I started of as a trainee waiter and quickly moved on to work in the tasting room doing tastings for both local and international guests. I also assisted in the cellar towards the end of harvest season and in the warehouse. At Jordan my passion and knowledge for wine grew immensely.

Rykaarts is a family owned restaurant that serves fusion fine dining during my employment there. The kitchen is run by a French cuisine trained chef that has worldwide experience as a chef. Working along side him has not only improved my culinary skills but mentally strengthen me and gave me more confidence in the kitchen.

At De Volkskombuis I worked as a student chef and was taught how to work every section of the kitchen; pastry, starters, pizza, veg&fish and grill. I ran the veg and fish section for a month and also ran the pass during quieter services. Volkskombuis is a very busy kitchen that serves more than 150 guest during busy services and I learned how to work under pressure, how to take control and manage a section on my own.