CHEF TALK artisanal sourdough, and even small-business finance. It’ s about giving students both creative and practical tools to make a living doing what they love.
WHAT DISTINGUISHES YOUR SCHOOL FROM CONVENTIONAL CULINARY ACADEMIES?
It’ s hands-on and rooted in real-world experience. Students learn everything from cooking and plating to supplier negotiations and hospitality management. We also focus on mentorship and emotional resilience, qualities every chef needs. And because it’ s in Pennington, it’ s peaceful enough for creativity to breathe.
IN WHAT WAYS DOES THE COMMUNITY INFLUENCE YOUR WORK?
Food has always been a social act. Whether it’ s training local youth, supporting nearby farms, or baking with my kids, it’ s all about connection. The South Coast has given me everything; it feels right to give something back.
WHAT KEEPS YOU GROUNDED?
My children. They remind me why I’ m doing all this. I want them to see that passion and discipline can coexist; that you can be soft and firm at the same time.
WHAT’ S NEXT FOR YOU?
Growth, not just for me, but for those around me. I want the school to expand, the restaurants to continue evolving, and the South Coast to be recognised as a genuine culinary destination. We have everything here: the people, the produce, and the heart. IB
98 INBOUND SA / DECEMBER 2025