Growing up in South Africa I discovered my love for cooking from an earlyimg-20160806-wa0004
age so upon completion of my schooling in Johannesburg I traveled to Ireland to work in a hotel . It was here where my cooking career began , under the patient guidance of a Malaysian Head Chef I was taught the basic fundamentals of cooking . I returned home to study at The Christina Martin School of Food & Wine in Durban .Immediately after I joined the 3 Cities group where I was afforded the opportunity of participating in various national culinary competitions and of which I was placed as a national finalist on 2 occasions including narrowly missing out on a placement with the South African Culinary Olympic team in 2005 .

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