Trained at the Westin Grand in Cape Town, followed by stints at Nobu and Gordon Ramsay’s Maze at One&Only Cape Town. Joined Indochine at Delaire Graff in 2010, where he worked as chef de partie under head chef Jonathan Heath.
In 2018, before taking over the kitchen and launching a much-lauded Asian-inspired menu, he travelled through South East Asia, dining in prestigious establishments such as Saint Pierre, a one Michelin star restaurant in Singapore. The knowledge, skills and experience garnered during this culinary journey are evident in his cooking.
Current Executive chef at Indochine
Restaurants he rates in 2019
For a casual meal Tiger’s Milk
For a special occasion Greenhouse Restaurant
For a guilty pleasure The Golden Dish in Athlone, for mutton salomies (a traditional roti wrap)
For a Winelands experience Tokara Restaurant
For authentic cuisine Thali; Nobu at One&Only Cape Town
Best new restaurant FYN
Best “oldie but goodie” Azure Restaurant at The Twelve Apostles
The best restaurant overall Greenhouse Restaurant