David Higgs: Fire, Flavor, and a Life Lived Fully
 
Restaurateur, acclaimed chef, and My Kitchen Rules judge David Higgs is no stranger to South Africa’s culinary spotlight. Charismatic, grounded, and undeniably passionate about food, Higgs has spent over three decades shaping not just dishes, but entire dining experiences that reflect his journey, personality, and deep-rooted love for storytelling through cuisine.
 
 
Where It All Began
Higgs’ relationship with food started long before his first professional kitchen job. “It was through fishing and my dad’s backyard hydroponics—we lived in a desert—that I was introduced to food and cooking without even realizing it,” he recalls.
His earliest food memory? “Camping with my dad at Jakkalsputz, just south of Hentiesbaai. We cleaned a fish, made a fire on the beach, and cooked it over the coals with Aromat, believe it or not,” he laughs. That moment, with salt air and fire smoke in the wind, remains etched in his memory. "Apparently, the mayor of Walvis Bay came to congratulate me. But despite his title, I wasn't willing to share my catch."
 
From Culinary School to National Stage
Higgs’ professional career took off in 1990 in Cape Town and has since become a blueprint for young chefs across the country. He launched The Higgs School of Good Cooking, established Extreem Kwizeen, and cooked on numerous occasions for Nelson Mandela. In 2007, he partnered with Jean Engelbrecht to open a fine-dining restaurant on the historic Rust en Vrede wine estate in Stellenbosch.
His journey continued to Johannesburg, where he led kitchens at Radisson Blu Gautrain and the Saxon Hotel, where he founded the award-winning Five Hundred restaurant.
Then came Marble in 2016, opened with business partner Gary Kyriacou. A celebration of live-fire cooking, Marble isn't just a restaurant—it's a theatre of flame. “It’s not just about meat,” says Higgs. “It’s about fish, poultry, vegetables, breads—everything cooked on coals.”
Marble was followed by Saint (2018), Zioux (2021), and the innovative The Pantry (2022)—a hybrid of deli, takeaway, retail, and supermarket that's redefining forecourt convenience in South Africa.
 
Milestones and Moments
From being crowned Young Chef of South Africa in 2003 by the Chaîne des Rôtisseurs, to competing with the South African National Culinary Team at the Culinary Olympics and World Cup, Higgs has racked up awards and accolades. But his proudest moments often stem from personal growth.
“Coming from a background in industrial catering and teaching, I only got into fine dining around 2006,” he says. “Rust en Vrede felt like the culmination of my career.”
Now, running multiple successful restaurants, he says the shift has been profound: “It’s about ownership, responsibility, and making something truly your own.”
 
The Power of the Plate
Higgs' approach to recipe development is as dynamic as his career. Originally trained in French techniques, he later found inspiration in Asian, Indian, and more recently, South American and Peruvian flavours. He values freshness, spice, and balance—a theme consistent throughout his menus.
And though he's at the helm of several high-profile ventures, his favourite cooking still happens in the kitchen of his own home. “It’s a natural space—it feels lived in,” he says. “Not too clean or overthought.”
His advice for aspiring home chefs? “Don’t let someone else design your kitchen. You know how you cook—leave enough space to plate, prep, and breathe.”
 
My Kitchen Rules and Mentorship
As co-judge on My Kitchen Rules South Africa, alongside friend and musician J’Something, Higgs blends fun with feedback. “We’ve just wrapped our fourth season together. We laugh, but we also teach—that’s the part I love most.”
Teaching is nothing new for him, after all. From running his own cooking school to sharing knowledge online, Higgs thrives on empowering others through food.
 
Off the Grid: Life Beyond the Kitchen
When he’s not commanding the pass or curating restaurant concepts, Higgs seeks balance in the great outdoors. His sanctuary? A mountain bike. “Cycling clears my head. I’ve ridden across South Africa and parts of Europe—it’s a beautiful way to see the world,” he says.
As for the future, Higgs remains focused but open. “We’ve just launched The Pantry and there are more exciting projects on the horizon. Personally, I’m making space for rest, movement, and taking care of myself. You realise, as you get older, that self-care is non-negotiable.”
 
A Life Built on Fire and Purpose
From fishing trips with his father to the bustling pass of a fine-dining kitchen, David Higgs has followed a path lit by passion, precision, and purpose. Whether through smoke, spice, or soul, he continues to serve something far greater than food: connection, memory, and meaning—one unforgettable plate at a time.