South African Chefs Association official website
Charl Gyzen
Oakfield Farms
Charl Gyzen is group Executive Chef of Destiny Cuisine. He has experience lecturing at the University of Johannesburg’s School of Tourism and Hospitality and was previously the Executive Chef at Gham Gourmet, based at the Nedbank Head Office in Sandton.
He studied at the then Wits Technikon, and has taken part in competitions such as the Bocuse d’Or, acting as commis Chef to Bruce Burns, McCain Tribute to Good Taste and Mini-Plated Salon Culinaires
| What is your philosophy on food? | Taste, simplicity, elegance |
| What inspired you to become a chef? |
While working for a catering company while at school, a few of the guests approached me and complimented me on the food - it was motivation |
| Globally, which chef do you admire? | James Martin |
| If you couldn't be a chef, which profession would you take up? | An electrician, or something to do with my hands |
| Other than food, what inspires you? | Diving |
| What was your worst culinary catastrophe? |
We ran out of bread and had to use cornflakes for a chicken schnitzel - |
| What is your fondest memory in the kitchen? | Meeting and having a photo taken with Paul Bocuse and his son while competing in the Bocuse d'Or |
| What do you eat for breakfast? | Any hot porridge or cereal |
| What dish would you cook to seduce someone? | Prawns or lobster |
| What do you never cook? | Pheasant and Rabbit |
| Who is the most famous person you have cooked for? | Thabo Mbeki |
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