ABOUT

I am an Executive Chef from South Africa with more than 15 years of international experience spanning fine dining restaurants, Relais & Châteaux lodges, boutique hotels, and private yachts across Africa and Europe. My passion lies in creating refined yet personal dining experiences that are tailored to each guest. My career began at Reuben’s Franschhoek, one of South Africa’s most celebrated restaurants, before moving into leadership roles as Executive Chef at The Robertson Small Hotel and at Great Plains Conservation’s Relais & Châteaux camps in Botswana. These opportunities allowed me to design bespoke menus, lead and train diverse teams, and craft unforgettable food journeys for guests in some of the world’s most exclusive destinations. In recent years, I expanded my craft to the world of yachting, serving as Sole Chef aboard private superyachts in the Mediterranean. From provisioning to delivering multi-course fine dining experiences, I combined precision, creativity, and discretion while catering to high-profile clientele. Through my company, ME•N•U, I now bring this expertise to Saint-Tropez in the summer and Courchevel in the winter, offering bespoke private chef services for villas, chalets, and luxury events. ME•N•U is about more than food — it is about creating moments where friends and family come together to share exceptional cuisine, enjoy memorable experiences, and feel right at home.