Diploma in Commis Chef and Assessors.
Area of expertise or work experience?
Hot and Cold Kitchen, as well as menu planning and business management.
How many years have you been in the industry?
The Engine Room restaurant in Hotel Izulu and The Lens Café.
Who is your favourite chef or inspirational figure?
Marco Pierre White.
Favourite dish to make and why?
I love tapas, meze platters and cheese boards, because of the combination of different flavours and textures.
What's your best cooking tip?
Taste and season at every stage of cooking.