ABOUT ME
I am an enthusiastic and dynamic chef with a relentless dedication to personal and professional growth. Fueled by a strong work ethic, I am committed to constantly refining my grasp of culinary arts and techniques. My love for cooking spans across diverse cuisines, where I actively pursue perfection, rich flavours and consistency. Guided by a deep appreciation for sustainability, nose-to-tail principles, attention to detail and a keen awareness of seasonality, I continuously infuse these values into my culinary approach.
CHEF TRAINING
I have formal training at Sense of Taste Chef School in Cape Town, South Africa and yacht chef training at Super Yacht Culinary Academy. I then went to hone my skills at Groot Phesantekraal Wine Farm in the winelands and at The Pot Luck Club in Cape Town under the LDR Group.
MY PHILOSOPHY
Embracing a culinary philosophy that celebrates simplicity, my approach to food revolves around honouring sustainability and seasonality, all while minimising waste through the principles of nose-to-tail utilisation. Every dish crafted in my kitchen is not only a harmony between flavours and textures but is also a commitment to the environment and responsible culinary practices. At the heart of my creations, is the fundamental belief that food should always be made with love, infusing each bite with a genuine passion for the art of cooking and bringing people together.