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.
I build every menu from scratch, so what you pay depends on the dishes, how many guests, and the kind of service you want. Most of my dinners come to around 900 ZAR, and I'll always work with the budget you have in mind. Send me a message and I'll put together a proposal for your event.
I cook Local and Seafood/Fish. I build my menus around ingredients that are in season and bought locally, because that's where the flavor is. And if anyone at your table has a dietary restriction, just tell me and I'll adjust the dishes so no one misses out.
To book me in South Africa, click the Book Now button on this page and follow the steps. You'll add your event date, guest count, and any dietary restrictions as you go. Once your request comes through, I read it myself and reply with a menu proposal and the dates I have open.
Yes. I regularly cook for Birthday, Friends gathering, Corporate and Foodie adventure. I handle the menu, the timing, and the setup so the meal fits the kind of event you're throwing. Send me your date and I'll check whether I'm free.
Choose a menu, share your event details, and the Private Chef Manager 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.