Nom Nom’s Head Chef, Sebastian Smith, made his trade known through his authentic taste in cuisine. Sebastian originally from Northern Transvaal, grew up in Somerset West where he fell in love with the art of cooking. His interest in cooking started in his high school years while experimenting with sandwiches and watching culinary channels that eventually contributed towards his passion for the industry.
After matric, Sebastian pursued his passion at the Granger Bay Hotel School before starting an internship at the Lord Charles Hotel for four years. This led him to follow his dreams and working abroad with international chefs, including Alex Lee (Head Chef at Daniels in New York), former White House Chef Walter Scheib and Chef Doug Knobb.
Chef Sebastian describes himself as an all-rounder and loves to explore every aspect of the kitchen whether it’s cooking or baking. Even though he enjoys working with pastry he evidently succeeds in cooking scrumptious dishes. Sebastian’s main influence is the French style and it’s clearly seen in the dishes he prepares at Nom Nom, where he adds his own inspirational spin to create a magical flair to each dish.
Although Nom Nom’s modern menu already consists of six different categories: breakfast, nibbles, bread, light, heavy and sweets. Sebastian hinted that the new gluten free meal options, including waffles, are currently underway and will soon be added to the menu.
Sebastian recommends anyone who might find themselves on the Somerset West route, particularly at lunch hour, to try the Ham and Waffle (Nom Nom’s take on the classic eggs benedict) or the Pork and Waffle meal.