My name is Kanya Mpendulo. female private chef of 23 years of age I have studied at the Swiss hotel school of management I’ve got 4 years in the culinary industry
DARREN ANDREW HAYTER
Assists kitchen management in implementing new menu items, including recipe training and proper plate presentation.
Assists kitchen management with the implementation of all Culinary Council recipes including the monitoring on a per voyage basis that recipes and plate presentations are done to standard.
Assists Pinnacle Grill Chef with ‘An Evening at Le Cirque’ including the monitoring on a per voyage basis that recipes and plate presentations are done to standard.
Conducts all cooking demonstrations and culinary
T .Gabuza
Hi I’m chef T. Gabuza (29) I’m from Newcastle KZN , currently based in
Pretoria.
I’m a chef for 6yrs now by profession . I did learn a lot in such small
scale time and share much knowledge in the industry.
I worked with companies like :African Sky hotel Newcastle, Protea hotel
marriot,Sun International , currently Holland America cruise line.
I put my work first , I do every meal with love and long lasting taste.
Gerhard van Staden
Through out my life as a chef I have always wanted to achieve greatness within my chosen field. Over the years I realized that I am a culmination of lots of chefs and my personality and inquisitiveness have allowed me to achieve many great things in South Africa and abroad. So to ask me what my philosophy is or what type of food I cook the best answer I can produce is “I am a work in transit” This doesn’t mean I am not skilled, I really enjoy all types of foods-cultures and styles and will always try to perfect a style that is unique and new. I always research and try learn something new, and rather than be jealous of another chef’s success I celebrate it and will always continue to compete, evolve and champion the Property or Hotel I work for. I try to be humble but will never suffer fools I value criticism and will always use it as motivation to become better at what I do. I am not afraid of failure because failure has taught me so much already
“The balance like everything is getting it right and never giving up”
Quintin Gregory
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
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
Gomolemo Moepeng
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.
Robert Knuckey
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
Lance Williamson
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 .
Mizpah
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
