History of Culinary Arts

Events

Career Progress

1990 - 2011

his first employment

Approx. 1990 - 1991

started at the Tulbagh, a 3 star hotel in Cape Town .He joined Bill Stafford at Peers Restaurant.

enrollment at the varsity

1991 - 1995

He enrolled at the Cape Town Technikon for the 3 year Diploma in professional cookery.

Entered Competitions

1997 - 2004

He became member of South African National Culinary Team.

Owner of Leinster Hall

2003

He took over running the restaurant in conjuction wiyh his teaching role

Member of Milestone Development

2004 - 2006

He joined new owners of Meerendal and became part of the milestone eevent

opened a Fine dining

2007 - 2008

After selling his shares in all businesses he left Meerrendal

His achievements

2008 - 2011

2008
• Diners Club Wine List Awards (Platinum)
• Conde Naste Hot Tables of 2008
2009
• Rossouw's Restaurant Awards 2009 (3 Stars)
• Eatout Magazine Top 10 Restaurants in South Africa (6th)
• San Pellegrino Top 100 Restaurants in the World (98th)
• Wine Spectator Award of Excellence
• Diners Club Wine List Awards (Platinum)
• American Express Fine Dining Award
2010
• Eatout Magazine Top 10 Restaurants in South Africa (3rd)
• Eatout Magazine Best Service Award
• San Pellegrino Top 100 Restaurants in the World (74th)
• Great Wine Capitals of the World Best Global Restaurant
• Rossouw's Restaurant Awards 2010 (3 Stars)
• Wine Spectator Award of Excellence
• American Express Fine Dining Award
2011
• Eatout Magazine Best Restaurant in South Africa
• Eatout Magazine David Higgs Best Chef in South Africa
• Eatout Magazine Best Service Award
• San Pellegrino Top 100 Restaurants in the World (61st)
• Rossouw's Restaurant Awards 2011 (3 Stars)
• Rossouw's Platinium Restaurant Award for best overall restaurant 2011
• Great Wine Capitals of the World Best National Restaurant
• Wine Spectator Best of Award of Excellence
It was a great opportunity for me
to see what the industry in Johannesburg is like."
- David Higgs

Recently
David left Rust en Vrede in 2011 to join Herman Coertze again at the Radisson Blu Gautrain Hotel.
"It was a great opportunity for me to see what the industry in Johannesburg is like."
Central One restaurant at the Hotel underwent a few changes and proved
that the Jozi market is open to all sorts of eating experiences
even in hotels - as long as its personal and of a high standard…

Recently

2011 - Present

working at the Saxon Hotel and Spa