I was immersed in hospitality from the age of 13, later decided to pursue it as a career, and studied at the Swiss Hotel School, graduating with distinction in 2004.
I worked in various establishments in Gauteng, finding pastry as my passion and true place within hospitality. Ironically, I also later worked for Lindt and Sprüngli as a Senior Chocolatier at the former Lindt Chocolate Studio in Johannesburg.
I was also selected to be part of the National Culinary Team of SA, where I won 3 silver and 1 bronze medals in international competitions alongside my teammates.
My dream was to work in a Michelin-starred restaurant to challenge myself and gain more skills and understanding, so I moved to London to try to fulfil it. Over 5 years with hard work and dedication, I made my dream a reality and beyond by working alongside some world-renowned chefs and in restaurants such as Hibiscus, Restaurant Gordon Ramsay, Core by Clare Smyth and Petrus. I later headed up the pastry section at the 5-star Lanesborough Hotel and, during my time there, also competed in Bake Off: The Professionals in 2021, where I placed 2nd overall.
Hard to think it’s been 20 years being a pastry chef, but I know I wouldn’t change it for anything else.
