Diploma in Professional Cookery
Area of expertise or work experience?
Hot and Cold kitchen
How many years have you been in the industry?
Executive Chef of a 5 Star Hotel, Lombardy Boutique Hotel, at 26 years old.
Guiding the hotel towards being voted as one of the best wedding venues in 2011 and top ten dinner venues in Gauteng in 2012.
Consultant chef for South Africa, for the World Water Affairs Summit in Istanbul, Turkey 2008.
Catering for the bands, stage crew, TV crew and sound crew for Mumford & Sons concert in Pretoria in 2016.
Cooking for various celebrities throughout my career.
Who is your favourite chef or inspirational figure?
Marco Pierre White, Thomas Keller and recently Jan Hendrik van der Westhuizen.
Favourite dish to make and why?
I have so many dishes in my repertoire, it is hard to choose. I am constantly trying new things, ideas and my cooking has been evolving over the years that old favourites are being replaced. If I had to choose at the moment; My cocoa rubbed lamb loin with hazelnut beurre noisette. Smoked springbok loin, wilted greens with Amarula ice cream and roasted beetroot. Snoek Panna Cotta with sesame espuma sponge and marinated pineapple. Peach Tart Tatin with vanilla mascarpone, chocolate snow, strawberry gel
What's your best cooking tip?
Season properly and try keep your flavours as simple as possible, don’t over complicate your food or cooking.