One of the Cape Winelands’ most loved destinations, Leopard’s Leap, has announced the arrival of two new culinary leaders at its Franschhoek home. A new winemaker and restaurant chef are set to bring fresh creativity and energy to the brand’s globally recognised wine portfolio and popular restaurant experience.
James Ochse Appointed as New Leopard’s Leap Winemaker
James Ochse officially joined Leopard’s Leap as winemaker on 1 March 2026, bringing extensive experience and international perspective to the acclaimed wine brand.
Previously the Senior Winemaker for KWV Red Wines, Ochse has built an impressive career shaped by both local and international expertise. His foundation was formed through studies in Stellenbosch, followed by experience at several leading South African cellars. International harvests in Marlborough, New Zealand, and Napa Valley, California, further broadened his winemaking perspective.
Inspired by the diversity of South Africa’s terroir and the traditions of the country’s wine heritage, Ochse approaches winemaking with a balance of respect for classic techniques and a passion for innovation. At Leopard’s Leap, his focus will be on expressing the quality and character of local vineyards while ensuring the wines continue to resonate with audiences around the world.
Inspired by the diversity of South Africa’s terroir and the traditions of the country’s wine heritage, Ochse approaches winemaking with a balance of respect for classic techniques and a passion for innovation
His vision is simple: wines that people enjoy sharing, whether relaxing with friends or gathering around the table with family.
Chef William Cornelissen Takes the Helm in the Restaurant Kitchen
Alongside the new winemaker, Chef William Cornelissen has joined the Leopard’s Leap team to lead the kitchen at the estate’s well-loved restaurant.
With more than 25 years of culinary experience, both as a chef and consultant, Cornelissen has built a strong reputation across the Winelands and particularly in Franschhoek, widely regarded as South Africa’s culinary capital.
His cooking style draws inspiration from classic French techniques, with a focus on seasonal ingredients, everyday quality, and meticulous attention to detail. These principles are reflected in the restaurant’s newly announced menu.
His cooking style draws inspiration from classic French techniques, with a focus on seasonal ingredients, everyday quality, and meticulous attention to detail.
A Fresh Menu with Familiar Favourites
The updated Leopard’s Leap menu celebrates approachable, flavourful dining. Guests can expect a vibrant selection of light small plates, gourmet burgers, and artisan pizzas, alongside the much-loved Leopard’s Leap braaibroodjie.
The estate’s popular Rotisserie lunches, designed for sharing with family and friends, will now take place exclusively on Saturdays and Sundays. Weekday lunches have been reimagined with a lighter approach, complemented by wine pairing suggestions curated in collaboration with the new winemaker. Read more about lunch at Leopard’s Leap
A Dynamic Future for Leopard’s Leap Food and Wine
Together, the new winemaker and chef represent a dynamic partnership focused on creating memorable food and wine experiences.
The Leopard’s Leap team describes the arrival of Ochse and Cornelissen as an exciting new chapter for the estate, with several collaborative food-and-wine concepts already in development.
Guests and fans of Leopard’s Leap can look forward to innovative dining experiences and continued excellence as this new culinary era unfolds in the heart of Franschhoek.
