Chef Jacques Sauls has amassed 17 years of professional cooking experience, specializing in traditional South African cuisine, using natural elements to enhance his dishes. His culinary journey began at 16, discovering his lifelong passion in the kitchen. Trained in classic French cuisine under Chef Christina Martin, George Jardine, and Eric Bulpit, he has worked in top establishments like Jardine’s Restaurant, Pinnacle Point Golf Estate, Sanbona Private Wildlife Reserve, and the Western Grand Hotel. Chef Sauls has also appeared on television shows, including 'KOOKPUNT' on Via TV.
At the age of 16 years old in professional kitchens.
Celebrating the power of food to enrich our lives. Food is not just physical sustenance, but so much more.
At the age of 16 years old in professional kitchens.
To create unforgettable flavor memories.
The average menu price for Chef Jacques is 900 ZAR per person. Final pricing may vary depending on the menu, number of guests, and event details.
Chef Jacques offers Local and Seafood/Fish cuisine for private dining experiences.
Chef Jacques offers private chef services in Cape Town, ZA.
You can book Chef Jacques for Birthday, Friends gathering, Corporate and Foodie adventure, depending on availability and the event details.
Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.
We had the pleasure of having Chef Jacques Sauls and his team prepare a traditional South African braai for us, and the experience was outstanding. The food was absolutely fantastic: everything was fresh, perfectly prepared, and of excellent quality. Chef Jacques and his team provided a truly seamless service. The communication beforehand was always quick and straightforward, which made the planning very easy. On the evening itself, everything was handled professionally and with great attention to detail. The kitchen was left perfectly clean afterwards, allowing us to simply relax and enjoy the evening without having to worry about anything. Overall, we were extremely happy with the experience and would highly recommend Chef Jacques Sauls and his team.