Chef & team
Harald Bresselschmidt grew up on a dairy farm in the pristine Eifel Region of Germany, which instilled in him a love of the land and an appreciation for fresh produce. He started training as a chef in 1980, working in Germany, the Netherlands, France, Switzerland and London, before doing his Masters in Gastronomy and Cooking. He moved to South Africa in 1992, as Head chef for the Grande Roche Hotel in Paarl before completing a series of stages at Michelin-starred restaurants in France. In 1996, he opened Aubergine – and has been offering innovative food experiences ever since.
The Aubergine chef team is made up of talented South Africans, many of whom were promising students at establishments like Infinity Culinary Training and Sense of Taste. Harald has trained his team in the art of fine dining by sharing his extensive experience to create opportunities for previously disadvantaged youngsters.