How did you start your journey?
Fresh and colourful, keeping things simple and natural. Maintaining the good balance and keeping the purity and integrity of each component just as it taste. With a good use of spices and marinades we extract maximum flavour.
Where is your cuisine inspired from?
I began my career in South Africa at Protea hotels which now falls under Marriotts collection. Working in South Africa's top hotels and restaurant. I furthered my career moving to England. Working along side London's top chefs such as Mark Jankel, Jason Atherton and Tom Aitken's. As well as numerous openings and iconic places as Governor's House and the London Edition Berners Tavern. I have great experiences covering a vast number of styles and flavours offering a broad spectrum of flavour to cater for all types of catering requirements.
Executive chef | Marriott Hotel Kensington | 2015 - 2016
200 plus bedroom hotel created a full list of menus from breakfast to dinner. Private dinner menus through to Banquets. While there we achieved 1st in London & 3rd in Europe for conference and banqueting within the company.
Sous Chef | London Edition Hotel Berners TAvern | 2014 - 2015
A collaboration of Jason Atherton and Edition hotels in Berners Tavern
Sous Chef | JW Marriott Grosvenor house Hotel | 2010 - 2014
Worked in all areas within this period from 280 covers in the restaurant to 1,800 plated dinners
Senior Sous Chef | The Round House Restaurant | 2008 - 2009
Modern European style menu, using modern cooking techniques creating a fresh modern look on the plate.
Senior Sous Chef | Cellars Hohenort Hotel | 2006 - 2007
Rated as one of South Africa top Hotels, part of Relais Chateau
Chef De Partie | Toms KItchen | 2003 - 2005
apprentice | Protea Hotels | 2000 - 2003
An apprentice position for 3 years working continously going to college each year for 6 weeks Obtaining NVQs
What is your Cancellation Policy?
Flexible - Full refund up to 2 days prior to event, except Foodie Service fees
What languages do you speak?
How far can you travel?
Foodie Sam | 5.0
Really fantastic. Great guy very original menu not cookie cooker. Nice great present when necessary and discrete. Seamless communucation would use again
Foodie Delray | 3.2
Chef Alistaire was very nice and easy to communicate before the event . The dessert was nice.