In a city where culinary ambition is on the rise, Park Hyatt Johannesburg has quietly - and confidently - opened the doors to Room 32, a refined dining destination that blends fire-cooked cuisine, South Africa’s proudly local craft beverages and rich architectural heritage into one immersive experience.
Cushioned inside the newly restored Sir Herbert Baker landmark in Rosebank, Room 32 is the only communal space in what is now the world’s most intimate Park Hyatt - a 31-room sanctuary of understated luxury. The restaurant is not just a nod to fine dining; it’s a statement of intent.
Room 32 is where the story of food begins and lingers long after the last bite. Our kitchen speaks through the freshest offerings. Every dish is crafted with respect and curiosity; every flavour layered with intention. Dining at Room 32 is more than a meal; it’s a shared moment, where culinary art and heartfelt hospitality meet.
“Room 32 was born from a desire to create a space that feels both grounded and elevated,” says Mitch Gemmell, General Manager at Park Hyatt Johannesburg. “In a hotel defined by privacy and discretion, this is our invitation to indulge in the city's finest and classiest cuisine.”
A philosophy of fire, flavour, and finesse
At the helm of Room 32 is Head Chef Karel Jacobs, whose ingredient-led approach is rooted in provenance and precision. The menu is a curated journey through South African landscapes, from farm to table, where humble ingredients are transformed into sculptural, flavour-forward expressions of place and memory.
Room 32 stands at the intersection of art, food, and African philosophy - a space where memory and innovation meet. Room 32 isn’t just inspired by nature; it’s shaped by it. The menu moves with the seasons, echoing the shifts in Johannesburg’s landscape. Think fire-charred vegetables in autumn, bright citrus in summer, and earthy grains in winter. It’s a kitchen that listens to the land, working with farmers and foragers who understand the rhythm of South African produce. The result? Dishes that feel familiar but land fresh-rooted in place, refined in execution.
“True luxury begins at the source,” says Jacobs. “We work with farmers and artisans who understand the land, the season, and the soul of South African ingredients.” Expect dishes that are both nostalgic and novel - fire-charred vegetables with foraged herbs, heritage grains paired with umami-rich reductions, and desserts that echo the textures and tones of the Highveld.
Design, discretion, and the art of fine living
Room 32’s interiors mirror the culinary ethos: minimalist elegance with a sense of place. Warm lighting, tactile materials, and curated South African art create a space that feels both intimate and expansive; a room designed for reflection, connection, and indulgence.
The restaurant is open to both hotel guests and local patrons, offering a rarefied space to reset and reconnect. It’s a place where culinary storytelling meets architectural legacy, and where every detail, from the wine list to the plating, is considered.
Curated hospitality by Debi van Flymen
Overseeing the beverage and service experience is Debi van Flymen, Director of Food & Beverage at Park Hyatt Johannesburg. A globally respected figure in the hospitality industry, Debi brings a wealth of international expertise, from curating award-winning wine programs in France to founding luxury wine consultancies in South Africa.
Her vision for Room 32 is one of intentional indulgence: a beverage programme that celebrates South Africa’s finest wines, craft spirits, and sophisticated non-alcoholic pairings. From a seven-course degustation to the signature High Tea experience and the weekend brunches, Debi ensures that every guest encounter is both personal and unforgettable.
A new chapter for Johannesburg’s luxury scene
The launch of Room 32 is more than a restaurant opening, it’s a strategic investment in Johannesburg’s cultural and economic evolution. As South Africa’s luxury tourism sector begins to gain global attention, Park Hyatt is positioning itself at the forefront, offering a world-class experience that’s as meaningful as it is memorable.
This is not just about luxury. It’s about legacy - one plate, one memory, one guest at a time.
Bookings and reservations for Room 32 can be made via Dineplan.
