News

Under the culinary leadership of Executive Chef Stanley Jacobs, The Avenue restaurant at Radisson Hotel OR Tambo continues to offer an exceptional dining experience based on Jacobs’ extensive global experience and dedication to honest, ingredient-focused cooking.

With more than three decades in some of the world’s most reputable kitchens, Chef Jacobs remains a driving force behind the hotel’s culinary identity. His commitment to classical techniques, freshness, and thoughtfully balanced flavours guides the restaurant’s evolving menu, including the anticipated launch of a refreshed dining offering in the new year.

A chef with global roots and local depth

Chef Jacobs’ culinary journey began early, with part-time work in grill restaurants sparking a passion that led him across the world. His training and experience include roles with leading international brands such as Mövenpick Hotels, Hilton Hotels, Marriott, Sheraton Hotels, Sun International, The Langham London, and cultural destinations including the Tate Modern Museum and Jamie’s Italian in the UK.

He later completed a Hotel Management qualification at the Belvoir Park Swiss Hotel School before advancing into a three-year postgraduate programme in culinary arts, refining his craft and deepening his technical expertise.

Exposure to diverse cuisines while growing up abroad continues to influence his approach, while his love for South African flavours, shaped by Malay, Indian, Mozambican, Dutch, French, and German culinary traditions, remains central to his cooking style.

A menu built on integrity and freshness

Serving a diverse clientele at one of Johannesburg’s busiest travel hubs, Chef Jacobs continuously adapts The Avenue’s menu to offer accessible, flavour-rich dishes made with care.

Guests can expect exceptional grill options, vibrant sharing platters, fresh, minimally processed ingredients, and a focus on unadulterated flavours.

“I believe in staying truthful to the art, respecting the ingredient and the method,” says Chef Jacobs. “If you’re sacrificing quality for speed or speed for quality, you’re already stretching beyond your resources.”

Commitment to sustainability and ingredient transparency

Chef Jacobs emphasises responsible sourcing and careful ordering to maintain freshness and reduce waste. With food intolerances on the rise globally, he is particularly focused on ensuring full transparency of ingredients for guests with specific dietary requirements.
“It’s essential today for chefs to understand exactly what goes into every dish,” he explains. “Food safety and dietary awareness are now fundamental skills for modern kitchens.”

Adapting to changing food trends

As eating habits evolve, Chef Jacobs sees a shift toward whole foods, cleaner flavours, and fewer overly processed ingredients. With South Africans increasingly exposed to global cuisine through travel, he continues to blend international trends with local expectations, always prioritising balance, health, and authenticity.

A look ahead: The Avenue’s new menu

Chef Jacobs will unveil The Avenue’s refreshed menu in the new year, building on his long-standing commitment to honest cooking and global inspiration.

“Our goal is to offer guests a dining experience that feels fresh, wholesome, and crafted with intention,” he says.