Private Chef Jacques Sauls

Chef Jacques Sauls has amassed 17 years of professional cooking experience, specializing in traditional South African cuisine, using natural elements to enhance his dishes.

His culinary journey took shape when he was just 16 years old, stepping into a professional kitchen for the first time, realizing that it was where he wanted, needed, and had to be.

He received training in classic French cuisine under the tutelage of the late and great Chef Christina Martin, George Jardine, Eric Bulpit, later working in some of the country’s top kitchens, including Jardine’s Restaurant, Pinnacle point golf estate, Sanbona private wildlife reserve and the Western Grand Hotel. Chef Sauls has also made appearances on two television shows, one of which was "KOOKPUNT" on Via TV.

For me, cooking is...

Celebrating the Power of Food to Enrich Our Lives Food is not just physical sustenance, but so much more.

I learned to cook at...

At the Age of 16 years old in professional kitchens.

A cooking secret...

To create unforgettable flavor memories.

My menus

Taste of the Ocean

STARTER

All inclusive

Smoked Mussel cheesecake, served with stewed apricot wild rocket leaves and sea weed bisque

FIRST COURSE

Choose 1 dish

Grilled octopus salad, served lemon dressing, caper berries, olive caviar, and goats cheese

MAIN COURSE

Choose 1 dish

"Coastal Delights: A flavorful selection of line fish and shellfish, served with vibrant seasonal baby vegetables, a savory prawn jus, and indulgent pressed potatoes."

Savory kingklip pockets paired with a refreshing pineapple salsa, golden-brown domino potatoes, and a touch of sweetness from honey-glazed beetroot."

DESSERT

Choose 1 dish

"A Symphony of Sweetness: Steamed summer fruit pudding, sweet and tart prickly pear confit, vanilla custard, and indulgent caramel ice cream."

"Indulge in a Chocolate Delicé, topped with a tangy orange ice lolly, a medley of marinated berries, and a velvety espresso foam."

Vegan Menu

STARTER

All inclusive

FIRST COURSE

All inclusive

Harvest table: Fresh seasonal vegtables, served with artisans olive oil, oak aged balsamic vinegar, lemon and ginger vinaigrette

Tomatoes: a rich and creamy tomatoes sauce with, tomatoes crisps, fermented tomatoes and a crispy rye toast