MEET LE BISTROT DE JAN EXECUTIVE CHEF GILES EDWARDS
A RETURN TO ROOTS IN ONE OF CAPE TOWN’S MOST ICONIC VENUES
As the Executive Chef of Le Bistrot de JAN, Giles brings a straightforward, honest approach to cooking, with a focus on flavour, comfort and the simple joy of good food. Now leading the Cape Town kitchen and blending french bistro fare with South African hospitality, his ability to turn simple ingredients into deeply satisfying meals, paired with his unwavering dedication to quality, make him a natural fit for a restaurant that celebrates authenticity. At Le Bistrot de JAN, Giles’ appreciation for flavours that tell a story and food that feels grounded in tradition have found the perfect home.
WHEN DID YOUR LOVE FOR FOOD AND COOKING BEGIN?
My initial love wasn’t so much for food, but more for the sense of coming together around a table. Food was always central in my family, my parents loved any excuse for an occasion, and it was always celebrated through a specific meal, a tipple, or both! A fortuitous visit to St John Restaurant and an interesting meal there was a catalyst for me; from that moment on, I knew I wanted to work there, and ultimately under Chef Fergus Henderson.
WHO OR WHAT HAS HAD THE MOST SIGNIFICANT INFLUENCE ON YOUR COOKING STYLE?
Fergus Henderson at St John. His nose-to-tail philosophy and overall approach to cooking changed how I think about food. And of course, South Africa itself, the produce, the people, the sense of place, it all shapes how I cook.
WHAT DOES YOUR CULINARY CREATIVE PROCESS LOOK LIKE?
It always starts with looking at what’s in season. I like to begin with an ingredient, a beautiful piece of fish, a great vegetable, and build from there. I try to keep things honest and uncluttered. A good dish doesn’t need ten components; it just needs balance and purpose.
YOU’VE WORKED IN ESTEEMED RESTAURANTS ABROAD. WHAT SETS CAPE TOWN APART FROM OTHER INTERNATIONAL FOOD SCENES?
Coming back to Cape Town, I was excited by this new wave of small farmers, producers and winemakers committed to sustainability and quality. Access to these ingredients locally has changed what’s possible for chefs. The scene is fresh and open, people are experimenting, sharing ideas, and collaborating. With so many cultures influencing how we cook and eat, there’s an energy and diversity here unlike anywhere else.
WHEN DID YOU FIRST MEET JAN HENDRIK, AND HOW DID THE LE BISTROT DE JAN COLLABORATION COME ABOUT?
Ha, I’m not sure I can tell the full version, but ultimately Jan came for dinner at La Tête quite early on, and we instantly connected. He’s very Afrikaans, I’m very English, but in many ways we’re quite similar. We share a deep love for tradition and nostalgia, values that are also central to French cuisine.
Over the past few years, we have toyed with various ideas, but when he mentioned Le Bistrot de JAN’s homecoming in Cape Town, it was a no-brainer. He wanted someone who really understood the city’s rhythm and produce, it felt like a collaboration waiting to happen.
WHAT ROLE DOES FRENCH BISTRO TRADITION PLAY IN SHAPING THE MENU, AND HOW HAVE YOU ADAPTED IT TO SUIT CAPE TOWN’S LOCAL PALATE?
Bistro culture is about simplicity, comfort, and life around the table. The menu is classic French, hearty, seasonal dishes cooked well, but the ingredients are Cape Town through and through: local fish, seasonal vegetables, and great South African meat. It’s French in spirit, but firmly rooted in local flavour and rhythm.
SUSTAINABILITY AND LOCALITY ARE KEY FOR JAN ESTABLISHMENTS. HOW ARE YOU INCORPORATING THESE PRINCIPLES INTO YOUR SOURCING AND MENU?
It’s at the heart of everything we do. We work closely with local producers to source sustainably and ensure the very best ingredients. It’s about respect, for the ingredient, the farmer and the diner.
THE ORIGINAL RESTAURANT JAN IN NICE HAS A MICHELIN STAR. HOW ARE YOU PLANNING TO TRANSLATE THAT LEVEL OF EXCELLENCE TO A MORE RELAXED BISTRO SETTING?
The attention to detail stays the same, great ingredients, solid technique, but in a bistro, it’s so much about the atmosphere. Simple, honest food in a relaxed, welcoming space where people gather, share a meal and enjoy the moment. It’s informal, comforting, and celebrates food as a social, shared experience.
WHAT EXCITES YOU MOST ABOUT OPENING A NEW RESTAURANT IN THE MOTHER CITY, PARTICULARLY IN AN ICONIC SPOT LIKE THE V&A WATERFRONT?
It’s such an iconic spot, it’s hard not to be excited about that view! But what really excites me is being back in a kitchen. I love the buzz, the daily operations, prepping front and back of house. Interacting with staff, dealing with suppliers and making great contacts, having that eureka moment with a chef, but more than that, I look forward to seeing familiar faces from the La Tête days: regulars who have become lifelong friends.