Alexander Mueller, a German Chef in South Africa

Alexander Mueller is the Chef of the Hout Bay Manor Pure Restaurant. He offers delicate discreet cuisine in a romantic setting. Between two shifts, he kindly agreed to an interview with us. We discovered a dynamic, ambitious, and “out of the top drawer”.

Who is Alexander Mueller?

I am a Chef at Pure Restaurant located near Cape Town. But of course, when you hear my accent, you can tell that I'm not from here. I was born and raised in Oberstdorf, Germany. I started cooking when I was only 22 years old. Previously I was a professional skier, but I decided to change lanes and I started my apprenticeship in a 4 star hotel. I have worked at the Exquisite and at Villino Lindau where amongst other things, I specialized as a pastry chef.

You also opened your own school a few years ago?

Yes, indeed, after rubbing elbows with the greatest, I opened “Marend”, a boutique gastronomic restaurant. For two and a half year, I worked hard and I have reaped the benefits since we have been recognized as one of the 300 best restaurants in Germany. In 2005, Marend also received a very good rating in the Gault-Millau guide. It was a wonderful experience!

Which places inspire you the most?

I especially like the markets with all their fresh produce. I do not know where my head goes!

Speaking of heads, which dish best, describes your personality?

It is a very simple dish and one of the best: Spaghetti Aglio Olio and Pepperoncino. Unfortunately we do not serve it at Pure, but I love it.

Does your German heritage influence your cuisine?

I am from Germany, between the Swiss and Austrian borders so it is true that in winter for example, I like cooking rich dishes such as braised beef cheeks, a delicious dish! But I do not think that my kitchen fully reflects where I come from.

What is the philosophy of Pure Restaurant?

Pure could practically mean almost anything, right? We focus primarily on the taste of the food and then we think about how best to assemble and present it.

How do you work with your team?

I have a team of about 7. I always listen to their ideas and take into account their suggestions. We try all the new creations and if they are promising, we add them to the menu!
In recent years I have learned to delegate, it makes my team more efficient and more importantly it leaves me more time to invent new recipes and to be with my family.

What is your "signature"?

We change the menu regularly, some dishes make frequent returns but I do not think I have a real signature dish.
On the other hand, I use a lot of olive oil in every dish and recently I discovered a new recipe that is sure to please: a wasabi ice cream and smoked tuna flavoured with lemongrass.

Finally, can you tell us whether you are a happy man?

Yes of course I'm happy, I am married to Claudia, we had Emma, 3 years ago and I work with a great team. All that’s left to do is to bring Pure into the front line of the culinary stage!