Vixi

Running a restaurant in Cape Town means working around winter rainfall, summer tourist surges, and the unpredictability of supplier networks stretched across provinces. Vixi operates within these realities—sourcing seasonal ingredients, managing kitchen flow when the Mother City gets busy, coordinating with local producers who often work on their own schedules. The work involves understanding how Cape's cool months affect produce quality, how to pivot menus when what you planned for isn't available, and how to maintain consistency when you're competing for attention in one of the country's most restaurant-dense cities. This is hospitality shaped by place: knowing your suppliers, respecting seasonal rhythms, and building a kitchen that can adapt.