I have been fortunate to have spent my career working in Africa's finest luxury boutique hotels and safari lodges. From the Garden Route, to the Overberg Coast, to Cape Town and then the Greater Kruger, I have experienced the best of African hospitality. Being apart of Xigera and Red Carnation Hotels has given me the opportunity to take my career to new heights.
I come from an ethnically diverse heritage, growing up in a Cape Malay and an Indian home, my culinary influences originate from the heart of daily life, and a family who take cooking very seriously. I studied Accounting after school, but quickly realised it was not my passion. I want to create, entertain and curate experiences for people. For me, entering the food industry felt natural, as I have a deep appreciation for food, not only for sustenance, but for its symbolism and the pure joy it brings. There is no comparable feeling in the world, to a meal you really enjoyed.
My nature and understanding of food and ingredients, allows me to be acclimate to any environment. My aspirations are to curate culinary experiences and provide a level of personalised attention with unsurpassed service.