I started my Chef career in Redding London in 2004 where I lived and worked for a duration of 4 years. I have exceled and advanced my Chef level and career over 16 years period now whereby I have maintained various positions in Restaurants, Hotels and Banqueting industry. My skill set is diverse and includes front & back of house, purchasing, cost control, staff relations. I also owned my own business whereby (Qzine catering) specialized in canteen & catering.
Barney Jiri studied at Africa’s leading hotel school, “The International Hotel School,” and in 2017 he graduated from one of the leading TV & Radio presenting training schools in the country, getting mentored by the likes of Bonang Matheba, Zizo Tshwete, Candice Modisele, Akhumzi Jezile, Yolanda Mbele and more. He is also the founder of Royal Era Events, which is a catering company and Events Company and currently doing his Bachelors of Arts in strategic communications in corporate communications student at the University of Johannesburg. His interests fall on cooking, restaurant reviewing, travelling, media and fashion
The name is Gomolemo Moepeng A child born in 1986 into the star of Leo “August” born and bred in Soweto, my roots started from Meadowlands and the love of cooking given to me by an angel, my grandmother, that led me to undertake the world of cooking. I’m a friendly and loving person and all my positive energy and love of food and people can be felt through my cooking. WHAT KEEPS ME MOVING, is the almighty GOD up above, the love of family, a loving partner and most handsome son’s. Fatherhood drives me and the will to always trying my best to becoming a wise and powerful chef, a successful chef, and the best in this industry. Living a legacy that will and shall be filled by the next up and coming chef to be.
Area residential: Johannesburg/ Soweto
Meadowlands.
Over 35 years of multi-faceted professional cooking, throughout the full spectrum of the hospitality industry, from award winning fine dining to mass kitchen production. Exceptional organizational and management skills coupled with a passionate and innovative food background and strong business skills.
AREAS OF EXPERTISE
An in-depth knowledge of European cuisines and International cuisines.
An achiever. A results driven manager.
Will manage and complete any task through to the end.
Quality driven in terms of professionalism, food techniques and hygiene.
Tight cost controls and a successful overall general business knowledge.
Managing and training difficult work force.
Precise organizer and planner.
Top ten rating nationally for two fine dining operations.
Ability to fit into any situation and tackle any problem.
I am based in Durbanville Capetown
I’ve travelled the world and have experience in multiple cultures and cuisines.
Italian, French, African, American, South African, Nigerian, Thai.
Im also very creative and good with Desserts , pastry & bread making.
I am based in Johannesburg north and can travel to other areas per arrangement .
My name is Mizpah, known to many as Chefonduty, Mizpah came to cooking later in her career. She first worked as an Accountant at her family’s business immediately after completing her education. She honed her culinary skills after she got inspiration and encouragement to pursue her dreams from a close friend who at that time was a Chef at a leading institute. Mizpah developed a knack for cooking well-known local dishes with a twist and has gained a reputation of combining acutely seasonal items with quietly elegant technique. Mizpah is also well know with her unique of bringing a unique dining experience right into one’s home instead of one going to a restaurant. Not content with merely stimulating palates, Mizpah aims to stimulate minds as well, by offering some cooking lessons to beginners. When Mizpah is not cooking, or writing her Cookbook, or working on her brand, Mizpah attends food conferences, and other business related events, where she states and stimulates her endless culinary curiosity.
I am based in Pretoria /Johannesburg
My name is Denica Afton Williams
My dream developed in my moms kitchen by the smells of different spices, colours and most of loads of tasting as this was the start of many adventures. It took me a while to settle in my passion as before I was a beauty therapist onboard carnival cruise liners(I no big jump) I travelled the world but food always attracted me. Onboard carnival cruise liners I always loved eating at the steak house id spend hours just watching the kitchen longing to be apart of the magic. Upon my return home I told my mom I want to follow my passion in Becoming thee chef. And she supported me.
I enrolled at Capsicum culinary studio graduating in early 2017 with a international diploma in culinary arts and a diploma in patisserie. During my two years I met wonderful chefs and paired up with good people gaining unique skills that I forever treassure.
I then hit the world by storm by free lancing with a well known celebrate chef Claire Allen, we did dinners for families, demos for big companies such as Hisense ambassadors, we done video shooting for b-well oils. Pure bliss of a journey. I kept searching for my zing but kept pushing and always hungry to learn more.
In late 2017 I joined one of cape towns biggest food manufacturing companies where I was exposed to the world of food product development. We developed products for stores such as fitchef, pick n pay,checkers, vida e, spar.
I learnt alot on my journey. And it equiped me better on food science part of food.
I then signed up to become a lecturer in 2019, too teach others how to cook. Its been a blessing of a journey. My skills ive gained along the way has moulded me into who I am today, I show love through my dishes and seeing others enjoy my food sets the sky beyond its limits. Getting to cook for clients in the comfort of there own home is a real blessing.
I love what I do creative driven humble and always pushing for more.
Hi My Name is Waseem
Qualification
My career started at The Culinary Academy which is now known as the hurst campus in 2011 when I did an Advanced Food & wine course, including first aid, firefighting and food technology.
Career
I Started at a 5star establishment Called Macaron @ Majeka House and from there I moved on to bistros, contemporary dining, and full-on fine dining including the Number 2 place on Michelin awards at the time and Reuben Riffel.
Me as a Chef
I Have experience in a wide variety of cuisines and styles of food and service, with me growing up with an indian side and a mix of French and african other side of the family my food is quite unique with a fusion of traditional techniques and recipes. “Less is more” is a saying that I describe myself and my food as.
I am based in The Paarl Area and I am willing to cover the whole of western cape .
I am a 25 year old female chef. I studied at Capsicum culinary school in 2014 where I enrolled in a combination program in both the hot kitchen and pastry.
I have had the opportunity to work at restaurants such as DW eleven 13 and opened a few kitchens at Time square casino in Pretoria. Before the current pandemic I was working as a junior sous chef at Alice and Fifth in Sandton.
I am a driven and hardworking chef who always leaves room to learn how to better my craft in every way possible.
In the hospitality industry I honestly believe one needs passion and drive to succeed and push through all odds.
I am based in Wynberg Sandton and can travel to other areas
My journey into the world of hospitality started many years ago as a barman at a small family owned restaurant in Cape Town. The aromas from the kitchen and the excitement of the resident chef ignited my love for food and the cheffing bug took hold.
Realising that the best experience to be gained would be in London, I packed my apron and knife set, embarking on a journey that would see me training and learning some of London’s top restaurants and hotels.
Upon my return to South Africa and spending years working in restaurants, the idea of cooking for clients on a personal level, making the food they love was more appealing and here I am, your next private chef.
I am in Noordhoek in the South Peninsula, but I cover the whole of the Western Cape and beyond if need be.
Regards
Rory Pelton
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