About Karoux Restaurant

Ryan and Aimee Josten

Ryan's earliest food memory was watching his Dad make apple pancakes for Sunday breakfast.
During his gap year in the States he scrubbed pots for extra money and was bitten by the kitchen bug and never looked back!

Ryan studied through The Culinary Academy in Cape Town and after graduating both him and Aimee worked in numerous 5 star establishments around South Africa such as The Cellars-Hohenort for 3 years, Singita, Steenberg Hotel and The Cape Grace.

Feeling the need to broaden their horizons they found themselves working in Scotland for Tom Lewis at Monachyle Mhor Hotel which was also a functional farm.

Ryan learned to not only feed but pick the produce he used.
They then joined Albert Roux's new venture in the North of Scotland - Chez Roux at Inver Lodge where Ryan's vision was to showcase his love for the local produce used with a French influence.

Despite their love of Scotland both Ryan and Aimee yearned for South Africa and returned to Cape Town where Ryan re-joined Liz McGrath and the team at The Cellars-Hohenort to head up The Conservatory and Aimee joined Steenberg Hotel where she took up position as Restaurant manager at Catharina's Restaurant.

Karoux answered our prayers and the dream of owning a restaurant together became a reality. At Karoux we believe that food should be simple in creation but complex in consumption. Our chalk board menu changes daily using the highest quality of local ingredients with some of our favourites such as Ryan's famous risotto, twice baked cheese soufflé and Chicken liver parfait.