Chantal D'Artnol

What happened is I had graduated from the Pruleith College of Food and Wine and decided to send my CV to all the three Michelin star restaurants that I could find at that moment in the Michelin Guide.

So you aimed high from the off?

I aimed high.

The only thing that they could say was no.

And what would I lose?

I received a call from Chef Paul Rhodes to say, when can you start?

Wow.

And this sort of just catapulted my career.

When I opened Mosaic in South Africa, I knew I wanted something entirely different and something which diners had not seen.

I wanted to have my own signature and to stand out.

And I think especially for botanical cuisine in South Africa, it was very much unknown.