| Informatie over chef David Higgs |
| David Higgs David Higgs has been a chef in South Africa for years and travelled extensively as part of the South African national Culinary Team. From being voted “Chaine des Rotisseurs "Young Chef of the Year” to representing SA at the Culinary Olympics. David heads up the young team of chefs at Rust en Vrede to enable you as guest to enjoy the freshest ingredients and daily changing menu. Chef David Higgs has traveled extensively all over South Africa, learning the various secrets of South African cuisine. As a top chef, he offers modern take on classic dishes. Like every good chef, he has always insists on the freshest ingredients. He has perfected the art of squeezing out every last bit of flavor from any ingredient. Some people would probably criticize his cooking and dismiss it for an overpriced haute cuisine. He, however, would definitely disagree. He offers classic South African cuisines with a touch of European flavors – that’s a taste you won’t easily find elsewhere. In 2000 he started his own cooking school. "It was another fundamental step in my personal development." The school was named: The Higgs School of Good Cooking. "It was another fundamental step in my personal development." Learning to work with students was a new challenge but very rewarding! - 2003/4 David Higgs The school was named: The Higgs School of Good Cooking. It had an adjacent catering company called, Extreem Kwizeen. During this time they cooked for many well known celebrities. "One of my personal highlights however was cooking for Mr Nelson Mandela at Tuynhuis and Vergelegen on numerous occasions. To listen to that man speak is always a humbling experience…" In 2003/4 he took over the running of Leinster Hall, a restaurant on the slopes of Table Mountain, in conjunction with his teaching role. "Learning to work with students was a new challenge but very rewarding; seeing enthusiastic chefs entering the industry." In October 2004 he joined the new owners of Meerendal, a wine farm on the ouskirts of Durbanville and became part of this milestone development. He moved the school to the farm and started up two restaurants in order to give the students practical experience in addition to theoretical training. They were trained to cook for the Bistro, as well as for the fine dining restaurant, Wheatfields. One of his first priorities on the farm was the layout of an extensive herb and vegetable garden from which he provided for the kitchens. "It is always an absolute treat to be able to use fresh herbs from the garden, and when you are on a farm it just does not make sense not to have this luxury" In 2007, after selling his shares in all the businesses, he left Meerendal to open a fine dining restaurant with Jean Engelbrecht in the old cellar on the historical wine estate, Rust en Vrede, outside Stellenbosch. "It was the perfect opportunity to really get back to serving top end food and developing personal relations with all my guests. And I could get back into the kitchen and start cooking again." Since the opening of the restaurant in 2008, they achieved significant local and international success, which includes: 2008 • Diners Club Wine List Awards (Platinum) • Conde Naste Hot Tables of 2008 2009 • Rossouw's Restaurant Awards 2009 (3 Stars) • Eatout Magazine Top 10 Restaurants in South Africa (6th) • San Pellegrino Top 100 Restaurants in the World (98th) • Wine Spectator Award of Excellence • Diners Club Wine List Awards (Platinum) • American Express Fine Dining Award 2010 • Eatout Magazine Top 10 Restaurants in South Africa (3rd) • Eatout Magazine Best Service Award • San Pellegrino Top 100 Restaurants in the World (74th) • Great Wine Capitals of the World Best Global Restaurant • Rossouw's Restaurant Awards 2010 (3 Stars) • Wine Spectator Award of Excellence • American Express Fine Dining Award 2011 • Eatout Magazine Best Restaurant in South Africa • Eatout Magazine David Higgs Best Chef in South Africa • Eatout Magazine Best Service Award • San Pellegrino Top 100 Restaurants in the World (61st) • Rossouw's Restaurant Awards 2011 (3 Stars) • Rossouw's Platinium Restaurant Award for best overall restaurant 2011 • Great Wine Capitals of the World Best National Restaurant • Wine Spectator Best of Award of Excellence 2011 David left Rust en Vrede in 2011 to join Herman Coertze again at the Radisson Blu Gautrain Hotel. "It was a great opportunity for me to see what the industry in Johannesburg is like." Central One restaurant at the Hotel underwent a few changes and proved that the Jozi market is open to all sorts of eating experiences even in hotels - as long as its personal and of a high standard… 2012 - recently David is now at the Saxon Hotel and Spa also reconfiguring the restaurant as well as restyling the food and beverage operations. Recently he openend Johannesburg's newest addition to fine dining: "Five Hundred". This intimate topreastaurant is located in the former Presidential Suite at The Saxon Hotel. |
