Alexander Foods

Alexander Foods began as an extension of how I see food. Honest, natural, and made with purpose. For me, it’s always been about the ingredients first. Finding the best produce, grown with care, sourced from people who respect the land and their craft. I’ve never been interested in shortcuts or mass production, just real food, made properly and from the ground up.

Philosophy

Cooking, for me, is a form of artistry. It’s where creativity meets simplicity, a handful of beautiful, natural ingredients can become something memorable. Alexander Foods is my way of sharing that philosophy: pure, expressive, and deeply human. Food that connects people to nature and to each other.

Curated. Connected. Unbound.

From city skylines to coastal retreats, Alexander Foods brings the fine-dining experience to you wherever you are. Alexander Foods embodies the spirit of a travelling table. Fine dining untethered, where technique meets intuition and every setting becomes a story.

When the plates are cleared, what remains is presence.

At Alexander Foods, each moment is crafted not to last forever, but to be remembered.

Callum Alexander Hewitt

Creator and Founder of Alexander Foods

My Story

I’m a private chef based between Johannesburg and Cape Town, inspired by my family’s deep culinary and Scottish heritage. Cooking has always been part of who I am. My mom, a chef herself and still the best cook I know, sparked my passion for food from a young age. My dad was born and raised in Scotland, and the thistle in my logo is a tribute to him and to the grit, heart, and perseverance he taught me. I lost him when I was 18, but his influence continues to shape everything I do, from the discipline I bring to my work, to the pride I take in my craft. I hold both Culinary and Pastry Diplomas certified by City & Guilds, and have gained experience in some of Johannesburg and Cape Town’s top hotels and restaurants.

The Beginning

After managing a bakery and leading a team of eight, I discovered how much I enjoy both the creative and leadership sides of the kitchen. For the past three years, I’ve worked privately for high-profile clients, creating bespoke dining experiences, private events and special occasions. My cooking philosophy is simple: use the best seasonal ingredients, cook with intention, and create food that brings people together.