Clinton Jacobs

The Training Jacobs began at Indochine Restaurant, where he entered the kitchen as a trainee chef. That first post was at Delaire Graff Estate in Stellenbosch, South Africa. Now Head Chef at Delaire Graff Restaurant in Helshoogte Pass, Stellenbosch, he works with simple, straightforward flavours and ingredients to create exceptional dishes. His cooking is produce-led, with vegetables, herbs and edible flowers handled with care. He uses fresh, local produce from Delaire Graff Restaurant's gardens.

The Lineage Jacobs often draws inspiration from Asian techniques and South African ingredients at The Restaurant at Delaire Graff Estate in Stellenbosch, South Africa. At Delaire Graff Restaurant, he brings a fresh and modern approach to classic French bistro-chic dishes. His own words return the work to the soil: "We aim to use as much of the plant as possible—the flowers and beans on the plate, and the rest returning to the soil via our worm farm."

The Table A special seven-course set menu at Delaire Graff Restaurant showcases the seasonal beauty of the Cape Winelands. Alongside it, the seasonal four-course Signature Chef’s dinner menu offers an elegant dining experience inspired by seasonal ingredients, craftsmanship and culinary tradition. His work at Delaire Graff Lodges & Spa includes produce-led cooking, with vegetables, herbs and edible flowers handled with care. At Delaire Graff Restaurant, he uses fresh, local produce from the restaurant’s gardens and brings a fresh and modern approach to classic French bistro-chic dishes.