Born and trained in Belgium Philippe also worked in Israel, France and Italy before moving to South Africa in 1982. He is an Executive Chef and Foodservice specialist.
He specializes in customer satisfaction, quality control, new business development and collaborative team leadership. He is dedicated, innovative and a creative executive chef and foodservice specialist with extensive experience in award-winning restaurant environments. Analytical professional skilled in successfully navigating food service operations large and small through periods of accelerated growth. Collaborative communicator continually focused on building relationships within an organization and the customer base to drive new sources of stable revenue.
He collaborated with the late Dr. Gallagher to the three World Chefs Tour Against Hunger and was also the Chairman of the SA Chefs Academy of Chefs for ten years. Nicknamed “Mussels from Brussels”, he says that short of the birth of his two daughters his greatest achievement is being name the WorldChefs Humanitarian of the Year 2020. Having started, with the help of Thava Indian Restaurant in Norwood, to feed the underprivileged as soon as the pandemic hit South Africa and so far over 300 000 people have enjoyed Thava’s delights.
He is now responsible for the kitchens at Oakfield Farm Wedding Venue and makes a point in nurturing the future actors of the hospitality industry by passing on his knowledge and abilities as often as he can.
He’s cooked for Nelson Mandela, U2, Dire Straits and Elvis Costello, but these days you’ll probably find him on a bicycle or up a mountain. We chat with Jeff Schueremans from the Academy of Chefs about his career path, his advice for young chefs and what he’s up to next.
What was your career path?
I worked as waiter and chef from 16 years old to make pocket money, then studied at hotel school, taking evening classes with a group of friends who loved cooking, wine and socialising. I started my own business – first a pub with catering facilities (which is why I needed the Hotel diploma) and as my knowledge (and finances!) grew, I ventured into a fine dining restaurant, gastro pub and wedding venue. Then, when the life of a chef proprietor became too much for my marriage, divorce and travel hunger set in. I decided to go to South Africa and found a job with Holiday Inn, where I met Mr Bill Gallagher and that’s how I got involved in the SA Chefs Association. The last stop on my corporate career was with Southern Sun as group executive chef.
Why did you want to become a chef?
My father owned a brewery and a dance hall, where food and his own beer was the norm. I think that’s where I got hooked on the lifestyle. But, as all chefs say, it was my mother’s cooking and tuition from a young age that made me want to know more, taste more, feel more, explore more.
What have been some of the notable, most memorable moments in your career?
There have been so many, but being able to pass on my skills to a big group of people who are now leaders in the industry is a humbling feeling. I’ve cooked for Nelson Mandela and rock stars at the Rock Werchter VIP, from U2 to Dire Straits, Elvis Costello and Mink DeVille, but I’ll always remember winning the Nestle Golden Hat competition in South Africa, and becoming part of the National Culinary Team that won Olympic gold, silver and bronze medals. Of course, to be a member, director and vice president of the South African Chefs Association is certainly a highlight. Also, I must mention the fact that my daughter Sofie will only eat scrambled eggs when I make them. Now that’s a memorable moment!
When did you join the Academy of Chefs and what has your experience within the AOC been like? You do not join the Academy but are elected by peers and a selection panel. I was elected in 1994 and what a surprise and a honour that was! Academy members are accountable for presenting a positive image throughout the local, regional and national communities at events they attend and or sponsor. The AOC has been instrumental in making sure that the legacy of our beautiful profession is passed on to the new generation of chefs.
What, to you, does being a member of the Academy of Chefs mean?
The AOC is an Honour society, where the members can be called upon to pass on their knowledge. We’ve learned from the best and made the mistakes we all make. There are no wise men, just men who went through the passage of life.
What is your advice to young chefs?
Have patience and accept that it will take a long time to master the skills. Observe, explore, listen to nature, follow the seasons and remember that food is there first for giving sustenance to the body and mind. Give your taste buds the final decision, but remember that the eye sees it first!
I traveled as part of the South African National Culinary team that competed internationally at the culinary world cup in Luxembourg in 2010 and returned home with two Silver Medals & then Later as Captain of the team which represented South Africa in the Dubai culinary championships in November 2013 we returned with a bronze medal; as well as the overall Hygiene award.
My time at the Twelve Apostles Hotel and Spa is obviously where I did most of my “Growing up” by paying my dues and ensuring that I cemented my footing as an Executive Chef in this industry. I was honoured to Represent South Africa in Singapore in 2006 and 2008 which gave me a taste of big scale catering management. I traveled to London 3 times with the Red Carnation and also won the Chef of the year award at the annual Staff Awards in London in 2009.
After a decade at the Twelve Apostles Hotel, I took up the very exciting position of Executive Chef @ the One&Only Resort in Cape Town and besides being in charge of six food outlets in this luxury 5 star resort hotel; I also had the privilege to personally and successfully cook for countless local and international “A” List celebrities and Dignitaries – this really gave me a taste for big numbers in various outlets all at the same time.
2011 saw yet another career landmark for me – the opening of my very own restaurant situated in Long Street, Cape Town, aptly called ‘Roberto’s Signature Restaurant’. After many years of conceptualising my vision and searching for my future restaurant, the doors opened to Roberto’s on the 5th of July 2011.
June 2013 I was approached by One&Only Cape Town – to return to the position of ‘Resort Executive Chef’. There I was happy to be responsible for each and every food outlet within the resort (Reuben’s, Nobu, Isola, Banqueting, In Room Dining, resort events, because, even though I enjoyed every second of running my own restaurant – being the head of a culinary department of that magnitude was a challenge that I was willing to take up again to Bring in Standardised procedures to ensure guest satisfaction while also ensuring the financial success for the Board of Directors and owners of the hotel.
After almost 5 years at the One&Only Cape Town, I felt that I was ready to move on to my next new and exciting challenge, this saw me apply for the position of Executive chef at the Cape Town International Convention Center, and then start working here in March 2017. This has been my biggest challenge to date, and I am enjoying the challenge every day.
With an impressive resume which includes time spent at the world-renowned Mount Nelson Hotel; representing South Africa in the Culinary World Cup; and working as Head Chef in two Clapham, South London restaurants; Wynand returned to South Africa in 2001 and launched Extreem Kwizeen shortly thereafter.
Wynand kindly took time out to chat with us about Extreem Kwizeen and his fast-paced industry.
What was it that first drew you to the hospitality industry?
To earn extra pocket money at school I worked at outside catering companies over weekends and school holidays as a plate scraper and later a waiter. I worked my way up to a function supervisor for events and really liked to see people happy after managing their event for them on the day.
You trained at a number of prestigious restaurants, are there any particular mentors that stand out and if so, why?
There are so many that had a positive influence on my career. Amongst them are Kevin Gibbs, my 1st Head Chef at the Carlton Hotel. Garth Stroebel, the Head Chef at the Mount Nelson, at the time Sous Chefs Campbell Starr, Nick Carter, Alex Docherty, Peter Ahearn, Jane Mulray and Jean Arlar. But it’s not only the big names in high positions, numerous Chef de Parties and fellow trainees that instilled “Work harder, never give up and second best is not good enough” in me over the years. Being on the national team I also gained a world of experience and insight from Chefs like David Higgs, Chris van Wyk and Andre Kropp.
Participating in the Culinary World Cup must have been a remarkable experience, especially for someone so young. What do you remember most about the event?
It was the 1st time going overseas for me and being so young the fear of the unknown played a massive part in the stress leading up to it. The most intimidating moment was at the Opening Ceremony, walking into a room filled with 2400+ chefs all dressed in their chef’s whites. A very humbling experience.
Extreem Kwizeen is 13 years old this year – when you started out, what were the greatest challenges you faced?
Initially the biggest challenge was to get more infrastructure in place to keep up with the demand, so that the same amount of work can be done in less time. It’s not fun having to do Potato Bake 5 times for a thousand people because you only have one oven that can only do 200 portions at a time. Now the infrastructure is sorted and larger volumes are a lot more manageable. The second biggest challenge (but most important) is, was and always will be consistency. If its for 2, 20, 200 or 2000 people – consistency across the board. It doesn’t mean because the numbers go up the quality must go down!!!!
You pride yourself on using only the best quality products and only the freshest ingredients – how far back does your relationship with N1 extend and what would you say is your overall experience in dealing with N1?
I have been dealing with N1 for about 8 years. Overall the working experience is good with them and have not had any major issues. If something is wrong it always gets corrected fast and efficiently. Consistency is something they are very good at!
Extreem Kwizeen has an impressive track record of events covering everything from sports functions and political gatherings to music concerts – are there any specific highlights, any ‘wow, I can’t believe we got to do that’ moments?
There are too many to name them all. We have done some amazing weddings, grand corporate gala dinners and a whole selection of Car & Product Launches. To drop a few names, Rolls Royce Ghost Launch, Aston Martin and Mclaren launches and the Ferrari 458 on the car front. Concerts – VIP Hospitality for – 46664, U2, Lady Gaga, Colplay, Kings of Leon, Justin Bieber, Linkin Park, Neil Diamond and Bruce Springsteen – can’t remember them all! Lunches and Dinners at Tuynhuys for events hosted by the President for visiting foreign heads of state.
And finally, with all that Extreem Kwizeen has already achieved, what are your future plans for continued success?
Future plans include survival in the quiet Cape Town winter months, consistency and continued delivery of value for money products and services that goes beyond the client’s expectations.
Vice Principal 2004 – Present
Accredited Assessor and Moderator Director of SA Chefs Association Trade Tested Chef
Author of Cookery book “A year at Silwood”
Carianne represents the third generation of women to make cooking and Silwood their lives work. Silwood was her childhood playground, but before following in the footsteps of her grandmother, Lesley and mother, Alicia, she completed a degree at UCT. Carianne completed her Silwood grande diplome internship at Ballymaloe Cookery School, Ireland, gaining teaching experience, she return to Silwood as Certificate course Hot Kitchen supervisor and lecturer and Diploma (2nd Year) Lecturer. She developed, launched and managed Silwood’s Part-Time class program. In 2004 she was appointed vice principal. In 1999 she was voted onto and has remained on the committee of South African Chef’s Association. She is an accredited South African Chef’s Association Judge and has judged Various National Cookery competitions such as: Chaine des Rotisseurs Young Chef’s competition and South African Chef’s Association Olympic team competition.
- Eat Out top 20 restaurant judge
- Preliminary judge for Masterchef, Cape Town candidates
- On the CathsSetapanel for developing the Chef Occupational curriculum and Qualification.
- On the NAMB panel for developing the Trade Test for the new QCTO chef qualification
James Khoza is an executive Chef at Tsogo Sun’s Sandton Sun and Sandton Convention Centre, where he has been for the past seven years and the first South African born and trained President of the SA Chefs Association since its inception more than 44 years ago.
He honed his culinary skills under Walter Ulz at Linger Longer restaurant as demi chef de cuisine. He also holds a Diploma in Food & Beverage Management from Technikon Witwatersrand in Braamfontein that he obtained in the 1990s.
He has travelled and worked in places such as France, Guinea, the Democratic Republic of Congo, and Berlin, where he worked in a Michelin-starred restaurant. He then returned to South Africa and joined Tsogo Sun, working in various Southern Sun kitchens.
Marice Dourée is a seasoned international chef, manager, and businessman with over 40 years of experience across diverse roles in the hospitality industry. Known for being reliable, determined, and goal-oriented, he possesses strong leadership, organizational, and problem-solving skills. Fluent in Dutch, French, German, and English, he has built a successful career by balancing practical expertise with a results-driven approach.
From 2001 to 2008, he co-owned and managed various hospitality businesses in Hermanus, including Ocean Basket, Momo Restaurant, and Eden Coffee Shop. His entrepreneurial skills were evident in the successful operation and eventual sale of these establishments. Currently, he co-owns a seaside guesthouse named “Etoile,” demonstrating his continued passion for hospitality and guest services.
Prior to this, between 2000 and 2001, he served as General Manager at Fusion Food, a division of the News Café Group. In this role, he restructured kitchen operations, improved production efficiency, and revamped menus. His expertise in quality management led him to act as a HACCP consultant for KHS, further enhancing his credentials in food safety and operations.
From 1995 to 2000, he was under contract with the Southern Sun Group, where he established an industrial food production unit capable of producing 12 tons of ready-made food daily. He played a key role in implementing advanced vacuum cooking techniques on an industrial scale. As a Quality Manager, he achieved HACCP accreditation in 1997 and contributed to product development for franchise groups.
His experience from 1986 to 1995 included consulting and troubleshooting for hospitality businesses across Europe and the USA. Notable accomplishments include implementing ISO 9002 for air catering with SABENA, managing food production for first and business class travelers, and providing catering for large-scale events. He also co-owned the Panache restaurant in Antwerp and served as a catering manager for the Kinepolis Group in Belgium.
Earlier in his career, from 1983 to 1986, he gained valuable experience as an Executive Chef with Southern Sun in Johannesburg. His entrepreneurial spirit led him to co-own the Corner Café in Johannesburg. Between 1968 and 1983, he managed pubs, restaurants, and hotels in Belgium, co-founded a city festival in Leuven, catered for major rock events, and managed local music artists, showcasing his versatility and passion for hospitality and event management.
His educational background includes an economic degree from College Tervuren, studies in landscape architecture, and professional training from the Hotel and Chef School in Leuven. Additionally, he holds certifications in HACCP and ISO 9000 implementations, specializing in industrial vacuum cooking. With dual South African and Belgian citizenship, he remains in excellent health and pursues interests in music, reading, golf, wine, food, alternative building, and off-grid research.