Zepi

Running a kitchen in Cape Town means working around winter weather that can cut your supply lines and summer tourist surges that triple your covers overnight. Zepi navigates both. The work involves sourcing seasonal produce from the Stellenbosch valleys when the rain comes, then pivoting mid-season when berries peak and stone fruit floods the markets. Winter winds affect delivery schedules; summer power outages—though less frequent than inland—still demand backup plans for storing prepped ingredients and keeping the pass running. It's not just about menu design; it's about understanding how Cape Town's climate, geography, and load-shedding patterns shape what you can reliably execute night after night.