Chef Chevonne Fourie

My path to becoming a professional chef has been shaped by both my education and my lineage — growing up as the 5th generation of chefs, restaurateurs, and hoteliers, a legacy dating back to 1880.

Qualified in both Professional Cookery and Patisserie, I have so much to offer.

Since 2020, I have been running my family’s restaurant as head chef, navigating the challenges of the pandemic with resilience and creativity. In addition, I’ve built a successful pastry business on the side, showcasing my entrepreneurial spirit.

With hands-on experience in both kitchen leadership and business management, I’m now eager to expand my culinary horizons, bringing my passion, drive, and unique perspective to new opportunities worldwide.

I have cultivated a wealth of culinary experience that reflects my unwavering commitment and passion to the art of cooking.

I have honed my skills in high-pressure kitchens, working long hours with a strong work ethic and a focus on excellence. I thrive as both a team player and a leader, consistently demonstrating problem-solving abilities, interpersonal skills, and the drive to take on new challenges.

Known for my neatness, diligence, and keen attention to detail, I am deeply committed to completing every project to the highest standard.

I am an outgoing, ambitious individual with a natural adaptability, eager to expand my culinary horizons.