The Team Behind Sabi Sabi’s Delicious Dining

News update: 17th May

As famous as Sabi Sabi is for the standard of its luxury accommodation and the excitement of its exceptional game viewing, so too are the Sabi Sabi lodges well-known for the delicious cuisine served up by its team of talented and innovative chefs.

Each of Sabi Sabi’s four lodges has a uniquely different character and style, and each also has its own chef team to design the meals and distinctive menus. But although the individual chefs may have their own specific flair and approach to creating and serving food, the meals at each lodge always adhere to the very best international and 5-Star standards.


At Earth Lodge the cuisine mirrors the lodge’s richness, subtle elegance and polished style, with á la carte options available at all meals. Having settled into life in the bush, head chef Jacques Barnard brings a new level of sophistication to the safari dining experience, and is delighted with the cornucopia of freshly sourced and locally grown produce available to create his amazing menus. Together with sous chef, Elias Khoza, he serves mouth-watering, world class fare that looks as good as it tastes. Jacques’ superb meals are served around the central ponds, in the seclusion of the magnificent wine-cellar, or, at night, beside a roaring fire in the outdoor boma.


Bush Lodge is avant-garde, contemporary, and delightfully relaxed. Breakfasts are served on an outdoor deck overlooking a well-utilised waterhole, and feature a buffet of delicious freshly baked breads and muffins, local fruits, yoghurts and the famous Bush Lodge granola, amid many scrumptious hot or cold “start the day” options. Guests are then spoiled for choice at lunch with a vast array of hot or cold dishes, including several signature dishes of the day. The equally delectable dinners are eaten in the boma, a crackling fire providing warmth and the African sky above a breathtaking canopy of twinkling stars. Many of the serving staff at Bush Lodge have been with Sabi Sabi for decades and their welcome is almost as inviting as the food. New head chef, Irwin de Vries, who is already creating an impact with his wonderful food, looks forward to carving his niche in the annals of Bush Lodge.


Relaxed dining, mostly outdoors in the shade of the ancient trees which line the Msuthlu River, is also the order of the day for Little Bush Camp. With just six suites, mealtimes are intimate and peaceful and guests often linger well past the dining hour. Head chef, Shadrack Sihlangu, hails from the local Shangaan community and chooses fresh local ingredients wherever possible. Shadrack enjoys following the latest trends in international cuisine and produces irresistible, world class fare. His beautifully laid out buffets, attended by the warm friendly staff, are reminiscent of cosy family gatherings – of course at the home of an amazing gourmet cook!


Three different dining settings at Selati Camp make each mealtime a revelation. Head chef, Gift Khoza, creates traditional safari fare, reminiscent of the ‘Out of Africa’ era – somewhat decadent, quite indulgent and absolutely delicious. Breakfasts and lunches are served on a covered deck overlooking endless bushveld and a waterhole beyond. Dinners are enjoyed either in the outdoor boma or in the lodge’s much-loved farmhouse kitchen around a giant wooden table. The scrumptious tastes produced in Gift’s Selati kitchen are almost as memorable as the incredible sightings in the Sabi Sabi bushveld.

Whichever the lodge, whichever the meal, no guest will ever leave hungry from the tables of the talented Sabi Sabi chefs.