A new season, a new story
THE PEOPLE BEHIND THE MAGIC
A new season has arrived at JAN Franschhoek, and with it comes a refreshed menu and renewed energy, along with a dedicated team who bring every element of the experience to life. At JAN every plate, every detail and every moment shared with our guests is a reflection of the people behind it. From the chefs and scullers to the front-of-house and housekeeping, each team member plays a vital role in shaping the soul of the season. We take you behind the scenes to hear from the people who make magic happen, and to discover which treats keep them going through the long hours.
LARA VAN HEERDEN – HEAD CHEF
As I step into my third season at JAN Franschhoek, I feel a mix of excitement and nerves. Each new season brings with it fresh challenges, innovative concepts, and higher expectations, both from our guests and ourselves. It’s an exhilarating process to be a part of, watching ideas come to life and seeing how our team rises to the occasion. I’m particularly excited to see what we’ll accomplish this season and to welcome back our guests with new stories, flavours and experiences. The growth of our team over the past three years has been remarkable; many are returning for their second or third season, and seeing their confidence, skills and passion evolve has been one of the most rewarding parts of this journey.
At the heart of everything we do is the desire to create something truly special for our guests. They are the reason we push boundaries and obsess over every detail. My hope is that each guest who walks through the door of JAN Franschhoek feels that care and intention in every part of their experience, from the first welcome to the final bite. We want each moment to become a cherished memory, something that lingers long after the meal has ended. And of course, between all the magic, there’s always room for a quick indulgence, whether it’s a sweet Forage and Feast Honey and Almond Rusk with coffee or a sneaky bite of Forage And Feast Wagyu Beef Biltong after service. Those small pleasures keep the spirit nourished and the passion alive.
EVANN BOONZAAIER – FRONT OF HOUSE MANAGER
For me, the best part of this job is being surrounded by the amazing team at Veepos and contributing to a respectful, joyful environment where everyone feels valued. We’re always striving to deliver the best possible dining and service experience, making sure every guest not only has an unforgettable time but also leaves wanting to return again and again. And if I ever need a bit of sugar to keep me going through a long service I love a bit of Forage and Feast Macadamia Honey Nougat.
CHERONÉ FORTUIN – CHEF DE PARTIE
I’m really excited to meet our new guests and to welcome back those who are returning, it’s always such a joy to share our space with them. More than anything, I want our guests to feel the warmth of our hospitality and the love and care we put into every detail of their experience. My hope is that they leave with something truly special, a memory they can take home and share with their friends and family. And when it comes to a little indulgence, the Forage and Feast Salted Caramel Dark Chocolate is my absolute favourite treat!
ZIYANDA MVALI – COMMIS CHEF
What excites me most about the new season at JAN Franschhoek is the opportunity to push ourselves even further, working towards winning another award while creating unforgettable experiences that make our guests happy and eager to return. I want every guest to leave feeling like they were the most important people in the world, truly seen and cared for, with lasting memories of the warmth, hospitality, and attention to detail that defines our team. And after a busy service there’s nothing better than a cup of Forage And Feast Earl Grey Tea Blend, it’s simple, comforting and soothing.
ONGEZWA MHOHO-RAJANE – HOUSEKEEPER
I truly believe this new season is going to be the best one yet, filled with exciting new experiences, fresh ideas and the chance to create unforgettable memories for both our team and our guests. I’m looking forward to trying new things and continuing to grow with the incredible people around me. It’s so important that every guest who visits us feels genuinely welcomed and treated with the utmost respect. When we make them feel special and valued, they’re far more likely to return and carry those positive memories with them. And after a long day, my go-to treat is a classic favourite, Forage and Feast Caramelised Onion Cheese Topper Jam with crackers. It’s the perfect little indulgence.
