News

Bree Street’s modern Mexican hotspot, Hacienda, is keeping the chill at bay this winter with a flavour-packed lineup of feasts, tequila experiences, and behind-the-scenes inspiration from the man in the kitchen, Chef Reuben.

Hacienda’s limited-time Winter Set Menu, a heart and soul sharing experience inspired by Mexico’s Baja Peninsula has been extended through to 30 September 2025 and includes a 4-course feast for just R349/person (sharing).

As the official House of Patrón in Cape Town, Hacienda offers more than just a meal. It’s home to a rare and exclusive collection of Patrón tequilas, including limited editions not found anywhere else in South Africa. Tequila tastings and curated cocktail flights make it the go-to destination for discerning tequila drinkers.

Get to know Chef Reuben

What inspired you to become a chef, and what is your culinary philosophy?

I have always loved food and eating, and experiencing different flavours and textures. I wanted to explore the culinary world and discover what was out there, discovering and creating new flavour combinations and textures. My culinary philosophy is rooted in simplicity and seasonality. I believe every ingredient should be respected and allowed to shine. A dish doesn't need to be complex, just simply delicious.

Can you tell us about a dish that holds special meaning for you?

The Christmas gammon my grandmother used to cook. She would cook it the day before, slowly for hours. The aroma would fill the house, creating a pleasant warm feeling throughout. It was the one dish that would be made every Christmas.

How do you stay innovative and keep your menu fresh?

I focus on what’s in season and pay attention to what people are actually enjoying. I keep things simple - if an ingredient is good, it doesn’t need much. I also like to revisit older dishes I’ve made and see if there’s a better way to approach them. Sometimes it’s just about tightening up a method or trying a different technique, not reinventing the whole thing.

What are some of your favourite ingredients to work with, and why?

I tend to prefer the basics; onion, potato, tomato, garlic. They’re simple, but incredibly versatile. You can build almost anything from them, whether it’s a slow-cooked stew, a quick sauce, or something roasted and minimal. They form the backbone of so many cuisines, and the way you prepare them, how you cut them, cook them, or combine them can completely change a dish. I like that kind of flexibility.

What advice would you give to aspiring chefs looking to make their mark in the industry?

Learn the fundamentals properly and take the time to understand why things work, not just how. Get experience in different kinds of kitchens and watch how people work, not just what they cook. Be reliable, stay curious, and don’t let ego get in the way. Ask questions, listen more than you talk, and treat every service like it matters. Consistency and discipline will get you further than flash.

For those looking to share the experience, Hacienda gift vouchers are now available.  Spoil your loved one with a Hacienda gift voucher.  A memory that can be shared with your favourites. 

Who doesn’t love a good meal?