In a prestigious ceremony that spotlights the architects of exceptional hospitality, Jennifer Hugé, co-founder and Service & Beverage Director of Cape Town’s FYN Restaurant, has been crowned the 2026 Woman of the Year by the iconic French alliance of Relais & Châteaux and Champagne Pommery. This award is far more than a personal accolade; it is a validation of a leadership philosophy rooted in mentorship, cultural synthesis, and an unwavering commitment to elevating an entire industry.
The award specifically honors Hugé for what the judges termed “exemplary mentoring.” In the high-pressure world of fine dining, where technical skill is often prioritized, Hugé has built her legacy on cultivating people. Recognized as the “Mother of Service” in South Africa, her mentorship extends beyond her own restaurant’s walls, having trained a significant portion of Cape Town’s top-tier managers and sommeliers. This creates a ripple effect, raising service standards across the city’s culinary landscape.
Her unique value proposition lies in a powerful fusion of her French heritage and her deep adoption of South African identity. A master of mixology and a connoisseur of local vineyards, Hugé crafts beverage programs that are narratives in themselves. Her lists of exclusive wines, cocktails, and sophisticated mocktails are not mere menus but curated experiences that “combine French finesse with South African hospitality.” This represents a nuanced understanding of terroir that goes beyond the grape to encompass the entire spirit of a place.
“This award is not mine alone – I share it with my entire team,” Hugé emphasized in her acceptance. “Their trust, commitment, and heart are the reason our dining room feels the way it does. Every service is a collective achievement, and this recognition belongs to all of us.” This statement encapsulates the core of her leadership: success is a collective, human-centric endeavor.
One of the best in the world
Hugé’s journey is a testament to serendipity and passion. Originally from France with a background in marketing and finance, what was meant to be a temporary stint in South Africa turned into a lifelong vocation. “South Africa ‘caught her,'” as she puts it. Over nearly two decades at the legendary La Colombe, she ascended from a runner to General Manager, a trajectory almost unheard of and one that gave her an intimate, ground-up understanding of every role in a restaurant. In a previous interview, she explained this deep connection: “I fell in love with this country, and it became home… I felt my French roots and passion could be valuable in South Africa’s vibrant hospitality scene.”
Her award-winning work unfolds within FYN, a restaurant that itself defies easy categorization. Co-founded by Hugé, culinary director Ashley Moss, and visionary patron chef Peter Tempelhoff, FYN is a regular feature on the World’s 50 Best Restaurants list (topping it in South Africa in 2022) and a recipient of the Most Sustainable Restaurant Award in 2023.
The restaurant’s genius is its unique culinary dialect: Japanese technique conversing with ancient South African ingredients. Tempelhoff describes being drawn to Japanese cuisine for its “cleanliness” and culture of mutual care and excellence. This philosophy dovetails perfectly with Hugé’s service ethos. The menu is a exploration of local foraging traditions, with ingredients like *sorrel*, *spekboom*, and *waterblommetjies* presented with precise, elegant Japanese styling. “If we can bring some of that [history] and put it on the plate, that’s our vision,” Tempelhoff notes.
Thus, Hugé’s award is a recognition of a perfect synergy. She provides the human, experiential layer that completes FYN’s innovative culinary vision. Her front-of-house leadership—informed by mentorship, cross-cultural fluency, and a profound sense of hospitality—transforms a meal into a memorable narrative. She doesn’t just serve the tasting menu; she guides guests through the story of its ingredients, its place, and its people.
In honoring Jennifer Hugé, Relais & Châteaux and Pommery are spotlighting a critical, often underrepresented pillar of gastronomic excellence: the art of service leadership. It signals that the future of world-class dining is not solely forged in the kitchen, but also in the dining room, through leaders who empower their teams and connect deeply with their locale. Her story is a powerful blueprint for building a progressive, humane, and globally respected hospitality industry.
