John Norris Rogers | Head chef
A 90’s child, born in Pretoria, and having lived in Mpumalanga and KwaZulu-Natal, John Norris Rogers decided to make Cape Town his home after he completed school and chose to study at the International Hotel School.
It wasn’t long before he realized that he wanted to focus more on a specific style of cooking, so he applied to study at the Silwood School of Cookery, graduating after completing a coveted year-long internship at the award-winning La Colombe, under the mentorship of chefs Scot Kirton and James Gaag.
John continued to hone his skills at La Colombe after completing his studies, and then left to explore the food world at Source Food Concepts. He also had a stint as a private chef at a ski resort in the French Alps, before returning to La Colombe as Sous Chef alongside current Head Chef, James Gaag, in May 2016.
Scot Kirton | Chef proprietor
Chef Proprietor at the internationally acclaimed La Colombe Restaurant and Eat Out San Pellegrino Chef of the Year (2015), Scot entered the kitchen at Haute Cabriere restaurant in Franschhoek in 2001 with no training and quickly worked his way up to sous chef over a period of 4 years.
In 2006 he embarked on a stint at the acclaimed Savoy Grill in London, one of Gordon Ramsay’s restaurants where he gained a 2-year crash course in the art of blaspheme and ‘the perfect plate’.
At the end of 2007 Scot returned to SA and joined another of SA’s top chefs Luke Dale Roberts as sous chef of La Colombe.
When Luke left to open the Test Kitchen restaurant, Scot was appointed as Head Chef of the iconic River Café in 2009 and at the end of 2010 followed in the footsteps of esteemed chefs Franck Dangereux and Luke Dale Roberts by becoming Head Chef of La Colombe.
James Gaag | Chef proprietor
Head Chef at La Colombe Restaurant in Constantia, James was born in a very small village in the south of Germany.
The son of a chef, sugarcraft and confectionary teacher, James was exposed to all sorts of cooking from a very young age. He grew up in his mothers kitchen and in the kitchens at Silwood long before he ever thought of being a chef.
James studied cooking at Silwood before joining La Colombe Restaurant in 2010. Over the years he worked his way up through the ranks before leaving to work in Raymond Blancs Oxford-shire Restaurant Le Manoir aux Quatre Saisons.