Zioux has announced that Mike van Rooyen and Moses Moloi will be the two chefs heading up the pass at Joburg’s urban Zioux opening this November. The team represent some of the finest young chef talent that South Africa has to offer.

“Mike has been with us before – he was an integral part of the Marble journey, and its success and it’s great to welcome him back to the team, and Moses brings incredible local and international experience,” says internationally acclaimed chef and co-owner of Zioux, David Higgs. “To have chefs like Mike and Moses on our team shows how serious we are about the food at Zioux. We’re really excited to bring something beautiful, different and tasty to Joburg’s dining scene this year.”

Zioux, the newest addition to the Marble Group alongside Marble and Saint restaurants, will open in November 2021. Inspired by African Art Nouveau, Zioux is set to be the playground for the adventurous and will push the boundaries of urban luxury. An extravagant selection of Champagne and cocktails will be available as well as a menu consisting of over-the-top, classic retro-revival, nostalgic plates designed for sharing. On certain days of the week, Zioux will also feature elaborate brunches and high teas.

Mike van Rooyen has worked alongside David Higgs for a number of years – first at Rust en Vrede and later at Marble. In addition to award-winning local restaurants, he has gained a high level of international experience during four seasons of working as a private yacht chef and has interned at Michelin star-rated restaurants Frantzén in Stockholm, Oud Sluis in Netherlands and The Ledbury in London.

“I am very grateful for the opportunity to be leading the team at Zioux and to be back with the Marble Group,” says Mike. “I’m excited for the guests to experience the restaurant and playfulness of the food – it’s going to be a real culinary adventure.”

Moses Moloi joins the Zioux team from FYN restaurant (which recently ranked at number 92 on the World’s 50 Best list) where he led the team alongside Ashley Moss. He is a former bursary recipient and top-performing student from the South African Chefs Association (SACA) and has previously worked at Greenhouse Restaurant under chef Peter Tempelhoff, and as a sous chef for Grei Restaurant at The Saxon Hotel with Candice Philip. He has also worked internationally at the Ritz Carlton Naples in Florida with George Fistrovich and Juan Pablo de la Sota.

“I’m thrilled to be a part of his extraordinary group of restaurants, and the beginning of beautiful Zioux. I can’t wait for our guests to experience the diverse food and sophisticated flavours,” says Moses.

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