For as long as I can remember there was something been made in the house. My dad would be Making Pickles, Biltong or Jams or my mom doing the catering for the bowling club. This sparked a passion that would later become my career

I started out in the real world going to the Carlton hotel for three year as an in-service chef trainee. This is were I got my basic knowledge cooking and something that I will always have. I truly believe that if you have a great foundation you can build anything and this is what I got.

I then moved to work in the five star hotels in and around Johannesburg working my way up the ranks. Then left to go into cooperate catering where is spent five years doing private dining, food promotions, TV cooking shows and tried my hand at a few competitions. I then went back to hotels were I was executive Sous chef.  I was responsible for overseeing a multiple food out-let operation. I later moved to a corporate hotel as executive chef where our focus was on healthy eating and balanced meals.

In the sixteen years that I have been a professional chef, I have tried to remember one thing. If you don’t have a bit of fun each day in the kitchen while cooking you are not allowing your creativity to develop! Lastly and most importantly for me, try to learn something each day even if it seams trivial it will be important one day.

I have now started a new chapter in my life at Unilever Food Solutions South Africa and  I now get to work with food in a new light and can develop new recipes or revive old ones as well as spend quality time giving back to the industry that has given so much to me.