1.    How long have you been cooking?

I have been in the industry for 15 years, I started as a sculler and had to work my way up the ladder which was a lot of hard work and took a lot of dedication and passion for what I do.

2.    What is your qualification?

I only qualified last year through Capsicum Culinary Studios, I have been the Head Chef of Market Restaurant for the last 5 years and I always wanted to go and get my qualification to earn my title as Chef. I have a certificate and a diploma in Food Preparation and Cooking

3.    Describe your style of cooking.

I enjoy doing banquet style of food but I have a very relaxed way of cooking. I don’t often follow recipes, I more just throw it together and figure it out along the way. It’s the way I have learnt and it’s the way I experiment

4.    Do you have a signature dish?

Difficult question to ask a chef, we Love cooking almost everything, I would say that I do have one dish that comes to mind. A dish I created for the restaurant I run. It’s a Prawn and Avocado Pasta with a baby spinach pesto tossed with homemade tagliatelle and finished with freshly grated grana padano.

5.    What is your favourite ingredient?

I would say it would have to be garlic, even if you only use it as a background flavour. It just seems to finish off a dish so well.

6.    Best piece of equipment to use?

My knife, can’t do anything without my knife.

7.    Most memorable time as a chef so far?

I would say all the functions I use to do when working for Bean Bag, we catered    for some high class clients and had a lot of fun organizing the functions.

8.    What would your last meal be?      

I would go back to my roots and have phuthu, mfino and inyama (pap, spinach and chicken stew). Always my favourite and will always be.

9.    If you could cook for one guest – who would it be and why?       

Jamie Oliver, I love his style of food and the way he does things. I would love the opportunity to cook for him, some real South African Zulu food. I also love Italian cuisine and I would love to be able to meet him.

10.  Any chefs you admire and/or look up to?  

Definitely Jamie Oliver, I love his “throw together” style of food. I rarely ever follow a recipe and I enjoy the way he does that to.

11.  Do you have advice for aspiring chefs?   

I would tell them that the most important thing you need is passion. Being a chef is a lot of hard work every single day you are in the kitchen. Without passion you will never survive.

12.  What is your favourite cuisine?    

I love the simplicity of Italian cuisine, I also enjoy getting my hands dirty making pizza or pasta.