The Saxon Boutique Hotel, Villas & Spa appoints new chef

12th Jun 2012
The Saxon Boutique Hotel, Villas & Spa appoints new chef

Multi award-winning Chef, David Higgs has joined world renowned Saxon Boutique Hotel, Villas & Spa situated in Johannesburg, as the Executive Chef.  Close to 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’ has to offer.

“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.”

With David’s appointment at The Saxon, so too comes 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 it is 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.”

David’s career 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.


Having visited and participated in a number of different international competitions such as judging the annual San Pellegrino Chef’s Cup in Italy, as well as ‘Les Etoiles de Mougin 2011’ in France, David’s experience way exceeds Johannesburg’s current gastronomic reputation, and will without doubt tempt patrons from near and far. 

With David’s appointment comes a carte blanche brief to change the entire food and beverage offering at The Saxon, and to position the hotel once again as ‘the most exceptional dining experience’ in Johannesburg.


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