Olwethu Hermanus

Formally trained Chef with +4 years of experience across fine dining, private dining and event catering. Proven ability to execute world-class cuisine under pressure at high-volume event service, having trained under Michelin starred and internationally acclaimed chefs. Skilled in advanced culinary techniques including fine pastry, chocolate work, molecular gastronomy and charcuterie.

Experienced in delivering high-quality cuisine for intimate dinners, weddings, golf tournaments and corporate events. Known for professionalism, attention to detail, adaptability and exceptional client-focused service, with a strong understanding of both kitchen and front-of-house operations. Passionate about creating memorable dining experiences through thoughtful menu design, flawless execution and warm, professional client engagement.

With over six years' experience in the Hospitality sector, four years hands-on experiences as formally trained culinary professional across fine dining, luxury hospitality, private chef services and high-volume events catering. I have proven track record in delivering high quality cuisine in both intimate and large-scale service environments.

I developed advanced culinary and pastry skills working alongside renowned Chef Ralph Gotschalk and seasoned Chef Erika Grebe, mastering special techniques such as professional confectionery production, sugar and chocolate works, molecular gastronomy and charcuterie. I further gained world-class fine dining exposure under 2-Michelin-star Chef Conrad Gallagher during the reopening of Off the Menu Food Emporium Port Elizabeth, executing high-pressure service while maintaining exceptional quality and precision.

Furthermore, I have founded Oh Savour, my own entity providing bespoke private dining and catering services, collaborating with established private chefs to deliver tailored menus, premium service and flawless execution for clients. This experience has strengthened my expertise in client consultation, menu planning independent quality control, event coordination and personalized culinary delivery.

My earlier career experiences include a demanding internship at St. Francis Links, catering for luxury events, golf tournaments and weddings as well as co-heading a kitchen operation at Road Lodge Port Elizabeth, developing strong leadership, kitchen management and team coordination skills.

Supported by my front-of-house experience as a waitress in fine dining and hospitality environments while I was pursuing my qualification, offered me a comprehensive understanding of guest experience, service flow, service fundamentals and professional hospitality standards.

In 2020 I enrolled at the South African Academy of Culinary Arts where I acquired an International Diploma in Culinary Arts.