At Ridge Country Retreat the delicate textures and innovative menus that are an integral part of the dining experience and require the personal skills of Executive Chefs.

James Broad - Cuisine Concepts

There are few people who truly love what they do for a living.  James Broad is one of them. Whether at work in a bustling downtown restaurant or an intimate luxury lodge, his expertise and passion is immediately evident.

A chef for nearly 20 years, his experience includes four years in London and a year as fulltime polytechnic lecturer teaching trainee chefs.  He also spent three years passing on his skills to secondary students and young adults; and his qualifications include a diploma in professional cookery as well as a certificate in adult teaching.

Today, as director of Cuisine Concepts, he is called upon regularly to help set up restaurants and design menus, as well as trouble-shoot for established kitchens. He is also heavily in demand as a chef at luxury lodges, top restaurants and private functions; and conducts regular cooking school classes. 

He is a self-confessed perfectionist when it comes to taste and presentation, but without the fiery temperament sometimes seen in the industry. On the contrary, his enthusiastic and warm personality makes him easy to work with - and sees him booked well in advance throughout the year.

Talk with him for five minutes and his passion for food is obvious: from the simple beauty of a slow-roasted tomato to what he calls 'serious seafood,' cooking for James Broad is not just about the food, it's about the beauty of life.