Michelin-star Chef Jan Hendrik van der Westhuizen returns to South Africa to start two new projects in collaboration with the Oppenheimer family.
While still operating his successful restaurant JAN in Nice, Jan Hendrik will open KLEIN JAN at Tswalu Kalahari Private Game Reserve in the Northern Cape. He aims to create world-class cuisine while staying true to the values he holds dear: local authenticity, heritage and sustainability of the environment.
Jan Hendrik will also open a development kitchen in Cape Town called JAN Innovation Studio. The studio will be home to a team of chefs and students who will develop and innovate South African food which will inevitably be shared with the restaurant team based in Nice.
The studio will also produce JAN the JOURNAL, a biannual publication sharing Jan Hendrik’s thoughts and ideas about the culinary world, and will be available in South Africa and in Europe.
To read more about the chef’s humble beginnings, read our 2016 interview.
Photography Daniela Zondagh; Barry Peiser
A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.