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This new chef is mixing things up at FORK and judging by the new additions, it is definitely for the better.
Born in South Africa to Greek parents, Aristotle Ragavelas studied in London and completed the two-year City & Guilds Cookery and Catering course, doing in-house training at the Savoy Hotel and later working at the London Marriott on Grosvenor Square and the Rembrandt Hotel in South Kensington.
He further honed his culinary skills in Greece, where in the winter months he was the head chef at the Elatos Resort & Hotel Spa in the Greek Alps and in the summer months he was executive chef at the Kivotos Club Hotel, a small Luxury Hotel of the World in Mykonos. He also worked at the Michelin-starred restaurant Spondi in Athens with acclaimed American Chef Ari Tsanaklidi.
Aristotle later moved to Johannesburg where he won 5 star Chef Awards in 2004 and 2005 from Wine Magazine for his work at Anno Domini in Parkhurst. He also won a range of other awards during this period as his talent got more and more recognized.
Aristotle then fulfilled his life long dream with his wife by opening their own restaurant, Byhanze, which they had for 8 years. His travels and exposure tovarious cuisines allowed him to bring a variety of flavours and foods to his customers. Greek, Turkish, Italian and Moroccan cuisines were served using his classical French training.
The next port of call was Ragafellow’s in Cape Town. He opened Ragafellow’s with his brother and partner Spiro Ragavelas (hence the name of the restaurant) and it serves up signature gourmet burgers, snacks and other Mediterranean inspired dishes.
On a chance meeting with Ed Saunders, owner of both Fork and Knife restaurants, they got on really well and formed a good friendship. In February 2015, Ed asked Aristotle to join him in becoming executive chef for both restaurants and be involved in the development of the group and help grow them into a multi brand company.
These are the exciting new Pinchos Menu items:
Roast chicken with polenta, tomato chutney, and a spicy pork pate.
Deep fried Calamari and black ink squid rice
Duo of lamb - chick pea fritters - olive and chorizo relish and feta salsa with atcha yoghurt - pomegranate dressing
Mini kudu fillets with potato gratin - garlic spinach and a citrus reduction
