Professional Background

He obtained a National Diploma in Hospitality Management in 2010 and has gained extensive professional culinary experience in South Africa and internationally.

His previous roles include Head Chef at Anta Boga Hotel in Bloemfontein, as well as Head Chef and Kitchen Manager at Schoone Oordt Country House, a five-star establishment in Swellendam, Western Cape.

His international experience includes completing a culinary internship programme at The Ritz-Carlton Resorts of Naples in Florida, United States of America. He also worked in Dubai in the United Arab Emirates and in Qatar, where he formed part of the pre-opening team for the five-star City Centre Rotana Hotel.

He is currently appointed as Operational Chef at the CUT Hotel School, where he works with and trains senior students.

Areas of Expertise

• • Menu Planning
• • Menu Costing
• • Food Preparation