A year after our head chef, Jason Jonker, left the Greenhouse family to broaden his experience in Cape Town’s exceptional fine‑dining scene, we’re delighted to welcome him back to Upper Union.
During his time at two of South Africa’s leading restaurants – Dusk and Curate – Jason immersed himself in new techniques, systems, and ways of thinking. As he prepared to return, he reflected on how much he’d missed the creative freedom and the warm, collaborative environment that define our kitchen.
“I’m returning with a renewed appreciation for strong systems, efficiency, and the discipline of using time wisely – lessons sharpened in kitchens where every second counts,” he says.
Jason has already begun sharing these insights with Upper Union’s younger chefs, helping them understand the value of an organised section, a tidy workspace, and the kind of structure that allows creativity to thrive. Just as importantly, he’s committed to nurturing a space where experimentation is encouraged and where every team member feels safe to express themselves and take creative risks.
“I’m excited to be working alongside Jason again,” says executive chef Amori Burger. “It’s great to have him back on the team – bringing ideas to life, pushing boundaries, and creating the best possible experience for our team and our guests.”
And the dish he’s currently most proud of? The butternut and cashew korma with coconut chutney, saffron‑pickled cauliflower, and gunpowder podi.
Reserve a table today and say hello to Chef Jason while you’re here.
