| : CHEF PROFILE - IAN BERGH |
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Flying in the face of changes - Ian Bergh is Five Flies new chef Everything changes and everything stays the same, is the combination of contradictions happening at Five Flies Restaurant in the heart of Cape Town. Changes at Five Flies Restaurant come in the form of new chef Ian Bergh, whose influences come courtesy of working alongside the renowned Franck Dangereaux. Chef Ian Bergh adheres to the Keep It Simple Stupid, KISS, principle, of preparing stocks and sauces from a solid base of skill, knowledge and experience, and creating dishes of exquisite simplicity from the freshest high quality ingredients, presented to reveal their best qualities. It is this philosophy that makes a good restaurant, great. What stays the same is Five Flies historic building, buzzing with a vibrant Cape Town city atmosphere, and its loyal patronage of legal eagles, international tourists, corporates and ever faithful Cape Town locals, who have come to expect a high level of service, consistency of dining experience and great value for quality during their visit to Five Flies. Executive Chef Ian Bergh is a Capetonian in his early 30s ,who has returned to Cape Town after some time away. Ready to make his mark, not by outrageous behaviour or extravagant combinations, but by creating magic from dishes, where the outstanding quality of the ingredients speak for themselves, through their flavours, colours, textures and combinations. Five Flies Restaurant is the perfect venue for Bergh to please the restaurants existing following and entice a new clientele, by maintaining the classic contemporary food philosophy of Five Flies, with his version of modern European cuisine, sprinkled with eastern and north African influences. In Five Flies new menu announced in May 2006, influences come from the Mediterranean, Greece, Japan and Morocco, with distinctive flavours incorporated into uncomplicated dishes that speak for themselves. Dedicated, passionate and driven, Bergh says, I like to use specific fresh flavours rather than an overworked mix, to create dishes that burst with taste and aroma. My food must taste even better than it sounds on the menu. Modesty is a quality Ian Bergh has in abundance, and although not wanting the limelight, he is likely to get it. Bergh believes that a good chef is one that can do the basics properly and authentically. For example, his veloute and other sauces are made from a stock that simmers for ten hours, with the addition of only high quality wines. One of his favourites is a Port & foie gras black peppercorn jus, served with a tender grilled beef fillet and crispy rosti potatoes. Bergh is totally enthused by food and gets excited even by a big plump ripe tomato. He says, I want to revive interest in the flavours and freshness of food, by celebrating classic influences in a modern way. He considers a kitchen ready for service to be a work of art, with all the utensils lined up for use and the meat portioned and ingredients prepared. Its beautiful, he says, at that moment I cant wait to start the creative process. Ian Bergh is a natural chef, you can see his passion bubble over when he talks about food. After seven years of trading, Five Flies tables are consistently full, due in large part to the hands-on owner manager Alex van Nes, whose personal presence each evening is a trademark of Five Flies. Add to this energetic staff employed for their intellect and personality, and a genuinely personable chef who wanders out at the end of the evening to mingle with guests, and you have Five Flies recipe for success. Alex Van Nes attributes much of the atmosphere to the 18th century Cape Dutch building with its central courtyard, in conjunction with the adjacent 1900s dining club, whose long tradition of hospitality seeps through its very woodwork. It is this mix of classic and contemporary that makes Five Flies one of Cape Towns most popular and busiest restaurants. |
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