City & Guilds Diploma in Culinary Arts.
Certificate in Molecular Gastronomy.
Area of expertise or work experience?
Hot and Cold Kitchen.
How many years have you been in the industry?
Senior Sous Chef at Kreme restaurant (Pretoria).
Who is your favourite chef or inspirational figure?
Michel Roux Jnr.
Favourite dish to make and why?
Oven-glazed pork belly, it's warm and comforting.
What's your best cooking tip?
You can always add salt, but you can’t remove it and fat is flavour.