has evolved into a much larger, more dynamic destination with an increasingly sophisticated dining culture.  

At The Chefs’ Table, we’re excited to be part of that evolution. Our recent renovation introduced an intimate bar area, a space where guests can step away from the hustle and enjoy a cocktail and a bar snack, host a business meeting, or even a relaxed date night. My vision has always been for the restaurant to feel like a place people can visit often, not just for special occasions. 

I’m very happy with the direction we’re moving in, and we look forward to continuing to grow with the community while offering experiences that feel both elevated and welcoming.