Chef Ransley Pietersen is the founding executive chef at The Old Oak, located within the Royal Johannesburg. His culinary approach combines fine dining with accessible, comforting flavours, making his menu both sophisticated and inviting. Before joining The Old Oak, Pietersen trained under top chefs and developed a reputation for his creative style at establishments like Overture by Bertus Basson, Fermier by Adriaan Maree.

His focus on locally inspired, elevated dishes has gained him notable recognition within the industry and the attention of South Africa’s culinary enthusiasts and wine experts.

Pietersen’s menu reflects his deep appreciation for South African ingredients and traditions, often adding personal touches like his family’s chimichurri recipe — a tribute to his grandfather. Known for creating memorable dining experiences, The Old Oak has become a gathering place for esteemed guests such as wine aficionado Dan Nicholl, celebrated winemakers, and other influential personalities in the South African food and wine world​.

At The Old Oak, Pietersen collaborates closely with winemakers, curating extraordinary experiences around food and wine pairings. Each dish is adapted to the complexities of the wine that it is paired with to create a memorable fine-tuned experience as he believes that food and wine are art forms that only last for a short space of time. His unique approach to curating these experiences has given The Old Oak the status of a top dining establishment in Johannesburg that has seen the restaurant feature wines that are only supplied on allocation as well as limited releases.