Born in Cape Town, South Africa, Christiaan Campbell attributes his passion for creating fine farm to table cuisine from his love of cooking with ethically sourced produce that is local, seasonal and sustainable.
Campbell’s induction into the art of cooking started at an early age as he trained with Christine Templeton in the Navy Culinary School, commencing his career as a naval chef. He then proceeded to head up the kitchen at The Cellars Country House by Liz McGrath, specialising in an impressive three course table d’hôte menu. In later years, Christiaan was promoted to Group Executive Chef for The Collection by Liz McGrath. All through the six years, he would take short sabbaticals to Relais et Chateaux kitchens in England and gain experience and exposure from world renowned chefs.
During his tenure as Executive Chef at Delaire Graff, Campbell played an instrumental role in developing a menu of accessible, unintimidating dishes reflecting the best of South African ingredients and local provenance.
Campbell has played a key role in the development of Boschendal, offering a holistic approach to the dining experience and enhancing his passion and vision for ethically sourced ingredients that reflect the local terroir and organic farming principles.
All farming on the estate is done in a sustainable way with minimum negative impact on the natural environment, enriching the soil health and produce. As Executive Chef, Christiaan keeps things grounded and real by working closely with the farm managers, gardeners and butchers to ensure a steady supply of naturally produced meat, seasonal vegetables, salad leaves and herbs. Christiaan insists that all the meat and poultry served on Boschendal be naturally raised, free of hormones and antibiotics and sourced from pasture-reared, free-roaming animals exposed to natural sunlight.
Working closely with his team, Christiaan ensures that the principles towards organic farming are foremost and every aspect of the guest experience is exceptional.