restaurants in Johannesburg

Caviar Cuts SA: Chef Jandri Niemand of Amuse-Bouche

Caviar Cuts SA: Chef Jandri Niemand of Amuse-Bouche

Jandri Niemand is the Executive Chef of fine dining restaurant Amuse-Bouche, which is part of the luxurious Fairlawns Boutique Hotel & Spa in Johannesburg. We asked chef about his influences, how he went from art to cooking, and where he looks to for inspiration.

Caviar Cuts SA: Chef Candice Philip of Grei

Caviar Cuts SA: Chef Candice Philip of Grei

When Chef Luke Dale-Roberts announced he as leaving The Saxon, people wondered what would happen to the restaurant. Well, come meet Chef Candice Philip (a 13-year Saxon veteran who has worked with Chef Luke and Chef David Higgs during that time), who recently opened the doors to her own restaurant, Grei.

CAVIAR CUTS SA: CHEF JACK COETZEE OF URBANOLOGI

CAVIAR CUTS SA: CHEF JACK COETZEE OF URBANOLOGI

From a farm in Zimbabwe to the coasts of Cape Town to the bush to the urban innards of Johannesburg, Urbanologi's Chef Jack Coetzee has, as he puts it, “gone from one jungle to another”. 

CAVIAR CUTS SA: CHEF DAVID HIGGS & MARBLE RESTAURANT

CAVIAR CUTS SA: CHEF DAVID HIGGS & MARBLE RESTAURANT

What happens when you take a reputable South African chef like David Higgs and a dynamic entrepreneur who both share the vision of wanting to shake up Johannesburg’s restaurant scene? You get Marble - a stunning restaurant that turns South Africa’s humble love of cooking over fire into a sophisticated dining experience.