With over 17 years global cooking and hospitality experience, I am classically trained (in London and Seychelles). I successfully started, developed and managed my own restaurant in Cape Town, South Africa for over 7 years - managing a staff brigade of over 30. To broaden my skills during lockdown, I am currently completing an online nutritional course.
My cooking philosophy is less is more. My cooking technique is refined and globally inspired. As a chef, my standards are very high, and I work well under pressure.
Head Chef
Culinary expertise
International Michelin star experience
Restaurant management
Staff management
Mink & Trout - restaurant owner: managed full front of house staff brigade as well as kitchen staff. Developed all dishes from concept to execution, including costings and product sourcing.
Mont Rochelle - Head Chef: Ran the kitchen across all functions to provide culinary services throughout the day. Including staff management, food costings and catering events.
North Island, Seychelles - Executive Sous Chef: Managed 2 kitchens to provide world class culinary experience for high net worth clients
Hiking, trail running, surfing, gardening
