Chapters Restaurant, Centurion

The service is attentive elegant and unassuming. The ever evolving menu offers exciting simple and honest food influenced by fresh local seasonal produce. The extensive wine list is carefully selected to represent the best wines from all the different regions of South Africa.

Chef Jan De Wet Botha is always at his best providing amazing dishes that will appease all your ambitious desires. Every dish is prepared with the full craftsmanship you would expect from such an award winning chef.
The ever evolving menu offers exciting simple and honest food influenced by fresh local seasonal produce.
The extensive wine list is carefully selected to represent the best wines from all the different regions of South Africa.
With his passion for food Jan De Wet Botha offers a well balanced, ever evolving menu. Grounded in classic French cooking techniques, his boldly flavoured food is influenced by the best of what is in season and local, fresh produce.

He began his formal training at the Kopanong Hotel & Conference Centre as Demi Chef de Partie. In 2002 he was offered a position at the Sheraton Pretoria Hotel where he met his mentor, the hotel’s then Executive Chef Rudi Liebenberg. During this time Jan discovered his passion for fine dining & fusion food while overseeing the Sheraton’s upmarket Bar & Grill.

Jan's culinary talents were tested in various competitions and he received recognition in the Chaine des Rotisseurs (4th in South Africa), Finalist in the National Team Trials and Silver Medal in Salon Culinaire (Mini Plated).

Jan continued to build a name for himself and was promoted to Sous Chef at the Sheraton Pretoria. He made a bold move to Magaliesburg where he was appointed as Executive Sous Chef at Mount Grace Country House. He worked under the guidance Chef Trevor Boyd and was promoted to Executive Chef January 2006.