South African chef Jan Hendrik van der Westhuizen has turned his passion for cooking into an international food and lifestyle business, becoming one of the country’s most recognised culinary success stories.
Born in Middelburg, Mpumalanga, in 1982, van der Westhuizen made history in 2016 when his restaurant, JAN, in Nice, France, received a Michelin star. He became the first South African chef to earn the prestigious recognition for a restaurant in France.
Almost a decade later, his career extends far beyond the kitchen. His business interests include restaurants in France and South Africa, cookbooks, television productions, fashion, homeware and food-related publications.
From a Mpumalanga farm to international recognition
Van der Westhuizen grew up on his family’s dairy farm, where his interest in cooking developed through the influence of his mother and grandmothers.
His relationship with food started early. At just nine years old, he created a small restaurant called JAN in the woods on the family farm. His first customers were his parents and sister.
He later pursued formal culinary training, completing a Diploma in Culinary Arts and Pastry in Stellenbosch. He gained experience working at hotels, restaurants and catering events before developing interests in photography, food styling and design.
In 2009, he moved to Monaco to work as a private yacht chef. During this period, he continued developing his creative identity and worked on his first cookbook, The French Affair.
The restaurant that made South African history
In 2013, van der Westhuizen opened Restaurant JAN in Nice, France. Located in the city’s Old Port area, the restaurant introduced an approach that combined South African heritage ingredients and traditional flavours with French and Italian culinary influences.
The restaurant quickly attracted international attention. In 2016, it received its first Michelin star, placing the South African chef among the internationally recognised names in fine dining.
The achievement was significant because Michelin recognition is closely associated with some of the world’s most competitive restaurant destinations.
Restaurant JAN has continued to retain its Michelin star, marking a decade of recognition by 2025.
Expanding into five restaurant concepts
Van der Westhuizen has developed several restaurant experiences around his culinary philosophy.
Restaurant JAN in Nice remains the foundation of his international reputation. He later introduced MARIA, a cheese-focused dining concept named after his grandmother, and opened Le Bistrot de JAN in Nice in 2024.
His South African expansion included Klein JAN at Tswalu Kalahari Reserve, which celebrated local ingredients and the culinary heritage of the Kalahari. The experience operated for four years before the chef and Tswalu team decided to bring it to an end.
He also launched JAN Franschhoek, a seasonal dining experience at La Motte Wine Estate in the Cape Winelands.
In December 2025, Le Bistrot de JAN expanded to Cape Town, opening at the InterContinental Table Bay at the V&A Waterfront. The restaurant received the Bistro of the Year award at the 2026 Luxe Restaurant Awards.
These ventures demonstrate how the chef has taken his culinary identity into different markets and dining experiences.
From cookbooks to fashion and homeware
His business has also grown into publishing and lifestyle products.
His cookbook portfolio includes The French Affair, JAN – A Breath of French Air and the Klein JAN Cookbook. His publications celebrate ingredients, recipes, travel and South African food traditions.
In 2018, he launched JAN the Journal, a biannual food and lifestyle publication featuring recipes, photography, destinations and stories about food culture.
The JAN brand later expanded into homeware and boutique products through JAN Online. In 2025, he introduced the inaugural JAN Collection, a fashion range inspired by chefwear and developed with local creative collaborators.
His television work has also helped introduce his culinary approach to wider audiences. His first television series, JAN, launched in 2017 and later received a South African Film and Television Award.
Taking South African food to the world
Van der Westhuizen’s success represents more than an individual achievement. His restaurants and creative projects have helped introduce international audiences to South African ingredients, food traditions and hospitality.
By combining European fine-dining techniques with flavours inspired by his upbringing, he has built a brand that remains connected to his roots.
His journey from a small restaurant in the woods of a Mpumalanga farm to an internationally recognised culinary business shows how a childhood passion can develop into a lasting enterprise.
For South Africa’s food industry, his story is also a reminder that local culinary heritage can find a place on some of the world’s most respected dining tables.
Jan Hendrik van der Westhuizen’s restaurant and lifestyle ventures remain active across France and South Africa, with his official biography highlighting the continued development of the JAN brand.
2026 – Le Bistrot de JAN receives recognition
The Cape Town restaurant was named Bistro of the Year at the 2026 Luxe Restaurant Awards, adding another achievement to the chef’s South African restaurant portfolio.
December 2025 – Cape Town restaurant opens
Le Bistrot de JAN opened at the InterContinental Table Bay at the V&A Waterfront, bringing the French bistro concept to Cape Town.
2016 – Michelin star milestone
Restaurant JAN in Nice received its first Michelin star, making van der Westhuizen the first South African chef to achieve this distinction for a restaurant in France.