Chef / Pastry Chef
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Qualified culinary professional with a diploma from HTA School of Culinary Art, further specialised in patisserie (FBI) and chocolatier training (Chocolate Academy). Recently gained international experience as a Chocolatier onboard MSC Bellissimo. Also developed entrepreneurial skills through crafting and selling handmade chocolates. Passionate about quality, creativity, and continuous growth in patisserie and chocolate.
Chocolatier at MSC Bellissima - Jean Phillip (2025-01 – Present)
Student Trainee at 54 On Bath (2023-01 – 2023-12)
Student Trainee at Blueberry Hill Hotel (2022-01 – 2022-12)
Student Trainee at Seven Villa Hotel & Spa (2022-01 – 2022-12)
Student Trainee at Marriott Hotel (2021-01 – 2021-12)
Student Trainee at The Maslow Hotel (2021-01 – 2021-12)
Built foundation in basic cookery, knife skills, mise en place discipline, and teamwork.
Student Trainee at Perron (2020-01 – 2020-12)
Rotated through hot, cold, pastry, and banqueting departments, gaining first professional exposure. Adapted quickly to the culture and pace of a professional kitchen, preparing for future success.
Diploma in Professional Cookery in Professional Cookery – HTA School of Culinary Art (2020-01 – 2022-12)
Diploma in Patisserie in Patisserie – FBI (2022-01 – 2023-12)
Certificate in Professional Cookery in Professional Cookery – HTA (2019-01 – 2020-12)
Level 1 in Professional Cookery – City and Guilds (2020-01 – 2020-12)
Level 2 in Professional Cookery – City and Guilds (2022-01 – 2022-12)
Matric – HS Hoerskool Randburg (2014-01 – 2018-12)
