From humble beginnings in scullery, to one of Franschhoek’s finest, Mosaic welcomes Chef William Carolissen and his wife, Carmen, to the family.
With a passion for modern, fresh cooking, William’s bringing his version of South African cuisine to Mosaic Lagoon Cafe (in the historic 1892 Spookhuis) and at our luxury Lagoon Lodge, with a twist, of course.
Born in Mowbray, William grew up and attended school in Paarl where his family loved cooking for the local community. The Carolissen’s most popular dish, definitely his father’s potjie, William remembers, along with his mother’s traditional Cape dishes.
With these fond childhood memories of home-style cooking, William ventured into Franschhoek’s hospitality industry. Working his way from a part-time position in scullery during his high school days, he went on to complete his National Diploma in Hospitality at Cape Peninsula University.
In-service training at Le Ballon Rouge, where he was mentored by Steven Benson, followed on the heels of his studies, later working with renowned South African Chef, Reuben Riffel at Franschhoek Country House. The two continued their working relationship as William went on to work as an Executive Chef for Reuben for another seven years.
Career highlights include a trip to New York where he was part of the Martha
Stewart show, and a trip to Dubai where William cooked at the super luxurious Al Maha Desert Resort & Spa. Not only was the the opportunity a dream come true, but William was also able to see one of his favourite animals, the Arabian Oryx.
We’re thrilled to have William onboard at Mosaic Lagoon Cafe, and look forward to many gorgeous meals alongside the picturesque Hermanus Lagoon. While we may not be sporting Arabian Oryx, the sight of Southern Right Whales breaching in the waters of Walker Bay may just see these winter visitors becoming favourites of William’s.