Skyline Views and Signature Flavours: Four Seasons Westcliff Unveils the Grand Ballroom and Welcomes Chef Rudi

Perched on the ridge overlooking the city’s lush urban forest, the Grand Ballroom offers panoramic views and elegant design, with capacity for up to 400 guests. Whether you're planning a wedding, a gala, a product launch, or an intimate garden ceremony, this is the ultimate venue for any occasion that calls for style, substance, and serious impact.

Metallic finishes, hand-illustrated jacaranda wallpaper, and checkerboard marble floors tie Johannesburg’s legacy into the space — while a spacious terrace and landscaped gardens offer the perfect indoor–outdoor flow for cocktail hours, golden-hour photography, or vows under the sky.

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Complementing this, the hotel’s culinary program is undergoing a renaissance under the leadership of Executive Chef Rudi Liebenberg, whose return to Johannesburg marks an exciting new chapter. As the team prepares to bring elevated, ingredient-driven dining to every corner of the property including Flames, the Lobby, Cellar Door, and the Grand Ballroom. We caught up with Chef Rudi to hear more about what’s cooking at Four Seasons Hotel, The Westcliff.

Where Celebration Meets Culinary Vision, Image: Supplied

Glamour: Welcome back to Johannesburg, Chef! What does it feel like to return to your hometown at such a pivotal point in your career, and to do so at a landmark like the Four Seasons Westcliff?

Chef Rudi: It has been over 20 years since we last lived in Johannesburg, and somehow it feels like we have not left. It is where I first understood food and learnt how to cook. It’s the people in JHB that make the difference; friendly and open. I love the sound of thunder and late afternoon showers. I’ve worked at some of the best hotels in the city, but never had the opportunity to work at the Westcliff. My journey has steered me back at the right time, with all the new exciting changes, especially the ballroom and the lobby opening.

Glamour: You’ve had an impressive global career, including your time at the Belmond Mount Nelson in Cape Town. What aspects of your international experience are you bringing into this new role, and what local traditions are you most excited to revive?

Chef Rudi: With travel and working abroad, it not only brings experience, but also humility and gratitude. I took from every kitchen: curiosity, discipline, and most of all, patience. Not so much local traditions, more ingredient-focused. Everything will be rooted in respect, honesty, tradition, and heritage.

Glamour: The Four Seasons Westcliff is undergoing a full culinary renaissance. Can you share your vision for this transformation, not just for Flames, but across the entire food and beverage offering?

Chef Rudi: We want to move beyond hotel food towards experiences with real purpose. At Flames, the focus will centre around fire cooking, local ingredients, and local farmers; mixed with a little heritage. We’ll also focus on smaller parties and events, elevating the luxury experience with bespoke events in the Cellar Door. In the new Lobby, we’ll offer all-day dining options with a focus on fresh salads and lighter meal options. And of course, the Grand Ballroom gives us the opportunity to curate an elevated dining experience for large groups, whether buffet or set menus.

Glamour: How do you balance the hotel’s global luxury standards with your respect for South African and broader African ingredients?

Chef Rudi: Luxury is not about imported ingredients. For me, it embraces transparency and respect towards the locally sourced ingredients we use, and how we make them shine. Ingredients with a story. Ultimately, it’s about creating an honest experience.

Glamour: Flames has already earned accolades like Best Restaurant at the South Africa Restaurant Awards and the Luxe People's Choice Award. How are you building on that momentum, and what’s changing in the newly reimagined Flames?

Chef Rudi: The team has done amazing things. Ultimately, it’s about taking that snapshot and creating a consistent product with a true identity, allowing our craft, smoke, and fire to do the talking.

Glamour: Chef Avuyile Fumba is leading Flames as Chef de Cuisine. What makes his culinary voice unique, and how do you collaborate in the kitchen?

Chef Rudi: Avuyile has a calm authority in the kitchen. He cooks with intuition, and there’s honesty in the way he builds flavour. We haven’t worked together long, but our collaboration will be built on trust and a shared vision of what we want to achieve.

Glamour: With Executive Pastry Chef Nathan Jacobs now part of the team, what can guests expect from the dessert program at Flames and other outlets? Any signature creations we should look out for?

Chef Rudi: Guests can expect sweet treats with creative flair, high-quality ingredients, refined techniques, and classic–meets–unique flavour combinations across all outlets. "Unpretentious" is a word often used in creating our desserts. Look out for the classic Mille Feuille and a South African favourite, Malva Pudding. I believe he has a few surprises hidden away as well.

Glamour: The opening of the new 400-seat Grand Ballroom is a major milestone. How are you approaching the banquet and events menus to match the scale and sophistication of this new space?

Chef Rudi: As much as it's about catering for large groups, it comes down to systems and creative planning. We’re creating menus that can serve big parties without compromise. We want to serve food that’s crafted for both the individual and the group — not just catered. Guests must taste and enjoy food that feels personal, not like mass catering.

Glamour: Can we expect signature tasting menus or culinary showcases to be held in the ballroom or other hotel spaces?

Chef Rudi: Definitely! Ultimately, the Grand Ballroom will become a stage for collaborations. It needs to be a space for experiences beyond the traditional hotel event.

Glamour: You’ve spoken about the incredible produce and flavours of this region. Are there any local ingredients or traditional dishes that you’re especially excited to spotlight in new ways?

Chef Rudi: At this stage, the focus is on sourcing ingredients that will drive the menu and honour tradition.

Glamour: How do you ensure that authenticity is maintained while pushing the boundaries of what South African cuisine can be on a luxury platform?

Chef Rudi: It’s important to be real. The food must appeal to both local and international travellers, and it cannot be forced. We’re not creating dishes for the sake of it. It must be a natural evolution in taste and creativity. We want to look at traditions and elevate them, incorporating traditional cooking methods with modern techniques. There are so many forgotten stories and techniques that we’ll bring in — but it will never feel forced.

Glamour: As the Four Seasons Westcliff evolves into a true gastronomic destination, what do you hope diners, both local Jozi residents and international guests, take away from the experience?

Chef Rudi: I believe Johannesburg has been carving its own distinct culinary voice, with amazing chefs working hard to elevate South African food and its heritage. We want to be part of that voice. We want guests to leave with more than just a meal, but a memory carved with a true Jozi experience.

Glamour: What’s next for your team? Are there new dining concepts or collaborations on the horizon that we should look out for?

Chef Rudi: Right now, it’s about building strong foundations. Our success depends on our team and solid systems. We have some ideas brewing; wine tasting menus and small curated events. We want the fire to do the talking.