Luke Dale Roberts to Open Landmark Restaurant at Tswalu

Chef Luke Dale Roberts has announced plans to open a new destination restaurant at Tswalu Kalahari Reserve in late 2026. The project marks one of the most ambitious moves of his career since launching The Test Kitchen in 2010, with Roberts set to focus fully on shaping a globally competitive dining experience in one of Africa’s most remote locations.

The restaurant will form part of Tswalu’s luxury hospitality offering, bringing Roberts’ globally influenced cooking style into a setting defined by landscape, sustainability and a strong sense of place.

“This is the most exciting project I’ve embarked on since the early days of The Test Kitchen,” Roberts says. “I’m placing my full creative energy into building something that can stand on the global stage.”

A Collaborative Culinary Team

Roberts will work closely with longtime collaborator Carla Schulze, Executive Chef of SALON. Schulze will contribute to the creative direction and spend time on site each month developing menus with the team.

The kitchen will be led by Dillan Kannemeyer, currently Head Chef at SALON, who will relocate to Tswalu.

Schulze’s track record strengthens the project. Under her leadership, SALON earned Best New Restaurant in Africa at the World Culinary Awards, Best Restaurant at the 2025 Luxe Restaurant Awards and three stars at the 2026 Eat Out Awards. She was also named Chef of the Year at the 2026 Luxe Restaurant Awards.

A Shift for SALON

The Tswalu opening will reshape Roberts’ Cape Town portfolio. SALON will close in its current format at the end of March 2026, with much of the team moving to the new project.

The space at the Old Biscuit Mill will remain within the group but shift to a private dining and events venue focused on exclusive experiences.

Roberts notes a broader shift in dining habits. While tasting menus remain respected, many diners now prefer flexibility in how and what they eat. This change has influenced the decision to evolve SALON’s format.

A Restaurant Rooted in Place

The new restaurant will focus on sustainability, local ingredients and design elements that reflect the Kalahari environment. Roberts and his team plan to work with South African artisans and producers to shape both the menu and the physical space.

The goal is clear. Build a restaurant that reflects its surroundings while delivering a world-class experience.

A Defining Career Moment

Roberts remains one of Africa’s most influential chefs. After training in Europe and working across Asia, he moved to Cape Town in 2006 and helped elevate La Colombe to global recognition, including a No.12 ranking on The World’s 50 Best Restaurants list in 2010.

He went on to launch a series of defining restaurants, including The Pot Luck Club, The Shortmarket Club and Salsify at the Roundhouse. His work has played a key role in shaping modern South African fine dining.

Looking Ahead

For Roberts, the Tswalu project is about alignment. A shared focus on detail, sustainability and guest experience.

He says the partnership offers a rare opportunity to build something with intent, from ingredients to design to service.

The ambition is direct. Create a restaurant that belongs to its environment and earns a place among the world’s leading dining destinations.

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