Jack’s deep-rooted passion for cooking and creating culinary works of art started at a young age. Having spent his formative years growing up on a farm in Gweru, Zimbabwe, Jack made his dream of becoming a chef a reality by studying at the renowned Silwood Cooking School. Soon after graduating he was offered his first job at the acclaimed ‘The Test Kitchen’ Restaurant.

Jack’s challenge now is how best to showcase to patrons the farm to plate concept. It is a challenge which excites him as he believes in remaining true to the Quoin Rock philosophy of innovation. Adopting this culinary approach involves a three-step process, which includes sourcing the perfect ingredient and applying the correct technique whilst using it. Compatibility of the complimentary ingredients is integral to this process, as it’s those two or three components that will take the main ingredient to the next level. Finally, it’s all about the ‘wow’ factor: onions as a dessert, for example. What’s going to get people talking and coming back? This three – step process also emulates Jacks food philosophy, which is not only to make food tasty, but to make it surprising, innovative and thought provoking as well.

As Jack embarks on this next chapter within his culinary journey, he’s excited to showcase South Africa’s diverse offerings to guests visiting Gåte.