Get To Know The Chef Behind The Apron

They say every chef has a story, and mine started before I could even reach the stovetop.

Born in Guernsey, one of the Channel Islands under the Bailiwick of the UK, I made my way to South Africa when I was just nine months old—and I’ve called it home ever since.

My love for cooking sparked at an early age, helping (or rather, attempting to help) my mom in the kitchen and eagerly attending “cooking lessons” at my gran’s house.

Though, in hindsight, I was probably more of a distraction than a sous chef.

School? Let’s just say academics weren’t my forte. Sitting still and memorizing facts wasn’t for me, and failing became more of a routine than an exception.

How I made it through matric remains a mystery!

University was never on my radar—I knew I couldn’t sit in a lecture hall without daydreaming and distractions.

Instead, I took a detour into retail. That lasted about a year before boredom set in. Then, I had a realization—cooking had always been my passion. The idea of culinary school both excited and terrified me. Given my less-than-stellar academic track record, I feared the worst. But sometimes, the biggest leaps lead to the best landings.

Culinary school was a turning point. To my absolute surprise, I thrived. I excelled in ways I never thought possible, and for the first time, I truly believed in myself. The fast-paced, high-pressure nature of kitchen life fueled me rather than drained me. While many of my peers struggled with the demands of the industry, I found my rhythm and embraced the adrenaline rush.

Before I graduated, I landed my first chef position. From there, I never looked back. I took every opportunity head-on, growing and refining my skills with every plate I sent out. Eventually, I made a bold move—I left the restaurant world behind to pursue something that had always been close to my heart: the South African bushveld.

Growing up, I visited the Kruger National Park two to three times a year, and it became my sanctuary.

While still a student, I had the chance to work in the Sabi Sands Private Game Reserve, and that experience solidified my dream—I wanted to bring fine dining to the wild. As a Head Chef and Food & Beverage Manager in a luxury lodge, I crafted personalized, immersive dining experiences, blending my love for food with my love for the bush.

Life, as it does, threw a few unexpected twists my way. I took some time off, only to realize that what I missed most wasn’t just cooking—it was the connection. Seeing guests light up with every bite, curating menus tailored to unique tastes, and creating experiences beyond just a meal.

And so, Wild Thyme Private was born. A business where I could combine everything I love—exceptional food, unforgettable experiences, and a personal touch that makes each event truly special.

And with that, I thank you for taking the time to get to know me. I look forward to sharing my passion with you—one dish at a time.