What Is 2941 ? It is the latitude and longitude coordinates of the Mediterranean and Middle East.

Throughout these "fertile crescent" regions you will find the most unique and myriad of flavors in simple prepared street food. Our culinary passion and pursuit for wholesome cuisine resulted in a modern and evolutionary fast casual concept. Samoon bread baked daily on premise and our dishes passionately hand crafted using only natural and wholesome fresh ingredients. Incorporating organic products where possible, working with local farmers and communities to provide you with a lifestyle cuisine. Let’s embark on a culinary journey through these bountiful regions, breaking bread and enjoying honest food!

OUR STORY AND THE CHEF WHO STARTED IT ALL!We believe that every person deserves a meal made from clean and honest ingredients.
Prepared skilfully, packed with flavor, texture and wholesomeness, that is; Fast & Affordable!

    Van Staden was born in Pretoria, South Africa, where his passion for cooking was awakened while assisting his Italian grandmother in the kitchen at age seven. At 14, Van Staden was learning the craft at a local French restaurant while his father thought he was out playing rugby.

Upon high school graduation, Van Staden sold his car to purchase airfare to North America where, in 1990, he landed a job cooking at the South African Embassy while attending L'Academie de Cuisine in suburban Maryland. Van Staden's first professional role as a trained chef was at the historic Occidental Grill & Seafood in Washington, D.C. a popular spot among power brokers within walking distance to the White House. Before long, he became Sous Chef at the Jean-Louis in the Watergate Hotel, the first U.S. restaurant opened by legendary, fearless French chef, the late Jean-Louis Palladin. The revered Palladin became a cherished mentor as well as a profound, lasting inspiration to Van Staden, who later served as Executive Sous Chef under another culinary master, Gray Kunz, at the Washington, D.C. branch of his renowned New York restaurant, Lespinasse. Here, Van Staden continued to refine his classical culinary techniques and exceptional skills.

     In 1996, one of the U.S. Capitol's most influential restaurants, the California-French Citronelle, sought out Van Staden. He was appointed Executive Chef by leading chef and owner, Michel Richard. The distinguished Georgetown venue offered Van Staden the opportunity to incorporate contemporary influences into the restaurant's traditional French cuisine. But Van Staden was eager to take the leap and operate an establishment of his own, and he opened a casual Mediterranean restaurant called Cafe' Ole. He eventually returned to the Watergate Hotel to become Executive Chef, managing a 250 person team and $10 million food and beverage budget.

     After several years, the lure of the culinary explosion electrifying and energizing the Las Vegas strip intrigued Van Staden, and he accepted the role of Executive Chef at the chic London Club in the Aladdin Hotel in 2000. It wasn't long before Andre Rochat, Las Vegas' original celebrity chef, convinced Van Staden to become Chef de Cuisine at Alize at the Top of the Palms, rated one of the top five restaurants in Las Vegas that later earned a Michelin Star.

In 2007, Van Staden's career took another turn, this time to sea, when he joined Celebrity Cruises as Vice President of Culinary Operations. He oversaw the culinary direction of every restaurant in the fleet, and introduced 11 innovative eateries onboard its Solstice Class ships. During his tenure, Van Staden also authored Excite the Senses, a visually stunning hardcover book that takes readers on an exclusive, behind the scenes culinary tour of Celebrity Cruises' award-winning onboard cuisine. The pictorial-rich book features over 250 recipes created by Van Staden and his team as well as the art of mixology and wine, and home entertaining tips

    After his illustrious five year tenure transforming and reimagining Celebrity Cruises' culinary footprint, Van Staden decided it was time to return to dry land, dock in one location, and launch the JVS Culinary Group. Today, the always imaginative, ever evocative, joyously innovative Van Staden and his talented team of experts are excited to offer you the highly anticipated 2941 Street Food.

Chef Jacques

Chef  Jacques Van  Staden – 2941 Conceptual chef   and nominee of the prestigious James Beard  Foundation’s coveted  “Rising Star of the Year “ award. A masterChef , culinary Visionary and Entrepreneur 

Family Started Concept




Breaking Bread Through Genuine Engagement.

We are because of you! 2941, your “culinary ubuntu” striving to make a difference on your culinary journey and lifestyle deserving wholesome choices.


Discover wholesome values in new cultures

We genuinely strive in capturing the virtuous essence of street fair cuisines throughout the Mediterranean and Mid East and providing you honest food, handcrafted by passionate servants.


Nurture your body and mind.

We like to keep things fresh, preservative-free, honest and local (not the recipes!). No freezers allowed or even “fresh-frozen” products! Captivating your taste-buds, feeling enlightened and complete.