A Culinary Evolution at Johannesburg’s Four Seasons Hotel
Johannesburg’s Four Seasons Hotel (formerly The Westcliff) has always been synonymous with luxury. Perched high on the Witwatersrand Ridge, overlooking the city’s lush urban forest, it has long been a favourite for both travellers and locals in search of indulgence. Now, this iconic address is embarking on a bold new chapter – one that promises to redefine its culinary identity. Long regarded as a jewel of luxury hospitality, the hotel is now embarking on a culinary renaissance that promises not just meals, but moments to be savoured. Here, three chefs come together to create something amazing, on fire and flaming.
A Homecoming for Chef Rudi Liebenberg
At the heart of this transformation is Chef Rudi Liebenberg, newly appointed Executive Chef. For Liebenberg, this is more than just a new role – it’s a return to his Johannesburg roots. He is known for his innovative approach at Cape Town’s Belmond Mount Nelson and his work in leading kitchens around the world. Therefore, he brings with him a style that celebrates African ingredients elevated with global techniques.
“Returning to Johannesburg feels like coming full circle,” says Liebenberg. “I’m excited to work with the incredible produce and flavours of this region, and to create memorable dining experiences that celebrate South African cuisine while incorporating global influences.”
His philosophy? Celebrate Africa’s bounty – from earthy, robust produce to vibrant spices – and pair it with a cosmopolitan finesse that reflects the global traveller who finds themselves at The Four Seasons.
Flames Reignited with Fumba: Fire, Passion, Reinvention
The beating heart of the hotel, Flames, is being reignited. With state-of-the-art kitchen upgrades, Chef de Cuisine Avuyile Fumba now has the perfect stage to express his passion for flame-grilling traditions. His culinary language is fire: think smoky flame-grilled meats, delicate vegetables kissed by the coals, and dishes that whisper of Africa’s primal cooking traditions yet arrive with the elegance of fine dining.
Already lauded with accolades including Best Restaurant at the South Africa Restaurant Awards and the Luxe People’s Choice Award, Flames is now poised to ascend even higher. It is the kind of restaurant where dinner isn’t just a meal, but a story told in flavour.
Sweet Alchemy with Nathan Jacobs
Completing the symphony is Executive Pastry Chef Nathan Jacobs, a visionary returning from the UK with a reputation for edible artistry. His desserts blur the line between patisserie and sculpture. And, after four years with notable roles at The Twelve Apostles and The Saxon, Jacobs returns with a flair for artistic patisserie that is set to delight. Thus, his creations will provide the finishing touches to the hotel’s new culinary direction, ensuring that every meal ends on a high note.
Beyond the Plate
However, beyond the kitchens, the hotel is elevating every dining experience into an event. Firstly, the magnificent 400-seat ballroom is being positioned as the stage for grand weddings, glittering galas, and culinary showcases that rival anything the city has seen.
Meanwhile, the reimagined lobby, lounge, and bar invite guests to linger. Ultimately, it is the setting for an intimate champagne toast at sunset or a cocktail that stretches into midnight. Furthermore, each space is designed to feel both luxurious and inviting, ensuring the Four Seasons is not only a destination for travellers, but a gathering place for the city’s tastemakers.
With its refreshed vision, the Four Seasons Johannesburg is reaffirming itself as a true gastronomic destination – a place to stay and savour. Under Liebenberg’s leadership, supported by Fumba and Jacobs, the hotel is blending heritage with modernity. These three musketeers ensure every dining experience feels both distinctly South African and globally relevant.
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