Chief operations officer and head of innovation for Marty’s in the South African market.

I've always loved perfectly spiced tomato cocktails but was unsatisfied with what was available on the market so i decided to make my own brand from scratch. I took on every aspect of the business which first included strategy, brand development, months of recipe development and packaging design etc. My roles then shifted to also include sales, marketing and distribution. By 2020 Marty's was looking to scale internationally.

In 2010 Cure Deli was born when, from local ethically reared pork, we started producing dry cured, cold smoked bacon in the back yard and garage of my parents’ home in Bergvliet, Cape Town.Like all true garagistes, we take great personal pride in all our artisanally made produce and, until I have a farm of my own, we will continue to source meat from small local suppliers who are as passionate as we are.Over time Cure Deli has expanded its offering to include fresh cuts of free range pork, locally farmed lamb, beef, venison and chickens that scratch in the dirt.Our fresh cuts, cured products and gluten and preservative free bangers (individual sausages), burgers, meatballs and boerewors are available weekly, and can be collected from Bacon HQ on Fridays and we deliver every week in and around the Cape Peninsula.