The Team behind the flame

Chef Jaycee Ferreira’s cooking reflects a lifelong connection to fire — shaped by the South African braai, refined in professional kitchens, and inspired by Japanese discipline. At East City Grill & Yakiniku, he unites two food cultures defined by respect: for the ingredient and for the flame. “Fire is the great equaliser. It demands patience, precision, and respect. Whether it’s a braai in the Karoo or a Yakiniku table in Tokyo, the language of flame is universal.”

With over twenty years in the restaurant and wine world, Marc Botes brings global experience and local insight to East City Grill & Yakiniku. His career — from leading as Head Sommelier for Gordon Ramsay Restaurants in London to shaping some of Cape Town’s most memorable dining spaces — has been defined by a dedication to craft, hospitality, and creating moments where food and people connect. His focus: connection — between wine, flame, and the people who gather around them.

Wilmo ensures the seamless running of service across both spaces. With a background in five-star hospitality, he brings composure and attention to detail to every guest experience, setting the tone for a warm, city-smart atmosphere.