Our Profiles
Led by a team of talented chefs, we celebrate craftsmanship, flavor, and teamwork—turning every meal into an experience worth sharing.
Rinette Enslin
Executive Chef and Owner of Olive Chef School
Rinette Enslin’s passion for food began in childhood, running a small baking business that sparked her culinary journey. After earning her Grande Diploma, she moved to Knysna, where she opened acclaimed 5-star restaurants like Belvedere Manor and Falcon’s View Manor and set up training facilities. Her cooking style was shaped by travels through France’s renowned food regions.
In 1996, Rinette returned to Bloemfontein to open a boutique guest house and The Stables Restaurant, earning multiple accolades for her cuisine. In 2000, she founded Olive Chef School, now a leading culinary institution.
Beyond teaching, Rinette has been a critic for Eat Out Magazine, contributed to Passi, and served on the 2009 Top 100 Restaurants selection board. Travels to Morocco, London, Paris, Greece, Turkey, and Italy further expanded her culinary insight.
She later established Woodlands Function Venue, integrating Olive Chef School in 2008. Currently, Rinette is completing her recipe book, A Journey of a Chef. With over 35 years of experience, she remains a respected figure in South Africa’s culinary world.
Nico Augustyn
Head Chef
His culinary journey began in 2004, marked by passion and precision. During his apprenticeship at Olive Chef School, he stood out early, earning placements at the 5-star Lone Creek River Lodge and Yum Restaurant under Dario de Angeli, where he was named Top Chef of the Year.
He joined Olive Chef School as an Assistant Lecturer in 2006, rising to Sous Chef in 2007 and Head Chef by 2008, managing both training and banqueting. Further honing his skills, he completed a pastry course with Nicholas van der Walt and trained at The Greenhouse with Peter Templehof.
Known for his creativity, technical skill, and flair for innovation, he combines fresh ingredients and bold flavors to craft refined dishes. Mentored by Chef Rinette Enslin, he has become a dynamic and respected force in the culinary world.
Ruanda Chantel Hewetson
Sous Chef and Kitchen Manager
Ruanda’s passion for food began early, inspiring her to pursue formal culinary training at Olive Chef School after matriculating from Oosterland High School in 2008. She earned her Advanced Diploma in Culinary Arts in 2009 and completed her in-service training at Sirocco and Drydock in Knysna.
In 2011, she joined the renowned DW Eleven-13 restaurant in Johannesburg—listed among South Africa’s Top 100 Restaurants—working as Chef de Partie in the starters and vegetable section. Her dedication and professionalism soon led her back to Olive Chef School in 2012, where she took on the role of Kitchen Manager and Chef de Partie.
Known for her precision, strong organizational skills, and commitment to kitchen excellence, Ruanda oversees operations, hygiene, stock control, and assists in culinary training. Passionate and disciplined, she continues to uphold the high standards that define Olive Chef School’s culinary tradition.
Chantel Lubbe
Front of House and Administration
After matriculating in 2001, Chantel earned her BTech degree in Hospitality Management from the Central University of the Free State in 2009. Her career began in Bloemfontein, where she gained 14 years of experience in the hospitality industry—starting as a receptionist, earning a promotion two years later, and later managing an establishment for six years.
In 2023, Chantel joined Olive Chef School, where she applies her extensive experience to Front of House training and daily administration. Her professionalism, organization, and passion for service make her a valued member of the Olive Chef School team.
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Tian Oelofse
Ice Lodge, Alaska -
Chris De Jongh
Head Chef, Australia -
Moses Moloi
Gigi Restaurant, Executive Chef Owner -
Tracy-Jane Ingle
20 Years, Super Yaghts -
Keenan Jafta La Colombe
Head Chef
At Olive Chef School, our team of passionate and experienced professionals forms the heart of our institution. Each member brings a unique blend of expertise, creativity, and dedication—guiding students through every stage of their culinary journey. Together, we strive to uphold the highest standards of excellence, inspiring the next generation of chefs to lead with skill, innovation, and heart.