South African born Michelin-star chef, Jan Hendrik van der Westhuizen is heading back home to open a new restaurant!
Kalahari, South Africa – South Africa’s first Michelin-star chef, published author, artist and passionate photographer, Jan Hendrik van der Westhuizen is heading back home to open up a new restaurant!
From kneading dough in the farmhouse kitchen of his childhood in Mpumalanga, South Africa to running his own restaurant in Nice, France, Jan-Hendrik’s journey has taken many unexpected turns and now a new chapter will see KLEIN JAN opening in the heart of the Kalahari.
KLEIN JAN will soon open its doors at Tswalu Kalahari, one of South Africa’s leading private game reserves; an untamed, untouched, unspoiled refuge that celebrates the simple, authentic splendours of this magical region.
Driven by his values of local authenticity, heritage, and sustainability of the environment, KLEIN JAN will become the region’s culinary epicentre; a place where the Kalahari’s unique ingredients will be translated into world-class cuisine. I have long dreamt of discovering this unexplored culinary territory, which in my mind, has unlimited potential.
“I’m a farm boy, born and raised, so I always knew I would one day return to the bush; to the campfires and open skies of my beloved South Africa. Through a shared passion and vision for all things South African – our food, people, shared culture and arts – I have entered into a global partnership with the Oppenheimer family. Together, we have embarked on an incredible project that celebrates the unexplored culinary territory of the vast Kalahari.”
In addition, the talented chef is opening a new development kitchen in Cape Town where a team of chefs and students will continually develop and innovate South African cuisine.
The team at JAN Innovation Studio will share their findings with their colleagues at Michelin-star restaurant JAN in Nice, France, which will remain one of their premier gateways for sharing South African cuisine with the world.
JAN Innovation Studio will also be home to JAN the JOURNAL, his biannual food and lifestyle publication in which Jan-Hendrik and his team and share ideas, passion and curiosity about the culinary world. This collector’s book is available in both South Africa and in Europe.
“I am very excited to be launching these two exciting new projects with Nicky and Jonathan Oppenheimer that, together, bring me back to my roots and to the stars of the African sky.”
To keep up to date with his next journey, visit his website by clicking here.
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