Born and raised on a farm, first South African Michelin-star Chef Jan Hendrik van der Westhuizen always knew he would one day return to the bush; to the campfires and the open skies of his beloved South Africa.
A global partnership with the Oppenheimer family, which was born of a shared passion and vision for all things South African – including the country’s food, people, and shared culture and arts – has led to an incredible project that celebrates the unexplored culinary territory of the vast Kalahari.
Klein Jan will open its doors on one of South Africa’s leading private game reserves, Tswalu Kalahari. Tswalu is a refuge – untamed, untouched, unspoiled – that celebrates the simple, authentic splendours of this magical land.
Klein Jan– driven by the values of local authenticity, heritage, and sustainability of the environment – will become the place where the region’s vast culinary offering will be translated into world-class cuisine, and where Jan Hendrik and his team will also design the Tswalu dining experience. Discovering this unexplored culinary territory with its unlimited potential has been a dream of Jan Hendrik’s for years.
In addition, JAN Innovation Studio, a new development kitchen, will be opening its doors in Cape Town, where a team of chefs and students will continually develop and innovate South African cuisine. The Cape Town team will share their findings with their colleagues at Michelin star restaurant JAN in Nice, France, which will remain one of the premier gateways for sharing South African cuisine with the world.
JAN Innovation Studio will also be home to JAN the JOURNAL, a biannual publication that shares Jan Hendrik’s ideas, passion and curiosity about the culinary world. This collector’s book is available in both South Africa and in Europe.
Jan Hendrik van der Westhuizen in partnership with Nicky and Jonathan Oppenheimer has launched two exciting new projects that, together, return this proud South African to his roots and to the stars of the African sky.