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you are here: | Top Billing celebrates James Diack’s journey from farm to restaurant

Top Billing celebrates James Diack’s journey from farm to restaurant

Top Billing celebrates Chef James Diack’s journey from farm to restaurant

Top Billing celebrates Chef James Diack’s journey from farm to restaurant

Entrepreneurs will go to the ends of the Earth to make their idea happen. Once they have found their market, to move things forward you need simplicity, efficiency and Standard Bank made that happen for James Diack.

The farm Brightside has been in James’ family for decades. As a city boy he spent weekends here and as a chef he brings the best of the farm to the city, daily. With six hectares of fruit, veg and herbs to draw from and years training as a chef, James has made the most of his heritage, turning it into a thriving business.

COOBS on Top Billing 2 

James is Standard Bank’s definition of homegrown success, starting with his mom who taught him flavour combinations and how to use everything in the garden. Newly revamped Coobs blends a garden theme with New York chic and great food. If simplicity is the ultimate genius in cooking then Standard Bank’s Thomas Malada goes to work each day to achieve that same simplicity in doing business. This is a South African business, spreading the message of ethically sourced food, deliciously and profitably. The kind that Standard Bank aims to keep moving forward.

Watch the insert preview:


Contacts:

Coobs Parkhurst
T : twitter.com/CoobsParkhurst
F : www.facebook.com/CoobsParkhurst

T: +27 11 447 0710
W :  www.coobs.co.za

Address:
4th Ave, Randburg, 2193

Standard Bank
F : www.facebook.com/StandardBankSA
T : @standardbankza
W: www.standardbank.co.za
 
COOBS on Top Billing 3

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