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A culinary talent known for her dedication to mastering the culinary arts. Graduating with honors from The International Hotel School, she gained valuable experience through internships at esteemed establishments like The Oyster Box Hotel and Beverly Hills Umhlanga. Mentored by industry experts and renowned chefs, Shanice developed a culinary philosophy centered on creativity, precision, and ingredient respect. With roles at respected venues such as Mount Nelson Hotel and Hazendal Wine Estate, she continues to impress as a Senior Sous Chef at Grub and Vine Restaurant, showcasing her innovative approach and commitment to culinary excellence.
An all rounder chef and love most cuisine, but specifically French Patisserie and French fine dinning
The Good Food Wine Show 2013 – Shadowed with Chef James Martin UK and Chef Benny Masekwameg (MasterChef SA Judge) as Assistant chef.
Manchester City UK Football Club at Beverly Hills Hotel (Umhlanga) – Awarded a medal of Excellency from Manchester City Football Club Chef.
Hazendal Wine Estate – Senior Chef de partie (Deli and Fine Dining Restaurant as well as Pastry Kitchen) for 1 year.
Darren boasts eleven years of culinary expertise gained across various esteemed restaurants in Cape Town. He commenced his culinary journey at 5 Flies Restaurant and Bar, training under Dylan Jacobs, before refining his skills under the guidance of Liam Tomlin at Chefs Warehouse and Canteen. His culinary adventures continued at La Mouette alongside Andre Hill and Henry Vigar, where he further honed his craft. Venturing beyond Cape Town, Darren embarked on a global culinary voyage with Viking Ocean Cruises, navigating the demanding kitchens of seafarers. With a happy and determined personality, Darren’s cooking philosophy revolves around bringing joy to others. His motto, “Whenever I cook, people get happy too,” epitomizes his belief in the transformative power of food to evoke happiness.
My culinary expertise is in all types of cuisine especially Asian and Middle Eastern
5 Flies Restaurant & Bars (July – Sep 2013):
Prepare food for service time, plate up and send out Starters. Help out in Pastry When needed while under Chef Dylan Jacobs.
Cape Town International Convention Centre (Jan – May 2014):
Prepare food in Hot Kitchen for all functions. Serve Buffets for all functions
Mount Nelson Hotel & Spa Nov-Jan (2013):
Run breakfast in Larder/Room Service Section, Prepare food for lunch & dinner service while under Chef Dion.
Mthuthuzeli Mayiya is a dynamic culinary professional known for his dedication and versatility in Cape Town’s culinary scene. Starting as a Commi’s Chef, he mastered kitchen basics before showcasing his mixology skills as a bartender. Progressing through roles like Junior and Senior Chef de Partie, Mthuthuzeli demonstrated exceptional leadership and kitchen management prowess. During the Covid-19 pandemic, he excelled as Sous Chef, ensuring smooth kitchen operations and staff training. As Head Chef, Mthuthuzeli led with creativity and precision, overseeing end-to-end operations. His international experience aboard the Cunard QUEEN VICTORIA showcased his commitment to culinary excellence.
My culinary expertise is Infusion Asian cuisine and Mediterranean & South African infusion.
Senior Chef de Partie at La Parada (Waterfront), Cape Town (2019 – 2020):
Led kitchen management across various sections including Hot Pass, Cold section, Fryers, Grill & Pans, pastry, and Prep kitchen
Sous Chef at Sopra, Cape Town (Jun 2021 – Oct 2021):
Held the position of 2nd in Command to the Head Chef, overseeing daily kitchen operations and administration.
Chef de Partie at Carnival UK – Cunard QUEEN VICTORIA (Jul 2022 – Sep 2022):
Managed and supervised line service in the main galley, ensuring seamless operations and adherence to maritime health and safety standards
Lise, a talented young chef, has found her stride in the esteemed 5-star hotel industry, where she has honed her skills and passion for pastry. With an insatiable curiosity for culinary exploration, Lise is constantly on the lookout for new desserts and techniques to push the boundaries of her craft. Her time in luxury hospitality has also equipped her with the precision required to create desserts that are as visually stunning as they are delicious.
My culinary expertise is in pastries.
Qualified chef who is passionate about reinventing traditional dishes in modern ways. I have a specific slant towards healthy eating and using sustainable ingredients. I was the manager and head waitress of the Duchess of Wisbeach for 3 years, allowing me to expand my ability to cook with a vast knowledge of service. I then finished my diploma at Silwood School of Cookery and moved into the Private Chef world.
My culinary expertise is healthy eating and using sustainable ingredients.