Private Chef reginald De Rust, WC, South Africa

The Art of Private Dining, Tailored to You.

Chef Jacques masterfully blends the rigorous techniques and foundational elegance of classical French cuisine with the vibrant flavors and aromatic complexity of African and Asian traditions. His style is characterized by: French Foundation, Global Inspiration: He utilizes the disciplined methods of French cooking – impeccable knife skills, precise sauce work, and a focus on technical execution – as the bedrock for his innovative flavor combinations. Bold and Balanced Fusion: Chef doesn't simply juxtapose ingredients; he artfully marries the distinct profiles of African and Asian spices, herbs, and cooking techniques with French culinary principles to create dishes that are both exciting and harmonious. Respect for Ingredients: He likely sources high-quality, often local, ingredients and treats them with the respect inherent in both classical French and many Asian culinary philosophies, allowing their natural flavors to shine, albeit in unexpected pairings. Creative Exploration: Expect dishes that surprise and delight, where a classic French sauce might be infused with fragrant Asian spices, or traditional African ingredients are prepared using refined French techniques. Aromatic Depth: The fragrant spices common in both African and Asian cooking are likely a hallmark of his style, creating dishes that are as enticing to the nose as they are to the palate. Textural Contrasts: Drawing from both traditions, his dishes likely feature a thoughtful interplay of textures, from crispy to creamy, and tender to crunchy. Presentation with Flair: Given his classical training, the visual appeal of his dishes is likely important, reflecting a refined aesthetic that complements the innovative flavors. In essence, Chef Jacques Sauls' cooking style is a sophisticated and adventurous journey where the precision of French technique meets the soulful and vibrant flavors of Africa and Asia, resulting in a unique and memorable culinary experience.

Chef Jacques has amassed 17 years of professional cooking experience, specializing in tradional 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 me, 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 Chrisna Marn, 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 has also made appearances on two television shows, one of which was KOOKPUNT on Via TV.

African, BBQ, Europe, French, Fusion, Health