"My philosophy on food is simple

I believe our goal is to become more and more aware. In food, as in life, awareness brings understanding. I have travelled all over the world and that has led me to an inspired and eclectic yet honest approach to food. I believe in maintaining the integrity of the ingredients, complimenting them with other textures and flavours to enhance them, but always keeping their integrity.

This view is strengthened by a focus on keeping things local. Whenever I arrive in a new location I set out to discover as much as possible about the local farmers, markets and the ingredients available. As a strong supporter of the Slow Food movement I believe that we should always seek out first what's available in our region, supporting local producers, especially those who have chosen to go the organics route, before looking elsewhere. This ensures that we develop an understanding about the producers and the quality and the freshness of the products that we are working with.

Zachary's is a contemporary classic restaurant that embodies all of my philosophies on food. With our own organic gardens and the bounty of products available in this area along the Garden Route, we are busy developing a clean honest approach to food with a unique style of its own."

Geoffrey Murray
Executive Chef
Pezula Resort Hotel & Spa

The Story of Zachary

 In their globetrotting days, Joyce and Keith Stewart never travelled anywhere without their beloved Labrador, Zachary.
No ordinary dog, Zachary made six Atlantic crossings on the Stewart's private yacht, sampling international fare in the world's finest restaurants, alongside his owners.
From the Caribbean to the South of France, from Los Angeles to Copenhagen, any chef worth his salt made sure his food passed the Zachary taste test.