Experience

FERA Restaurant & Bar

• Spain
• Restaurants
• 1 - 100 Employee

• Private Chef

  • Mar 2023 - Present



Super Yacht Chef

• World Wide

• Head Chef

  • Apr 2014 - Mar 2023

  I am a super yacht chef and private chef on various sized vessels world wide working for elite clientele, providing for all their F&B needs. I am a super yacht chef and private chef on various sized vessels world wide working for elite clientele, providing for all their F&B needs.



El Burro Cape Town

• Green Point Cape Town

• Head Chef

  • May 2012 - Apr 2014

  Head Chef of an authentic Mexican restaurant. Popular busy local restaurant. Was responsible for the overall operations of the the kitchens and managing a staff of 20 at any given time. Also opened up a taqueria, bar and ran a food truck at events around the city for the same group Head Chef of an authentic Mexican restaurant. Popular busy local restaurant. Was responsible for the overall operations of the the kitchens and managing a staff of 20 at any given time. Also opened up a taqueria, bar and ran a food truck at events around the city for the same group



Bohome Group

• Sea Point

• Sous Chef La Boheme Bistro

  • Aug 2011 - Apr 2012

  Responsible for all services, pass management, staff scheduling, ordering, HACCAP, SOP, financial planning alongside the head chef. Responsible for all services, pass management, staff scheduling, ordering, HACCAP, SOP, financial planning alongside the head chef.



Ibo Island Lodge

• Ibo, Cabo Delgado Province, Mozambique

• Executive Head Chef

  • 2010 - 2011

  Ibo Island lodge is a remote five star boutique hotel consisting of 15 rooms. The hotel is situated on a island only accessible by small charter planes or boat. I was hired to train the locally employed staff compliment of 40. My responsibilities were not only that of the F&B department but of the whole lodge. I set up SOP’s in all departments, created menus based on what was locally grown and caught on the island and trained the F&B staff on basic services. Ibo Island lodge is a remote five star boutique hotel consisting of 15 rooms. The hotel is situated on a island only accessible by small charter planes or boat. I was hired to train the locally employed staff compliment of 40. My responsibilities were not only that of the F&B department but of the whole lodge. I set up SOP’s in all departments, created menus based on what was locally grown and caught on the island and trained the F&B staff on basic services.



Taj Cape Town

• South Africa
• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jun 2009 - Jan 2010

  Was part of the opening team of TAJ Cape Town a five star hotel owned by the Tata group. I was the senior CDP on the larder kitchen and at the time was responsible for dish developments, training of junior chefs on the SOP and managing and running the larder kitchen. Was part of the opening team of TAJ Cape Town a five star hotel owned by the Tata group. I was the senior CDP on the larder kitchen and at the time was responsible for dish developments, training of junior chefs on the SOP and managing and running the larder kitchen.



Cape Grace, A Fairmont Managed Hotel

• Hospitality
• 1 - 100 Employee

• Chef De Partie

  • Jan 2008 - Jun 2009

  Started off as trainee during my internship and was offered the role of a CDP straight after completing my internship. I worked in all sections of the hotels kitchen. During my internship I was left to do night shifts alone, running the in room dinning menu as well as doing the mise en place for the breakfast shifts. Started off as trainee during my internship and was offered the role of a CDP straight after completing my internship. I worked in all sections of the hotels kitchen. During my internship I was left to do night shifts alone, running the in room dinning menu as well as doing the mise en place for the breakfast shifts.