The Four Seasons Hotel The Westcliff, perched on the Witwatersrand Ridge with sweeping views of Johannesburg’s urban forest, is entering a new chapter. Long regarded as one of the city’s signature addresses, the property is rethinking its culinary identity with a series of notable appointments and upgrades designed to bring consistency and contemporary relevance to its food and beverage offering.
At the centre of this transformation is Chef Rudi Liebenberg, newly appointed as Executive Chef. For Johannesburg’s dining scene, his return marks a homecoming. Liebenberg brings experience shaped at Cape Town’s Belmond Mount Nelson as well as various international properties, with an approach that balances African ingredients and global techniques. He now oversees the entirety of the hotel’s culinary programme, from Flames restaurant and the banquet operations to forthcoming new outlets still under development.
The hotel’s flagship restaurant, Flames, is undergoing a careful refresh. While its views over Johannesburg remain a central draw, the kitchen has been re-equipped with advanced technology to support a more ambitious culinary direction. Leading that effort is Chef de Cuisine Avuyile Fumba, whose work highlights Africa’s flame-grilling traditions while aiming for refinement that resonates with global diners.
Completing the new ensemble is Executive Pastry Chef Nathan Jacobs. Having spent four years in the UK and held senior posts at Cape Town’s Twelve Apostles and Johannesburg’s Saxon Hotel, Jacobs’ return is expected to sharpen the property’s patisserie offering. His presence rounds out a trio intended to raise the hotel’s culinary benchmark.
The refurbishment is not confined to the kitchens. The hotel is also repositioning its wider hospitality spaces. The 400-seat ballroom, already recognised as one of Johannesburg’s most elegant venues, has been renewed as a stage for large-scale gastronomic showcases and private events. Meanwhile, the lobby, lounge, and bar are being redesigned to create more versatile environments for dining and socialising.
Flames has already garnered accolades, including Best Restaurant at the South Africa Restaurant Awards and the Luxe People’s Choice Award. Yet Johannesburg’s dining scene is increasingly competitive, with diners expecting experiences that align with international standards while speaking authentically to local heritage. The Four Seasons’ investment signals an intent to meet that demand.
For the Westcliff, the challenge is not only to refresh spaces and menus, but to ensure a level of consistency that sustains its reputation in a market where luxury is judged by delivery as much as display. With Liebenberg, Fumba, and Jacobs at the helm, the property is hoping to keep its position as one of the top hospitality addresses in a city that’s the engine room of South Africa’s (and Africa’s) economy.
