With his passion for food Jan De Wet Botha offers a well balanced, ever evolving menu. Grounded in classic French cooking techniques, his boldly flavoured food is influenced by the best of what is in season and local, fresh produce.

Jan began his formal training at the Kopanong Hotel & Conference Centre as Demi Chef de Partie, for four years. In 2002 he was offered a position at the Sheraton Pretoria Hotel where he met his mentor, the hotel’s then Executive Chef Rudi Liebenberg. During this time Jan discovered his passion for fine dining & fusion food while overseeing the Sheraton’s upmarket 643 Bar & Grill. 

 

Jan's culinary talents were tested in various competitions and he received recognition in the Chaine des Rotisseurs (4th in South Africa), Finalist in the National Team Trials and Silver Medal in Salon Culinaire (Mini Plated).

Jan continued to build a name for himself and was promoted to junior Sous Chef, and then Sous Chef at the Sheraton Pretoria. Jan made a bold move to Magaliesburg where he was appointed the Executive Sous Chef at the Mount Grace Country House and Spa. He worked under the guidance of then Executive Chef Trevor Boyd and in January 2006, Jan was promoted to the Executive Chef of this prestigious countryside retreat.

 

In March 2007 Jan achieved a long time goal by earning a position in the SA National Chef Team. In October 2007 he was a member of the opening team of the Silver Star Casino in Krugersdorp, as Complex Executive Chef. Jan’s dream of starting a restaurant became a reality in July 2008 in the shape of Nothing-but-Food catering company, of which he is the Executive Chef/Owner.

 

Jan joined Hemingway’s in March 2009 as Executive Chef and in 2010 Jan was awarded a place in the Chaine des Rotisseurs. He is constantly on the lookout for exceptional ingredients, all of which are essential to his signature honest style of cooking characterized by intense flavours & classic combinations on the plate.

 

Leriba Hotel & Spa, 245 End Ave, Centurion. Tel. (012) 660 3300/3810