Chef Nic van Wyk
Chef Nic van Wyk was classically trained at the Institute of Culinary Arts in Stellenbosch. For his in service training, he sought out the renowned Franck Dangeruex, who was then based at La Colombe. He was asked to join the team after his finished studying in 2000, and became an integral member, as well as refining his knowledge in a kitchen centered around classic French technique.
Nic went on to open Terroir Restaurant in 2004 with Chef Michael Broughton. The restaurant went on to be voted Eat Out’s Best Restaurant in 2006.
In 2007 he left Terroir to open a brasserie concept restaurant in Durbanvile, after two years of setting up and developing menus, he returned to Klein Zalze, where he spent three years
In 2012 he opened Diemersdal farm eatery in Durbanville, this historic farm saw the restaurant in a converted barn, serving tapas and bold flavours. It was in 2013 that his TV career started with the first season of Kokkedoor, an Afrikaans reality cooking show screened on Kyknet. The show’s concept takes home cooks and professional chefs, using both skill sets as they are partnered up to create and reinvent vernacular food- food with nostalgia, reinvented to celebrate South African food. Nic was co-judge on the show for two seasons with Hetta van Deventer-Terblanche and then co-host with Mari-Louis Guy for the children’s spin off in 2017/2018. Nic’s association with the brand has taken him far and wide in South Africa, from well-known places to the lesser known, hosting pop-up restaurants, participating in festivals and hosting demos.
Nic opened Bistro 13 in Stellenbosch in 2014, on Welmoed Wine Farm. The restaurant had a good run in the press, and he was invited to cook his signature chicken pie at the 2016 Eat Out awards.
From 2017 to present, Haute Cabrière in Franschhoek approached him to consult on their restaurant, during is this process, he took up their offer to partner with the brand to run the restaurant and kitchen.
Nic currently consults for numerous brands in a hospitality capacity.
Nic is a guild member for the South African Brandy Foundation, the youngest member at the time, for his use and appreciation for South African brandy- fondly called Fire Water in South Africa. His recipes featured in the coffee table book of the same name.
Nic has a penchant for peasant food – from Provence and North Africa to the Little Karoo – to which he brings a modern sensibility. An advocate for seasonal eating long before it was fashionable, he looks to the freshly grown, the just-harvested and local treasures for inspiration.
English 
Afrikaans