Peter Tempelhoff and Ashley Moss are South African chefs known for blending Japanese precision with South African ingredients. Through FYN, they have gained international recognition for their innovative, ingredient-driven approach to contemporary African dining.
After completing his studies at the Culinary Institute of South Africa, Chef Peter Tempelhoff refined his craft in some of England’s most acclaimed kitchens. When he returned home in 2006, his talent was quickly recognised, earning him honours such as the 2007 Sunday Times Chef of the Year. A transformative journey to Japan in 2008 reshaped his culinary philosophy.
Immersed in the country’s precision, discipline, and elegance, Tempelhoff developed a deep respect for Japanese techniques—an influence that would later define his cooking. In 2018, they opened FYN, a restaurant internationally celebrated for blending Japanese sensibilities with South African flavors. The success of FYN led to additional ventures including Beyond at Buitenverwachting Wine Farm,
Arum at Boschendal Wine Estate, Ramenhead, and a sushi concept at Cape Town’s Time Out Market. This year, Tempelhoff continues to expand his creative universe with Arum, set to open at Boschendal Estate in the Cape Winelands. As a member of the Relais & Châteaux World Culinary Council, he remains committed to innovation, craftsmanship, and exploring the intersections of culture and cuisine.
