His culinary journey began in 2004, fueled by a deep passion for cooking. During his apprenticeship at Olive Chef School, he quickly distinguished himself through dedication and keen attention to detail, catching the eye of his tutors even before completing his Advanced Diploma in Culinary Arts. In his second year of in-service training, he was selected for a prestigious commission at the 5-star Lone Creek River Lodge in Sabi Town and at Yum Restaurant under the mentorship of Dario de Angeli, where he earned the title of Top Chef of the Year.

In 2006, he was invited to join Olive Chef School as an Assistant Lecturer, and his exceptional performance soon led to a promotion to Sous Chef in 2007, with a focus on General Cooking and Banqueting.

By 2008, he advanced to the role of Head Chef, taking on the responsibility of running the Chef School and overseeing banqueting operations. Committed to continuous growth, he completed a comprehensive Pastry Training Course with Nicholas van der Walt and gained further experience during a stint at The Greenhouse with Peter Templehof. As a multi-talented chef, he excels in Pastry Making, General Gourmet Food Preparation, and possesses exceptional Administrative skills. Always eager to explore and implement innovative combinations, techniques, and flavors, he stays ahead of culinary trends, whether savory or sweet. His creative and unique approach is designed to captivate even the most discerning gourmands, with attention to detail and the use of fresh ingredients at the core of his culinary success. Under the mentorship of Gourmet and Executive Chef Rinette Enslin, and through his experience running kitchen operations for Olive Chef School and Woodlands, he has developed into a formidable presence in the culinary world.