Head chef
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Passionate chef of 8 years with experience in top restaurants, blending creativity and technique to craft memorable dishes. I thrive on bringing people together through food and always push myself to innovate while honoring classic flavors.
Accomplished chef with extensive experience across luxury hotels, Michelin-recognized restaurants, and high-end catering. Worked under Michael Mina (2 Michelin stars) and at Trailblazer Tavern (Michelin Plate), before progressing to leadership roles as Head Chef at Avondale Boutique Hotel, Blue Strawberry Catering, Ballito Hills Estate, and Seasons Gourmet Catering. Skilled in menu development, team leadership, and delivering refined dining experiences tailored to diverse clientele.
city and guilds diploma in hot kitchen
