PJ Vadas


Raised in Knysna, PJ’s first job was with Gordon Ramsay in London and he went on to open Ramsay’s New York restaurant in 2007. Then working with Angela Hartnett at The Connaught, Roger Verge’s La Moulin de Mougins and returning to South Africa he brought his knowledge and experience to the position of Executive Chef at his parents well loved restaurant Pembrey’s. PJ established the Roundhouse in Camps Bay and ran it for four years before going on to be the Executive Chef at Camphors at Vergelegen. Both adventures earned him Eat Out top ten awards.

PJ’s evolution towards setting up Hoghouse has been a personal desire to serve good, old-fashioned comfort food, where the flavours of the food are not interfered with and the environment is understated enough to let the food do the talking.

His kitchen philosophy is to support local economy by buying from local producers that use ethical and sustainable practices.