Summary of where the Chef’s cuisine is inspired from and how he/she goes about expressing it
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.
List of the Chef's favorite ingredients
How did the Chef learn how to cook and what is his story?
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.
apprentice (Jan 2000 - Dec 2003)
An apprentice position for 3 years working continously going to college each year for 6 weeks Obtaining NVQs
Marriott Hotel Kensington
Executive chef (Jan 2015-Dec 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.
London Edition Hotel Berners TAvern
Sous Chef (Jun 2014-Dec 2015)
A collaboration of Jason Atherton and Edition hotels in Berners Tavern
JW Marriott Grosvenor house Hotel
Sous Chef (Jun 2010-Jun 2014)
Worked in all areas within this period from 280 covers in the restaurant to 1,800 plated dinners
The Round House Restaurant
Senior Sous Chef (May 2008-May 2009)
Modern European style menu, using modern cooking techniques creating a fresh modern look on the plate.
Cellars Hohenort Hotel
Senior Sous Chef (May 2006-May 2007)
Rated as one of South Africa top Hotels, part of Relais Chateau
Chef De Partie (Feb 2003-Jun 2005)
London, United Kingdom
Travel: 61 kms