Behind the brand: The art of refined dining
- Aug 11
- 3 min read
Behind the brand: The art of refined dining
What makes Bo-Vine different?
My first instinct is to talk about the food - the way we treat our beef, or how the Bistecca Fiorentina still floors me every time I eat it. But the truth is, Bo-Vine was never just about what’s on the plate.
From the beginning, what drew me in was the way Bo-Vine managed to strike this balance between a refined steakhouse experience and something that still felt fun, relaxed, and unpretentious. But more than anything, it was my business partner, Gregor Bremer, who sold me on it. We shared a vision of what a restaurant could be - not just a place where guests come to eat, but a space that genuinely challenges the norms of the industry.
We wanted to build something better. Something that puts people first. A place where the team feels real ownership, where growth is possible, and where every member of the Bo-Vine team knows that they matter. I believe that when you build that kind of culture from the inside out, the guest feels it - even if they can’t put their finger on why.
That’s what sets Bo-Vine apart. It’s not just the food or the setting. It’s the collective energy that comes from a team that cares deeply about what they’re doing. We don’t settle for anything we’re not proud of - and that goes for the way we treat our team, just as much as how we serve a plate.
I’m very hands-on at Bo-Vine, and I wouldn’t want it any other way. I believe the only way to deliver a truly consistent experience is to be in it, in the trenches with your team. That’s how trust is built. That’s how the culture stays strong. And that’s how the guest experience goes from “good” to something that sticks with you.
What’s the difference between the two locations?
We now have two locations - Camps Bay and the City. To me, they’re two expressions of the same idea. Camps Bay has this undeniable energy from the ocean and the sunsets. The city location, on the other hand, is in a heritage building dating back to the 1700s. It has this rich history, but it also feels like it could live comfortably on a high street in London or New York. There’s something electric about both.
Talk us through your perfect night at Bo-Vine:
I’d say First Thursdays in town with our resident DJ playing… or watching the sunset over Camps Bay. I’d start with the steak tartare or prawns, then move onto the Fiorentina, and finish with our chocolate fondant and Unframed ice cream. If I could pair it with anything, it would be a bottle of The Jem from Waterford: a wine that, in many ways, bottles up the essence of Bo-Vine for me: bold, refined, generous, and made with intention.
And what’s next for the restaurant?
We’re not trying to scale fast or do anything flashy. The goal is just to keep refining. To make each part of the experience better than it was the day before. Right now, we’re working closely with suppliers to level up everything from our coffee (in partnership with Rosetta) to our tea service (with Enmasse). We’re diving deep into sourcing better fish. We’re questioning every touchpoint, every plate, every playlist.
Because that’s what hospitality should be: a craft, not a checklist.
We’re not chasing perfection, but we are chasing something better - for our guests, for our team, and for ourselves.
