At Mont Rochelle in Franschhoek, Executive Head Chef Terence Morris is redefining what it means to dine in the Cape Winelands. His food is vibrant, seasonal, and sustainably sourced — a true reflection of the land, the climate, and the culture.
Terence’s culinary story started in his mother’s kitchen, where he cooked his very first dish: French toast. While that humble beginning remains close to his heart, his craft has evolved dramatically. A graduate of the Cape Town Hotel School, Terence trained under some of the country’s culinary legends — including Steven Edwards, Phillip Alcock, Peter Templehoff, Oliver Cattermole and Darren Badenhorst — gaining a reputation for precision, creativity, and a deep respect for ingredients.
His career spans elite establishments like Sevruga, Mondiall Kitchen & Bar, the Vineyard Hotel, and the award-winning Leeu Collection. At Le Chêne, he rejoined forces with Badenhorst, pushing the boundaries of modern South African cuisine.
Chef Terence’s approach is grounded in sustainability. Each dish is built around fresh, local, seasonal ingredients — not only to elevate flavour but to honour the earth and its rhythms. His menus are a sensory journey: colourful, textured, and bursting with bold South African character, often with a playful, modern twist.
His talents haven’t gone unnoticed. While at The Dining Room at Leeu Estates, he earned both the Service Excellence Award and Authentic South African Experience Award, most notably for a Cape Malay dinner paired with Mullineux wines — a true showcase of local storytelling through food.
Today, Terence’s passion shines at Mont Rochelle across two distinct venues. At MIKO, guests are treated to a refined, inventive fusion menu with breathtaking views of the valley and award-winning wines. At the more relaxed Country Kitchen, local fare meets vineyard charm in a setting that invites lingering.
This winter, until July 31, 2025, indulge in his Limited-Edition Winter Chef’s Selection at MIKO — available for lunch and dinner. Two courses from R450 and three from R590 per person.
Discover the artistry, sustainability, and soul of South African cuisine with Chef Terence Morris at Mont Rochelle.