HOW DO YOU
APPROACH A NEW
MENU?
I reflect on flavour profiles,
textures, and aromas.
That excites me! Then I
build on that, taking into
consideration what is in
season, how it will pair
with wine, and how it will
accommodate the vast array
of palates that dine at JAN.
It is a long process with
continuous refining, which
happens over a few months.
HOW DO YOU SHARE
NEW CONCEPTS AND
INSPIRE YOUR CHEFS
AND KITCHEN TEAM?
The team at JAN has a good
understanding of my style,
as most of the kitchen staff
is from South Africa. The
chefs are very innovative and
the easiest way to spark their
inspiration and creativity
is with a stroll through the
market. Recommending and
purchasing some new books
for inspiration is also a must.
WHAT CULINARY
TRENDS ARE ON YOUR
RADAR FOR THE NEXT
YEAR?
Pickling is becoming more
trendy by the day and I am
sure that its popularity will
continue next year. I don’t
particularly like following
trends, as I am a firm believer
in sticking to what you know.
WHAT DO YOU EAT ON
A NIGHT OFF?
There is a place that
makes the best pizzas just
around the corner from my
apartment, and nothing beats
a baguette with good ham
and cheese. I keep it really
simple on a night off.
ILHA 51