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A Culinary Coup - Introducing Chef Jane-Therese Mulry


The Saxon Hotel, Villas & Spa is pleased to announce the appointment of Jane-Therese Mulry as its new Executive Chef, responsible for all the Saxon's dining offerings.

With the hotel having undergone intensive culinary adaptations over the last years; Managing Director George Cohen's vision of offering Johannesburg, South African locals and international diners an unmatched dining experience is now truly taking shape. With the success of LDRS, as it has become affectionately known by regulars, came the desire from both Cohen and his chefs to establish all of the Saxon's dining experiences as culinary destinations; endeavouring to offer exceptional ingredients, combinations and food experiences.

“As someone who loves food and who finds joy in dining with friends and family, it is important to me that our guests' dining experiences, from breakfast right through to dinner, are both pleasurable and enriching. Dining and cuisine has taken on a completely new standard, and at the same time South Africans are now fully appreciating the relationship between career chefs and their passion for food and cooking. I am very confident that Chef Jane-Therese’s return to the Saxon after a ten-year absence, will bring further enrichment from her international experiences, taking the Saxon to new and exciting culinary dimensions.”
George Cohen

22 Sep 2016

Comments (3)

  1. Chef Grant:
    Sep 23, 2016 at 03:08 PM

    Big shoes to fill but I as a former chef I believe under George Cohen guidence and vision Chef Jane - Therese will keep the prestigious flag of the Saxondale flying high.

  2. Joe:
    Sep 23, 2016 at 04:55 PM

    Congratulatuons George. May the move live up to your exceptional standards

  3. Kirsty Stanley-Hughes:
    Oct 11, 2016 at 10:31 AM

    Greetings from cold and frosty London, George. How very exciting for you all, I greatly admire your determination and vision to continue building on your culinary offerings and look forward to making it out one day so I can try them for myself. All the best to you and Chef Jane-Therese.

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