Restaurants run in Chef Jozef Harrewyn’s blood.
Born in Antwerp, Belgium and raised mostly in South Africa, where his family immigrated the year he turned eight, Jozef undertook a three-year culinary apprenticeship with his father at age eighteen and learned the ins and outs of the trade long before then through his family’s restaurant and bakery. Upon the completion of his apprenticeship, Jozef attended culinary school in Antwerp and Versailles, graduated with a specialization in Garde Manger, Pastry and Baking and headed to Canada, where he worked with the Four Season Hotel group as executive pastry chef. Four years later, in 1983 he returned to South Africa, where he contributed to his family’s expanded business and competed in the 1984 World Culinary Olympics at the IKA in Frankfurt, Germany, on the South Africa team. All the while, Jozef stayed in touch with his former colleagues. It turns out, with good reason. In 1988, The Four Seasons brought him; his wife, Pam; and their sons to the States.
