Food for the Senses: Future Found Sanctuary Welcomes Acclaimed Chef Malika van Reenen as Executive Chef

Cape Town, 24 April 2025 — Future Found Sanctuary, a private luxury boutique hotel located on the slopes of Table Mountain in Cape Town, is proud to announce the appointment of Malika van Reenen as Executive Chef.

A highly respected figure in South Africa’s culinary landscape, Malika brings almost three decades of experience across leading hotels, restaurants, and remote luxury lodges to her new role. Born and raised in Cape Town, her career spans senior positions at the then Ginger Restaurant, a 15-year tenure at Cape Grace Hotel, and most recently roles in private lodges across Zimbabwe, Kenya, and Limpopo.

Her arrival at Future Found Sanctuary represents a continuation of the property’s original food philosophy, first shaped with the guidance of celebrated Newmark Group Head Chef Chris Erasmus. “Chris’s approach has always been inspiring to me—the way he works so closely with local producers, and lets the ingredients lead the plate,” Malika reflects. “There’s a shared philosophy around food being a true expression of place.”

Chef Malika’s culinary approach is shaped as much by her travels as by her Cape Malay heritage. International exposure—including time spent in New York and Switzerland— expanded her culinary horizons, embedding a love for fusion flavours and traditional techniques, while her upbringing continues to influence the layered spices, aromatics, and fruit-forward notes that define her food. Memorable moments, like tasting an oyster for the first time on the Scottish coast or sampling handmade cheeses in a Swiss wine cellar, left an indelible impression, deepening her belief that food is as much about memory and atmosphere as it is about taste. “We draw from everywhere—French technique, Indian spices, Asian trends—but always with an eye on using what’s local, what’s seasonal, and making it personal.”

At Future Found Sanctuary, van Reenen leads a culinary programme that is garden-driven and entirely responsive to nature. The daily-changing menus highlight ingredients sourced from the property’s gardens and orchards, alongside produce from local small-scale suppliers. “The gardens here are extraordinary,” she says.

Guests are often drawn into conversation about dishes they love, regional ingredients they’ve never tried, or Cape Malay traditions that underpin her cooking. In turn, she adapts and tailors their dining experiences with warmth and instinct. 

“It’s not about formal fine dining here,” she continues. “It’s about great quality, thoughtful cooking, and creating food that feels good—that nourishes the body and soul. Some guests want a vibrant garden salad picked that morning; others want a slow-cooked venison curry with spices from my childhood kitchen. It’s all part of making each stay unique.”

In the coming months, van Reenen will be developing a range of signature dishes and desserts unique to Future Found Sanctuary, inspired by the winter gardens and the changing seasons. With a focus on texture, aromatic layering, and a holistic sensory experience, each plate will reflect her belief that food, like Future Found itself, should be a journey through all five senses.

“At its core,” she says, “good food is about memory. It’s where you are, what you smell, who you’re with, and how it all comes together in that moment. That’s the experience I hope to create here every day.”