The news is out and this confirms it … multi award-winning Chef, David Higgs has joined world renowned Saxon Boutique Hotel, Villas & Spas situated in Johannesburg, as the Executive Chef.
Close on a month since his arrival, already Johannesburg’s foodies are streaming in to experience not only the delectable, but also visual choice of menu South Africa’s ‘Best Chef’ (nominated by Eat Out magazine in 2011), has to offer.
Could this be one of the ultimate highlights in David’s career, which to date has covered other acclaimed local restaurants such as Meerendal and Rust-en-Vrede in the Western Cape wine lands, and more recently Radisson Blu’s Gautrain restaurant?
“We are delighted to have David Higgs as the hotel’s new Executive Chef,” says The Saxon’s General Manager, George Cohen. “As food and wine trends continue to evolve, and as one of Johannesburg’s most prestigious luxury establishments, it is essential that we offer the absolute best to our valued guests. David’s appointment is vital in the future vision for the hotel,” Cohen concluded.
With David’s appointment at The Saxon, so too enters an entirely new food philosophy, complimented by his own beliefs that food preparation is an art, varying between the mundane and avant-garde. The question remains however, whether edible inspiration can change the definition of art at the same time as eating, and how this will ultimately impact the dining experience at The Saxon going forward?
David’s answer humbly suggests: “A successful restaurant is based upon repeat business and the presentation of its food. Although the dish may be something classical, eye-catching presentation is crucial, whether visually colourful or offering different textures. The objective of the new menus at The Saxon will be to entice guests; not only from a flavour point of view, but also that they should return, knowing they will always be personally welcomed. Relationships are vitally important and our guests should feel at home, surrounded by the ambiance of the hotel.”
Having participated in a number of different international competitions including judging the annual San Pellegrino Chef’s Cup in Italy, and ‘Les Etoiles de Mougin 2011’ in France, David’s experience way exceeds Johannesburg’s current gastronomic reputation. His passion and creative flair will without doubt take the whole eating experience at The Saxon to the next level of enjoyment.
There have been many rave reviews about David and his restaurants in the past, but this new relationship with the Saxon Hotel is one which local food lovers, international travellers and the who’s who should all watch with interest. Something further is brewing; construed by leaders in their own rights, so watch this space … you haven’t seen anything yet!