The Jabulani kitchen has always been a place of creativity, passion, and family. Behind every dish served to our guests is a story, shaped by the hands and hearts of our chefs. Today, we share both a farewell and a celebration as one chapter closes and another begins.

Farewell to Chef Alex van As

For almost a decade, Chef Alex has been a guiding force in our kitchen, inspiring his team with creativity, patience, and vision. Since joining us in 2014, he has poured his talent into every plate, creating dishes that not only delighted guests but also reflected the soulful Relais & Châteaux safari experience we hold dear at Jabulani.

His love for food, his calm leadership and his genuine spirit made him more than just a colleague, he became part of our family. From introducing bold flavour fusions to building connections with guests through shared meals, Alex left an imprint that will not be forgotten.

We thank him deeply for the years of dedication and artistry, and while we bid him farewell with heavy hearts, we are excited for his next adventure and proud of all he has achieved here.

Welcoming Chef Henlu Coetzee as Executive Chef

As we turn the page, we are delighted to announce Chef Henlu Coetzee’s promotion to Executive Chef. Since joining our team in 2022, Henlu has already made a significant mark with his passion, resilience, and ability to transform every dish into a story of its own.

In his own words, Henlu shares his journey:

“When I think back to where it all began, I see a young chef stepping into the pastry section at the Centurion Lakeside Hotel. Nervous, quiet and unsure, but determined to learn. That was my first real taste of professional kitchens, and it lit a fire in me that would carry me further than I ever imagined.

From there, my path took me across borders, even into the fast-paced and demanding kitchens of Saudi Arabia. Those years were tough, but they taught me resilience, discipline and the value of never backing down when the heat rises.

Returning to South Africa felt like a new beginning. Each role built me up, and when I joined Jabulani Safari, I knew I had found more than just a kitchen. I found a place where food and hospitality could tell stories, where every plate had the power to reflect the soul of Africa.

As Head Chef, I grew not just in skill but in leadership. I learned to manage a team, mentor young chefs and design menus that celebrated both authenticity and luxury. Every challenge pushed me to raise the standard for myself, for my team and for the guests we serve.

Being promoted to Executive Chef has been one of the proudest moments of my career. It’s more than a title for me; it’s a responsibility to uphold Jabulani’s vision, to honour the trust placed in me and to keep creating experiences that linger long after the last bite.

My journey has been about growth, about stepping outside my comfort zone and about embracing the beauty of this craft. And as I look ahead, I know the best part of my story is still being written, one dish, one guest and one unforgettable moment at a time.”

At Jabulani, food has always been more than sustenance. It is storytelling, connection and memory. We are grateful to Chef Alex for his years of service and excited to see Executive Chef Henlu lead us into this new culinary chapter.