Share your talents, background and expertise.Originally from Johannesburg, I learned traditional South African food while cooking as a family. Meals were fabricated from scratch much like I infuse into my restaurant today. Foods were grown or raised on the family farm where it was imperative that food be sustainable. I am now inspired by fresh, seasonal, local produce and meats. Special projects include Culinary Master Series at Strand House, staging under Celebrity Chefs such as Douglas Keane, Suzanne Coin, and Nancy Silverton. I am eager to learn new techniques and diversify my skills and palate.