FOUNDER . OKUHLE

JACQUES VAN STADEN

Chef . Builder . Steward

"From South Africa to the world and back to Purpose."

01 FROM SOUTH AFRICA

Where it all began

Jacques Van Staden's story begins in Pretoria, South Africa, far from the Michelin-starred kitchens, global hospitality brands and executive boardrooms that would later define his career. His earliest memories of food were formed beside his Italian grandmother, helping her in the kitchen from the age of seven. By fourteen, while his father believed he was playing rugby, Jacques was spending his time in the kitchen of a local French restaurant, quietly beginning an education that would ultimately take him around the world. After completing high school and two years of mandatory military service in South Africa, Jacques made a decision that would change the course of his life. In 1990, he sold his car and used the money to buy a ticket to America. He arrived with $50 in his pocket. With no safety net and few resources, Jacques began mowing lawns in McLean, Virginia, while finding work at the South African Embassy in Washington, D.C. He worked nights at the Embassy as a security guard and cook, and used his earnings to put himself through culinary school at L'Academie de Cuisine in Maryland. At the same time, his responsibilities extended far beyond himself. Jacques helped bring his mother and brothers from South Africa to the United States, supported his family and paid for his brothers' education, an experience that shaped his belief that opportunity becomes more meaningful when it can be extended to others.

02 THE AMERICAN JOURNEY

Hard work . Sacrifice & Opportunity

His determination to learn the craft was equally uncompromising. Unable at the time to legally accept paid employment in a professional kitchen, Jacques spent an entire year apprenticing at Washington's historic Occidental Grill without compensation, working in the restaurant while continuing his night-time work at the South African Embassy to pay for school and living expenses. That sacrifice opened the door to an extraordinary culinary education. Jacques went on to spend three and a half formative years as sous-chef to the legendary Jean-Louis Palladin, one of the chefs credited with transforming fine dining in America. Palladin became more than an employer; he became a mentor whose relentless standards, creativity and respect for ingredients left a lasting influence on Jacques. He would subsequently work alongside two more defining figures of modern gastronomy - serving as Chef de Cuisine for Michel Richard's Citronelle restaurant and Executive Sous Chef under Gray Kunz at Lespinasse. His early career placed him in the kitchens of chefs whose influence continues to be felt throughout the culinary profession today. Jacques eventually became an entrepreneur himself, opening Café Olé before returning to the Watergate Hotel as Executive Chef while continuing to manage his restaurant.

03 A GLOBAL CULINARY JOURNEY

Legendary Kitchens to Global Leadership

His career later took him to Las Vegas, where he led major culinary operations and ultimately achieved Michelin-star recognition, further establishing his reputation for combining culinary creativity with operational discipline. His professional recognition would grow to include James Beard recognition, Wine Spectator honors, industry awards, and numerous accolades across hospitality and cruising.

But Jacques' career would eventually expand far beyond the kitchen. As Global Vice President of Food & Beverage and Master Chef for Celebrity Cruises, he helped transform the brand's culinary identity and created new restaurant and beverage experiences at sea, including the award-winning Qsine by JVS. He introduced new approaches to experiential dining, beverage innovation and hospitality while leading operations across an international fleet. After leaving Celebrity Cruises, Jacques returned to entrepreneurship and restaurant development, helping transform Andiamo Italia, the landmark restaurant group founded by restaurateur Joe Vicari, reimagining its culinary direction for a new generation. He subsequently created Bistro Joe's, a French-American concept that earned multiple honors as one of Detroit's leading restaurants. Building on those experiences, Jacques created 2941 Street Food, a modern Mediterranean fast-casual concept developed entirely from the ground up, from its brand and menu to restaurant design, operating model and guest experience. The concept grew to seven locations and continues to operate today. His career would eventually return to global hospitality leadership. As a senior food and beverage executive with MSC Cruises, Jacques' responsibilities grew to encompass a $500M+ business across 26 ships, more than 600 food and beverage venues and over 8,700 crew members. He led global operations, concept development, new ship openings, digital transformation and large-scale organizational change, combining the discipline of a chef with the commercial perspective of an international business leader.

04 WHERE PASSION BECOMES PURPOSE

Okuhle - A Return with Intention

Across more than three decades, Jacques has created and opened 150+ restaurants, developed hospitality concepts, built international teams, launched ships, authored Excite the Senses, created culinary academies, advised major hospitality organizations, and helped reshape food and beverage experiences around the world. Yet Okuhle represents something different. It is, in many ways, a return to where his story began. After a career spent experiencing cultures and cuisines around the world, Jacques began looking back toward Africa - not simply as the place of his birth, but as a continent whose extraordinary food, artistry, craftsmanship, and people remain underrepresented on the global stage. That journey ultimately became Okuhle. For Jacques, Okuhle brings together the experiences that have shaped his life: his South African roots, a lifelong love of food, decades of hospitality, entrepreneurship, the sacrifices of his own immigrant journey and his belief in the power of opportunity. Okuhle is being created to introduce guests to the depth and diversity of African cuisine and culture while building something larger around the restaurant itself - a platform capable of creating sustainable economic opportunity for the farmers, artisans, children, schools and communities connected to its story. For someone who once arrived in America with $50 and depended upon opportunity, hard work and the generosity of those willing to teach him, that mission is deeply personal. Jacques' journey has taken him from South Africa to some of the world's most celebrated kitchens, from entrepreneur to global executive, and ultimately back to Africa with a new purpose: not simply to tell its stories, but to help create opportunities for the people behind them.

"Opportunity changed the course of my life. Okuhle is my calling to do it for others."