My career in hospitality started at a young age of 15 years old, where my first job was cleaning tables at a restaurant. From there it progressed, and I have worked in restaurants as a waiter or bartender throughout my high school and College years.
After completing my studies, I was eager to venture overseas, and see what was out there. This took me to England. At first, I struggled to find work, but eventually managed to find a job working on a vegetable farm. Here I have learned the finer details of where our food comes from, and the hard work that goes into a nation being able to eat.
In my second year in the UK, I took a turn in my career focusing on Health and safety. Doing maintenance work all over the UK.
Returning to SA I discovered my love for wine, working in a restaurant in Cape-Town. This is where I laid the foundation and where my wine journey began. Yet again my sense of adventure kicked in and I took an opportunity to go work in America. I have had great adventures and did numerous hospitality work from Miami to South-Dakota.
Upon returning to SA I have continued my hospitality journey working in top restaurants within Cape- Town and Stellenbosch. My love for wine and the industry grew, yet my sense of adventure was still itching.
I took a leap into the unknown and got my maritime certification to be able to go work on Super Yachts. Arriving in Florida I managed to get a job on a sailing yacht. Bottom of the ranks, cleaning bulges. Working my way up, spending time on courses, I eventually became First officer of Tenacious, a 35-meter sailing yacht. The Yachting adventure taught me the highest level of guest satisfaction, and level of detail within every experience. I learned how to sail a ship, which was a huge highlight. My boss at the time had his own private island (Over Yonder Cay) which hosted top celebrities. I was also involved providing hospitality and wine service to these celebs, which was another highlight for me.
After a stint of nearly 4 years in the yachting industry I have decided to return home. Following my love for hospitality, I started at Fancourt, George as a restaurant manager. Where I cemented my feet in the industry. Completing over 3 years I felt the need to continue to my journey in hospitality on another level. This took me to Qatar where I worked at the St Regis. This gave me even more experience within the industry and the finer elements of hospitality.
When I returned to SA I had stints at properties like Babylonstoren and The Grande Roche. It was both very exciting places to work at, specially working alongside Michelin Star Chef Kevin Grobbelaar.
My final adventure abroad took me to the sunny Seychelles. Where I worked on a private island for the Six Senses brand. This was an extraordinary experience, like no other.
All my experiences locally and abroad groomed me to be a perfect fit for Ellerman House. The team is like a family which I love, and the welcome feeling you get when working. I have set high expectations for myself, striving to deliver the best of what Food and Beverage can offer.
In my spare time I love to go on wine tastings and exploring the best of South-African wine. My goal is to visit every wine farm in South-Africa. I also love cooking; I have a mouth-watering butter chicken recipe.
My career long-term goal is to become a mentor for young hoteliers, and perhaps owning my own business within the hospitality industry.
