- Chef Kerry Kilpin has transformed Steenberg Farm by supporting local farmers, fishers, and artisans, focusing on fresh, seasonal ingredients and sustainable sourcing.
- Kilpin has mentored young chefs and is launching a food truck and Bedouin tent to bring Steenberg’s flavors to a broader audience and foster community connections.
- Through her dedication to sustainability and local collaboration, Kilpin has significantly influenced the region’s culinary culture.
For the past decade, Chef Kerry Kilpin has not only redefined high-end dining at Steenberg Farm in Tokai but has also profoundly impacted the local food community. As she celebrates ten years at Steenberg, her influence extends far beyond the estate’s restaurants, it reaches into the fields of local farmers, the boats of small-scale fishers, and the kitchens of young chefs she has mentored.
Kilpin’s journey at Steenberg began in November 2014 when she was appointed Executive Chef of Bistro Sixteen82. From the outset, she has been committed to using locally sourced ingredients and embracing sustainable culinary practices. “Being from a rural background myself, I’ve always believed in the power of fresh, local ingredients,” says Kilpin. “It’s essential for me to work with local suppliers and to support the farmers, fishers and artisans in our area.”
One of her most significant contributions has been her involvement in the Abalobi initiative, a programme that connects chefs with small-scale fishers from the Western Cape to ensure a sustainable seafood supply chain. “Supporting our local fishers was an obvious choice,” Kilpin explains. “These are the people who have been doing this work for generations, and they deserve to be recognized for the quality of their catch. We’re proud to highlight their efforts in every dish we serve.” Beyond seafood, Kilpin has built strong relationships with local farmers, ensuring that Steenberg’s kitchen is always stocked with fresh, seasonal produce.
“The connections we’ve made with local growers have been instrumental in the way we approach food,” she says. “We work closely with them to ensure that what’s on our plates reflects the season and the flavours of our region.” But Kilpin’s impact extends beyond the ingredients she sources. She has played a vital role in mentoring and shaping the careers of young chefs, many of whom have gone on to lead their own kitchens.
As Steenberg continues to evolve, Kilpin remains deeply committed to engaging with the local community. One of her most exciting upcoming projects is the launch of Steenberg’s first food truck this year, which will bring the estate’s flavours to a broader audience. “The food truck is going to be a great way for us to interact with more people, especially those who might not be able to visit the estate regularly,” she says. “We’ll be able to take the flavours of Steenberg out into the community and share what we do with a wider audience.”
Additionally, she is eager to explore new ways to connect with the community through Steenberg’s new Bedouin tent, which will host a variety of events, including culinary workshops and community dinners. “This is a space that has so much potential,” Kilpin says. “We want to use it to bring people together, to celebrate food, and to create experiences that foster connections.”
Kilpin’s dedication to sustainability and community engagement has helped elevate the culinary scene in Tokai and beyond. “It’s about creating a food culture that values quality, supports local businesses, and nurtures the talent in our community,” she says. “I’m proud of the impact we’ve had, and I’m excited for what’s to come.”
