About

From Hotel Kitchens to Global High-Seas: The Story Behind the Plate

The Beginning

My culinary journey began at 18. I landed my first role in a professional kitchen in the UK, stepping into the industry without formal qualifications but with an insatiable hunger to learn. Under the mentorship of incredibly talented and experienced chefs in the British hotel scene, I learned that true cooking isn’t just about recipes—it’s about discipline, timing, and respect for the ingredient.

The Global Perspective

Seeking to expand my palate, I moved into the world of luxury yachting. For five years, I traveled extensively, cooking for UHNW families in some of the most beautiful corners of the globe. This era of my career allowed me to explore authentic cuisines at the source—transitioning from refined fusion meals to classic, time-honored recipes using the freshest international ingredients.

I am a firm advocate for seed-oil-free cooking, ensuring that every meal is as vibrant and healthy as it is delicious. By incorporating foraged and indigenous plants into my recipes, I aim to reconnect my guests with the natural beauty and heritage of the South African landscape.

The Craft

To complement my hands-on experience, I have dedicated myself to continuous learning. This includes training at the Stir Crazy Cooking School, one-on-one intensive training with a Japanese Sushi Chef, and specialty courses focused on the precision of pasta making and the nuances of wine pairing.

The Ethos

Today, my food is a reflection of my journey and my values. I have a deep-seated preference for utilizing local, ethically sourced, and organic ingredients.

Whether I am crafting a delicate artisanal chocolate or a multi-course private dinner, my goal is the same: to create a soulful, memorable experience that lingers long after the last bite.