I started my humble journey at Capsicum Culinary Studio that was located near Menlyn, taught by Chef Janus Smith ,while I was there I became one of the top five students in his academy and was selected for culinary boot camp that ran a small pub with 5 students lead by Chef Wesley Cameron at the world renowned Schreiner Karoo Writers Festival in the same year he completed his diploma in culinary arts. During my in-service training at Kevits Kroon Country Lodge, I worked under the leadership of Chef Jonathan Moreno and Chef Shimmy Sello in both the Kingsley and Granita Kitchen as a commis chef. During my time there I work permanently in the Fine Dining Kitchen and while I was there the kitchen received the Diamond Award and Top 10 Fine Dining Kitchen in Pretoria. then after received an opportunity to start up the new restaurant at 26D Bush Boho Hotel working under Chef Ryan Houston and Chef Nicolene Nortjee as a Chef de Partie/ Sous Chef in training. The aim of the hotel restaurant was to give guests an unique dining experience that wasn’t found in any part of the whole world. During my time there we received an accolade of being one of the best dining experience in Gauteng. While working at 26d the Group Executive Chef saw great potential in me and gave me the chance of being the Head Chef at Ash Monate Game Lodge. I catered to international and local clients for weddings, corporate events, social events as well as private dining experiences. The hotel was voted as Best Wedding Venue in the region while he was there and also received Trip Advisor Certificate of Excellence. My skill as a chef have no limits to sushi, pastry and French cusion ,I can do anything.