Christiaan Campbell

operations. Christiaan held responsibility not only for The Werf Restaurant but also for the Estate’s wider culinary and hospitality experiences, including the deli, farm shop, butchery, picnics, wine tasting, events and retail food offerings. His leadership extended across strategy, sustainability, team development and guest experience— ensuring that each outlet consistently reflected Boschendal’s values of authenticity, excellence and care for the land. Scope of Responsibility and Leadership Christiaan oversaw the creative and operational direction for a highly complex and diverse hospitality portfolio. This included: ● The Werf Restaurant, where he led the team to win the 2018 Eat Out Woolworths Sustainability Award for its regenerative and ethical sourcing practices. ● Retail and Butchery, where he embedded ethical meat sourcing and sustainable packaging while mentoring the team. ● The Deli and Farm Shop, which he positioned as a true expression of estate-grown and locally sourced produce. ● Picnic and Outdoor Dining Experiences, where he elevated rustic charm into curated moments of leisure, rooted in seasonality and estate produce. ● Wine Tasting and Events, where his sensitivity to detail and understanding of luxury played a critical role in shaping high-value guest interactions. Across these business units, Christiaan championed both culinary innovation and business viability, working closely with cross-functional teams to meet commercial goals while maintaining the integrity of Boschendal’s regenerative agriculture philosophy. Christiaan is deeply values-driven. His commitment to sustainable farming, ethical sourcing and meaningful guest experience is not trend-based but part of his core professional DNA. During his time at Boschendal, he cultivated strong working relationships with the farm and winemaking and led a guest experience that was not only delicious but conscious and enduring. Importantly, he also invested heavily in people. Through mentorship, skills development and conscious collaboration, he elevated the capacity and cohesion of the hospitality teams across the estate. It is rare to encounter a hospitality leader who is as thoughtful, grounded and aligned with a long-term vision as Christiaan. His time at Boschendal has left a strong foundation that continues to support the estate’s reputation and guest offering.

Responsibilities & Achievements at Delaire Graff Estate • Executive Culinary & F&B Leadership: Held full executive responsibility across the entire estate for all food and beverage operations under Laurence Graff. Oversaw both signature restaurants — Delaire Graff Restaurant and Indochine — as well as food and beverage offerings throughout the estate, ensuring a seamless, world-class guest experience. • Estate-Wide Guest Experience: Designed and implemented dining concepts that aligned with the estate’s luxury positioning, integrating food, wine, and hospitality into a cohesive guest journey across restaurants, lodges, terraces, and private events. • Farm-to-Table Innovation: Established and managed the estate’s greenhouse and food gardens, cultivating vegetables, herbs, and Asian greens for use across the kitchens, and embedding sustainability into the culinary program. • Sourcing & Sustainability: Championed ethical and sustainable sourcing, with a focus on organic, pasture-reared, free-range, and local produce. Created supplier networks that elevated quality while aligning with global sustainability trends. • Team Leadership & Mentorship: Recruited, trained, and mentored large kitchen teams, ensuring operational excellence and fostering a culture of creativity, discipline, and respect. • International Promotion & Marketing: Represented Delaire Graff Estate internationally through promotional tours, global culinary events, and media features, positioning the estate’s dining as a benchmark for South African luxury hospitality. • Awards & Recognition: Under his leadership, the estate’s restaurants were consistently ranked among South Africa’s Top 20 at the Eat Out Awards, securing recognition as some of the country’s finest dining destinations. • Brand Building: Actively collaborated with estate marketing teams to align culinary offerings with Delaire’s luxury brand image, featuring in local and international press, and building the estate’s reputation as a leading culinary and wine destination in the Cape Winelands.   Google: Chef Christiaan Campbell