With over 12 years of experience in professional kitchens, private chef services and catering, I bring a strong combination of culinary expertise, leadership and a genuine passion for creating memorable dining experiences.

I trained at culinary school in Cape Town, South Africa, where I obtained my City & Guilds qualifications in Culinary Arts, Restaurant Management, Food Safety and Hygiene. Throughout my career, I have worked in Executive Chef, Head Chef, Sous Chef and Private Chef roles, developing a broad range of experience across professional kitchens and private dining.

Most recently, as Executive Chef at Ondili, I managed kitchen teams and staff schedules, conducted regular stock takes, handled purchasing and stock orders, and designed and approved new menus. Since 2020, I have also worked as a Private Chef & Trainer, while continuing to develop my skills across different culinary environments.

My experience extends internationally as well. I spent a year in China training kitchen teams and introducing new techniques and flavours, and in 2021 I consulted on a new restaurant opening, helping to train chefs, waiters and bartenders.

I specialise particularly in Italian cuisine, seafood and beautifully prepared meat dishes, while always adapting my menus to the preferences and needs of each client.

One dish that remains especially meaningful to me is one I created during culinary school: perfectly cooked spinach ravioli, paired with medium-rare beef fillet and a rich red wine sauce. It represents the kind of cooking I love — combining technical precision with beautiful, comforting flavours.

I speak English and Afrikaans and am currently learning German. I am passionate about cooking, enjoy creating new dishes and take pride in delivering professional, personal and high-quality dining experiences.

I look forward to creating something special for your table.