I often chat to media from all around the world. It's an important part of owning and running a successful restaurant - ensuring people know who you are, and what they can expect. Having cooked for the better part of 30 years, I'm always happy to chat to members of the media about industry topics, my restaurants or projects I am passionate about.
For interviews and press enquiries, please click here:
David Higgs reveals plans for Marble After the announcement in August 2015 that David Higgs was leaving award-winning Five Hundred
Introducing Saxon Boutique Hotel’s Executive Chef: David Higgs The news is out and this confirms it ? multi award-winning Chef,
Interview with Eat Out’s Linda Scarborough “What I admire about David is that he’s excelled in a market that hasn’t
By Chris von Ulmenstein, July 2013 The Macaroon, sorbet, and Panna Cotta dessert, which top Chef David Higgs of Five Hundred
An Interview with David Higgs, by Michael Olivier – June 2013 I have known David Higgs for about 30 years,
An Interview with David Higgs – 2012 David started his career as a chef in 1990 at The Tulbagh, a
My relationship with Acqua Panna and San Pellegrino I frequently get asked why I use Acqua Panna & San Pellegrino
An interview with Malu Lambert in Eat Out, 2010 Hangar-7 at Salzburg Airport in Austria is a private airport hangar owned
One Luxury Gourmet Menu, Please! “Rust en Vrede”, Stellenbosch, South Africa FOR ALMOST 20 YEARS DAVID HIGGS HAS BEEN RESPONSIBLE
