The Royal Tea experience at The Silo has always been a culinary highpoint, but with André Steyn as our new pastry chef, the bar has been raised even higher. An alumnus of both La Colombe and Delaire-Graff, André is without doubt one of SA’s finest pastry chefs, and we’re honoured to have him on our team.
Chef André cites some of the world’s best chefs as his gastronomic heroes, but it’s no exaggeration to say that he very much belongs in the company of such luminaries as René Redzepi of Noma, Ferran Adrià of El Bulli restaurant and Jordi Roca of El Celler de Can Roca.

As with many of the best chefs, Chef André found inspiration in the family kitchen from an early age. His mom was clearly a multi-tasker; he has fond memories of her reading a book while cooking up a storm, and his sister was also a skilled maker of sweet treats.
Chef André’s sweet tooth tempted him away from architecture and towards becoming a pastry chef in particular; he admits that he was fascinated by the intricacies of pastry, and the opportunity to create desserts that beguiled the eye as well as the taste buds.
A stint on a cruise liner contributed to Chef André’s growing skills and experience, but ultimately, it was working in some of South Africa’s finest restaurants and hotels that really floated his boat. While he’s absolutely dedicated to his craft, he tries not to take his work home with him, although he is currently working on a revamp of the entire Royal Tea menu. Expect more deliciousness soon!

Chef André believes that there should always be room for dessert, and that this can be made possible by ensuring that the menu is well-balanced. A dessert offering that ticks all the boxes – something fruity, something chocolatey, a more savoury option and an all-time classic – will be sure to inspire guests, perhaps with a little gentle convincing from their waiter or waitress.