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Four Seasons Hotel The Westcliff Johannesburg

  • 67 Jan Smuts Avenue P.O. Box 2700, Johannesburg, Saxonwold 2132, South Africa

Wesli Jacobs

Executive Chef


Four Seasons Tenure

  • Since 2023
  • First Four Seasons Assignment: Current

Employment History

  • Spier Wine Farm; Table Bay Hotel; Palace of the Lost City at Sun City

Awards and Accolades

  • Chaîne des Rôtisseurs


  • International Hotel School – Diploma in Professional Cookery and Kitchen Management


  • Durban, South Africa

Language Spoken

  • English

Chef Wesli Jacobs brings a charismatic flair to the culinary scene at Four Seasons Hotel The Westcliff Johannesburg.  Fuelled by his unwavering passion for the craft, his journey has been a tapestry of trials, tribulations, and victories, each experience shaping him into the leader he is today.

Rooted in his love for Asian cuisine and the allure of umami flavours, Chef Wesli’s culinary philosophy revolves around simplicity, elegance, and exceeding guest expectations. From bustling conference centres to serene wine estates, Chef Wesli has honed his skills in diverse environments, embracing the richness of South Africa's local ingredients and the nuances of seasonal flavours.

Balancing innovation with tradition is second nature to Chef Wesli. He understands the pulse of luxury dining, weaving together classic elegance with avant-garde flair. His approach to menu development is a testament to this, crafting dishes that are not just meals but unforgettable experiences, always in sync with global standards. But Chef Wesli's leadership extends far beyond the kitchen. He fosters a collaborative environment where creativity thrives, and excellence is non-negotiable. Motivating his team to strive for perfection, he empowers them to push boundaries and exceed expectations, ensuring that every guest's experience is nothing short of exceptional.

Looking ahead, Chef Wesli dreams of nurturing the next generation of culinary talent, shaping the dining experiences across Four Seasons Hotel The Westcliff – including banqueting, private events and Flames – into a culinary powerhouse that garners international acclaim. His measure of success is not just in accolades but in the joy he brings to guests and the legacy he leaves behind. He hopes it to be a legacy of culinary excellence that burns brightly for years to come.