My love of flavour and cooking started at an early age. I’ve always enjoyed experimenting with ingredients to create an explosion of taste that makes you want to savour every bite. As a determined young lady, I enrolled at the Cordon Bleu School in London. My training there was instrumental in my success and I am now trained to a 2-rosette standard.
I’ve had a well-seasoned career (no pun intended) and I am honoured to have worked in illustrious venues worldwide. Most notably Belmond Mount Nelson in Cape Town and the Burpham Country House Hotel.