The culinary program of the Big Easy has been developed in close cooperation with South Africa’s Chef of the Year 2010, David Higgs and The Els Club’s own Andre John.

Higgs’ creativity and talent catapulted his career from the wine regions in Cape Town and Stellenbosch to currently one of the world’s leading hotels at the Saxon in Johannesburg. Inspired with farm fresh products available while launching one of the top 5 restaurants in the country neighboring Ernie Els’ own wine farm, Higg’s has lead the movement of “fresh to table” cuisine since. He has represented his country on the South Africa National Culinary team for a decade and continues to relish to opportunity to introduce the best of South African products and cuisines to the world as our culinary consultant for The Big Easy Winebar & Grill.