South Africa’s Michelin-starred chef, Jan Hendrik van der Westhuizen has headed to the vast Kalahari for his latest culinary masterpiece, Restaurant Klein JAN, and we at Caesarstone are honoured to be a part of this legacy. Let’s go on a journey with Jan Hendrik to find out WHY he chose Caesarstone, and what his inspirations were for his latest venture. Read till the end to watch Jan Hendrik in action and explore Restaurant Klein JAN…
AUTHENTIC + ORGANIC OUTLOOK
Jan Hendrik sees his surfaces as an integral part of cooking. In his words, “I see the surfaces that I work on as a canvas. If I’m not connected to my surface, I’m not connected to my palette.” Jan Hendrik chose Caesarstone’s Oxidian, which combines the warmth of an earthy, rust finish with the cool hardness of a dark grey base to create a tarnished urban-luxe surface. Oxidian blends in well with its natural environment – the great Kalahari.
“There’s a sense of purity and honesty in the Kalahari that you don’t want to mess with,” says Jan Hendrik. Authentic and organic are two key words that he stuck to when designing the new restaurant, and when deciding on the menu. “One of the most important things when putting Klein JAN together was the design and the quality of the materials. To keep it natural and blending in with the environment was super important for me.”
THE VAST KALAHARI AND ITS INGREDIENTS
When it comes to food, the theme of organic authenticity was integral in selecting which ingredients to use. The harsh nature of the environment dictated what was possible in terms of flavours and textures. “The quality of the raw ingredients that are already here [in the Kalahari] is so beautiful. It has been taken care of for centuries so you can’t just bring anything in and expect that it’s going to work.”
If the ingredients are the focal point of the menu, then the surfaces that the chefs work on are also an integral tool that helps bring everything together. “You have to understand the nature of life and work in the Kalahari is so different to anywhere else. There are certain things that happen on these surfaces that don’t happen on any other surface in the JAN group.”
That’s why Caesarstone is the chosen surface for Restaurant Klein JAN because it’s tough enough to handle the wear-and-tear risks of a commercial kitchen, and it’s beautiful enough to complement any design scheme. As a surface, quartz is one of nature’s strongest minerals. Resistant to stains, scratches, and cracks, it’s also impervious to heat and cold – making it a beautiful and highly durable surface. Our quartz surfaces retain the cool, tactile qualities of natural stone while offering design freedom with unlimited application possibilities.
“What inspires me most about Caesarstone is that every surface is created in the same way that I would create a dish with each carefully selected component having a part to play. Through a fine balance of ingredients, fluid textures, and nuanced colours – ever responsive to their environment – all come together in perfect harmony. And as in cuisine, every new creation is unique.” – Jan Hendrik.
Click below to find out more about Oxidian, the incredible Caesarstone surface that Jan Hendrik chose for Klein JAN:
WANT YOUR VERY OWN CAESARSTONE?
Quality is second nature to Caesarstone, just like it is to Jan Hendrik van der Westhuizen. Head straight to Caesarstone’s website for all the design inspiration and world-class surfaces you could ever need. Keen to speak to a knowledgeable sales consultant about your upcoming design project? Well then, CONTACT US today.
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