Originally from Johannesburg, Quinton Bennett didn’t choose the culinary path; he sort of found himself in it. As a young man, he started working in kitchens and discovered a world filled with teamwork and pride that felt right to him. The more he worked, the more he realised he was meant to be a chef.
Throughout his career, he has learnt from top chefs and explored diverse cuisines and cultures. He believes in respecting high-quality ingredients, while being adventurous in his cooking to create dishes that resonate with people.
Early on, he took part in food-and-wine dinners, learning about flavour pairing from chef Gordon Manuel of Villa Belmonte, (now The Chef Wildekrans Wine Estate). Chef Quinton’s visits to local wine farms deeply influenced him and left a lasting impact.
After working with some of South Africa’s leading chefs in Cape Town and Johannesburg, he moved to London in 2007. He quickly climbed the ranks, becoming senior sous chef at Michelin-starred hotel The Westbury in London’s Mayfair, and later executive head chef at The Arch, also in London. In 2016, he pushed his boundaries by doing internships at renowned venues such as Noma in Copenhagen and Pollen in Singapore. By 2018, he was appointed at another Michelin-starred establishment in the UK, Northcote in Lancashire, UK.
In 2019, Quinton moved to Toronto, Canada, to open Enigma Yorkville, where he now serves as chef patron. The restaurant was awarded a Michelin star in 2022, becoming the first restaurant in Canada to receive the coveted rating. Preceded by Jan Hendrik Van Der Westhuizen and Jean Delport, he takes pride in being the third South African to earn this distinction, which he feels honours his homeland. His South African roots are evident in his menus which feature Cape Malay spices and techniques for smoking and preserving various ingredients. He often uses chutneys and fruits to enhance meat and fish dishes, and favours cooking over an open fire to infuse his international dishes with bold flavours.
How does wine play a role in the dining experience at Enigma Yorkville?
Wine is a big part of what we do. We offer an eight-course and 10-course blind-tasting menu, with four beverage pairing options. Two of these are wine-focused, with a regular wine pairing and premium wine pairing. Both are designed to elevate the dining experience and complement the flavours on the plate.
Why is it important to have wine knowledge? And how has learning about wine
impacted your dishes?
Every chef should have a basic understanding of wine. This includes its characteristics, varieties, styles and flavours. It’s not about being an expert but rather knowing enough to enhance the dining experience. Learning about wine has opened my eyes to flavour combinations, which has led to more creativity in my cooking.
What wine and food pairing would you suggest WineLand readers try in March?
I have fond memories of Grand Provence’s Angel Tears Sauvignon Blanc. During my time working in Franschhoek, my wife and I would often enjoy a bottle while taking in the beauty of the region. It has crisp, fruity notes with a good amount of acidity and pairs perfectly with a lightly wood-fired East Coast rock lobster tail, lobster espuma, apples compressed in lovage oil, scallop and smoked bacon in XO sauce, sweet-and-sour apple gel, coral powder and baby fennel tops. It’s a perfect dish for a summer lunch or dinner.
How do a chef and a winemaker work together? And how do you approach
collaborations with winemakers to elevate your menu?
Understanding the story behind a farm, its soil and the winemaking process is important to me. I want to know why a specific wine is in the bottle, the thought behind the blend and what makes it special. While smelling and tasting is just the start, it goes beyond pairing food with wine. It’s about sharing the journey of the people and the land that contribute to the final product.
As a South African chef abroad, how do you champion the country’s culinary and
wine heritage?
I reflect my heritage through the menus and wine programmes. For example, we serve boerewors as a welcome canapé and make our own droëwors for special guests. Our modest wine list includes some excellent South African options and in summer, rooibos iced tea cocktails make an appearance on the menu.
What’s the secret to being a great chef?
There’s no secret. If you want to be one of the best, go work for the best. Put your head down and be ready for a long, hard road. Nothing will be handed to you. You have to outwork and outlast everyone else.
