An apprenticeship is a time-honoured part of one’s training in becoming a chef. As an apprentice, you are put through your paces to ensure you can apply the theory and skills you’ve learned. You get the opportunity to hone your skills in the kitchen, on the plate, and on the floor, learning from those that have been in the industry for years. As chefs, you have the responsibility to pass on your knowledge and skill to the next generation, so they can one day do the same.

Apprentice Restaurant, situated in George, Western Cape, is the natural progression from the François Ferreira Academy. Our restaurant serves its customers scrumptious food paired with excellent service in a beautiful setting. Our aspiring chefs in training at our state-of-the-art Academy, need a soft landing in the industry where they will prepare to go into the world and share a kitchen with another chef. At Apprentice, the chefs in training will be working as part of a professional team, adding their talent to the mix, and at the same time learning from the masters in the kitchen.

Thank you for joining us on their journey.

Our people


Front of House Manager

Meet Craig Morton, our Front of House Manager at Apprentice Restaurant, Conference Venue and Boutique Deli. Craig hails from George and has, apart from a 5-year stint as the Restaurant Manager for Vitos Italian Restaurant in Clarens, Free State, always been in the Hospitality Management Industry in his hometown.

Before joining our team, Craig was the Restaurant Manager for the Fancourt 5-Star golf resorts flagship restaurant, La Cantina Restaurant.

As the meaning of his name implies, Craig is the ‘rock’ of the team, staying level-headed in any situation and acting with great diplomacy and discretion. Craig has a passion for good food and great wine and even more so, the pairing of the best wine with your dish. He is currently studying toward his Wine Degree and is a second-year Sommelier.

We welcome Craig to the team and know that he will ensure that you enjoy a signature ‘François Ferreira’ experience at Apprentice.



As Principal of the François Ferreira Academy, Bailli Délégué, Honoraire of Bailliage National d’ Afrique du Sud, a member of South African Chefs Association, the Academy of Chefs, and the South African Brandy Guild, a published author of award-winning books and well-loved TV and Radio personality. Chef Francois started his hospitality journey in 1979 when he joined the South African Air Force, as a permanent force member. In 1982 he was appointed as Lecturer at the Air Force Cookery School in Valhalla, specialising in cookery, gastronomic history, etiquette and protocol, function planning and more, it is here where he won the “SA Air Force Chef of the Year” for two consecutive years. He started working on an ad hoc basisfor the household of the Prime Minister PW Botha in 1983. In 1988 he was transferred to State President’s Office and appointed Head of the Household Administrator-General of SWA/Namibia.

In 1992 he joined the household of President FW De Klerk firstly as Household Manager and then Comptroller of the Household, a position he held until the inauguration of President Nelson Mandela in 1994. After working as Head Chef at a few restaurants in Pretoria, and being well-known in the hospitality industry, he was a consultant for various restaurants and lodges in Cape Town and Namibia. He then found his passion for teaching and training, and in 2000-2003 he was appointed the Head of Hotel and Restaurant Services, at South Cape College in Oudtshoorn.

Chef Francois decided to start a new adventure and share all his knowledge and wisdom by opening a Culinary Art School in the heart of George in 2004. His experience, knowledge and love of the industry combined with his convivial and extrovert personality, is guaranteed to add incredible value and a first-hand perspective to the François Ferreira Academy.