
After achieving all that I could locally I embarked on a 6 year culinary Journey to the UK which began in Scotland and ended in London .It was during this period that I can honestly say I earned my culinary stripes and really learnt how to cook in a professional, methodical and organised manner .Working and spending time in 1,2 & 3 Michelin Starred kitchens for chefs including Gary Rhodes, Gordon Ramsay, Alain Ducasse, Richard Corrigan, Nobu
Matsuhisa and Marcus Wearing . Here I cooked with the very best ingredients
money could buy .My thirst for culinary knowledge took up 5 years of no
holidays as on my days off and leave periods I would work in other kitchens
at my own expense or I did Private event work for companies that catered to the Royal family, MP’s, Sporting events including Wimbledon, Film premieres and various celebrities.
After spending 6 years in the UK I came to Cape Town in the Summer of
2013 and spent 1 month in some of the Capes best restaurants where I
again worked at my own expense in order to familiarise myself with local
ingredients and techniques and to educate myself regarding .the local
culinary scene . I then took up a position at arguably one Cape Town’s best
restaurants where I worked for a year.
My style of cooking is…
Modern European with a touch of Asian .I believe in seasonality and try to
make sure that when I cook the flavours that I achieve are balanced and
seasoned accordingly.
I recently worked at…
I have just completed a summer season in New Port Rhode Island
My biggest accomplishment so far is…
Preparing the Main Course at a Regimental Dinner for Her Majesty The Queen of England at St James’s Palace in 2011