How Peter Tempelhoff turned passion into a globally recognised culinary business

Stephen Grootes speaks to chef Peter Tempelhoff, an award-winning South African chef and restauranteur.

Listen to the conversation in the audio player below.

Cape Town-based chef Peter Tempelhoff has become one of South Africa’s most celebrated culinary figures.

Not just for the food he creates, but for the smart business decisions that have helped him build a globally relevant brand in a highly competitive industry.

In 2025 Tempelhoff made headlines when he became the first South African chef to win the prestigious Three Knives award at the Best Chef Awards, placing him among the world’s elite culinary talents.

But his journey to this moment has been shaped as much by financial and strategic decisions as by talent.

Tempelhoff’s career began with solid professional training at the Institute of Culinary Arts in Cape Town, followed by a bursary to study at the Culinary Institute of America.

In 2018, Tempelhoff made a pivotal decision: to fully commit to his own restaurant, FYN, in Cape Town, which was then followed by restaurants like Beyond, Ramenhead and Sushiya.

Speaking to Stephen Grootes on The Money Show, award-winning chef Peter Tempelhoff says it's been a long life journey to get to thispoint in his career.

But he eventually found his passion, cooking up a storm in the kitchen.

"I wasn't an economist, but I studied economics at university. It wasn't my thing, then I went into all sorts of careers in tree-felling and carpentry and home building and selling things and you name it. Until I found my thing at the ripe old age of 27."

- Peter Tempelhoff, award-winning South African chef

"I've always had an inkling for it. My mom, rest her soul was not the greatest of cooks, so I used to spend a lot of my time fixing her dinners up, throwing a hand full of olives in this and a pinch of herbs in that..."

- Peter Tempelhoff, award-winning South African chef

"When you've got multiple restaurants like I do, it's important to completely rely on the guy next to you, the guy underneath him and so on. To inspire them is the trick, to keep them wanting to do amazing food for you all the time."

- Peter Tempelhoff, award-winning South African chef

Scroll to the top of the article to listen to the full interview.