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Celebrated Cape Town restaurant FYN is part of a select global sustainability initiative by UNESCO and Relais & Châteaux - aimed at bringing biodiversity and the preservation of cultural heritage to the fore through responsible hospitality.
Led by Chef Peter Tempelhoff and Culinary Director Ashley Moss, FYN is one of only four Relais & Châteaux restaurants worldwide to be selected for the programme.
Grounded in the Kogelberg Biosphere Reserve and the Cape Floral Region - one of the most ecologically diverse regions on Earth and recognised as a cradle of human culture - FYN’s work looks beyond wild harvesting toward active regeneration. The team already cultivates endangered indigenous plants on partner farms and in its own gardens at sister restaurant Beyond, supporting long-term ecological resilience.
FYN joins a visionary cohort of chefs:
- Chef Mauro Colagreco – Vice President of Chefs for Relais & Châteaux, UNESCO Goodwill Ambassador for Biodiversity, and chef-owner of Mirazur
- Anne-Sophie Pic – Maison Pic, France
- Daniel Humm – Eleven Madison Park, USA
- Shinobu Namae – L’Effervescence, Japan
Together, they represent diverse approaches to sustainability, including regenerative agriculture and plant-forward education. Through this initiative, they'll have a shared commitment to hospitality as a force for ecological good.
Under the guidance of specialist Dr Jan de Vynck, FYN's refined menus have looked to bridge South African ingredients with the precision of Japanese technique.
“Sustainability is central to how we think, cook, and lead,” says Tempelhoff. “Working alongside UNESCO allows us to share our landscape’s ancient food stories with care and intention.”
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