Lerrico Messina
“I have gathered a posie of other men’s flowers, and nothing but the thread that binds them is mine own.”
- John Bartlett
With 18 years experience in some of the finest establishments in Cape Town, London and Cornwall, I am well versed in all aspects of kitchen management, food design and preparation as well as finding the talent to match the establishment’s ambition. Classically French-trained, I have worked across various styles of cuisine and as such am proud of my successful track record of delighting both guests and restaurant owners as I’ve shared my passion for beautiful food and the experience of sharing it with loved ones.
My Background
Born in Cape Town to a strong Sicilian heritage, yards from the sea. Unbeknown to me at the time but those things would have a profound effect on my later life.
Cape Town - a small city by comparison but what a melting pot for culture and food. Influences from the far east, Europe and local people.
La famiglia - from growing our own fruit and vegetables to the daily affair of mealtimes. It was our time. It was family time. We sat around the dinner table sharing food (and wine when age allowed it), talking. Real conversations over real, good food.
The Indian Ocean - I was spoilt. We lived with the beach on our doorstep. This meant the opportunity to experience my first free dive at the age of 6 to dive for lobster and "perlemoen". Fresh ingredients and the experience surrounding them has been with me ever since.
My childhood developed my love for food and mealtimes; appreciation for fine, fresh ingredients; and the care and attention needed to use them to create memorable experiences. Being able to mix food and people turned into my career as I pursued the art of becoming a chef. Now I use this unique combination of experience and passion to help other food establishments with everything from layout and menus to suppliers and talent.
Institue of Culinary Arts
2003 – 2005
Executive Sous Chef
2009 – 2012
Executive Chef
2012 – 2019
Head of Retail Development
2015 – 2017
“I believe that if you can embrace change, empower people and sit around a table to share a meal you will be successful in your endeavours.”
Over the years I have learnt many ways to improve - be it food costs, efficiency, creating recipes and menus, developing and working with talented people or finding unique suppliers.
