Meet the Chef

"Something absolutely magical and mysterious happens with me when my spatula kneels at the base of a pan. Something fairylike transpires when the aroma from that pan oozes from the air and dissipates within my senses. Something surreptitious occurs when flavors dance and sing in harmony before the bare eyes of a stove. Most people call it cooking. I call it resurrecting." 

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Chef Kerline Astre, a Haitian-American culinary artist, masterfully blends diasporic flavors with techniques honed from her experiences in Johannesburg, Atlanta, and Oakland. Beginning her career in journalism and the nonprofit sector, her passion for food evolved into a calling that has spanned over a decade of community dinners, thematic catering, and the celebration of cultural diversity through cuisine.

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Central to Chef Kerline's ethos is the belief in food as sacred, transcending physical sustenance to act as an ancient language connecting culture and soul. Her dishes are crafted with intention, combining ancestral food traditions with modern culinary advancements, while embracing sustainability and the wisdom of “live-it” practices. Inspired by Afro-Haitian influences, her menus celebrate vibrant flavors, slow braising, and the rich heritage of Haitian cooking.

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As the owner of an innovative wellness hub centering art and food in Observatory, South Africa, Chef Kerline leads an all-female kitchen brigade (for now!), curating culinary experiences that merge artistry and nourishment. The venue also supports an artist residency program, fostering creativity in chefs and food enthusiasts. Through her work, Chef Kerline invites guests to explore the intersection of food, culture, and community with every thoughtfully prepared dish.

 

"I cook to cement my aliveness. It is not a labor of love for it is not laborious. It is a labyrinth of liberty. I aim for from-scratch-cooking, meaning if there is a way to create it from its beginning, I will do just that or try really hard to maintain its natural integrity using mostly organic ingredients an a garden to table ethos."

 

Bon appetite, dear loves. Bon appetite.