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Meet the Team

The South African National Culinary team is made up of seven dedicated chefs with a collective wealth of knowledge and experience who give up their time willingly to represent South Africa in the Culinary Olympics without remuneration.


The Team (Left to Right):

·       Minette Smith, Pastry Chef at HTA School of Culinary Art

·       Trevor Boyd, Executive Chef at Michelangelo Hotel

·       Blake Anderson, Executive Chef at 3SIXTY and Billy G, Montecasino  

·       Dion Vengatass, Sous Chef in the Main Kitchen at Belmond Mount Nelson Hotel

·       Arno Ralph, Chocolatier at Lindt & Sprungli SA

·       Henrico Grobbelaar, Executive Chef at Southern Sun The Cullinan (Team Captain)

·       Kirstin Hellemann, Chef de Partie at  Belmond Mount Nelson Hotel

·       Heinz Brunner, Operations Manager Circle Foods, Hon Life President South African Chefs Association, Hon Life Member World Association of Chefs Societies and past team member (Team Manager)


The Manager:

Heinz Brunner (Operations Manager Circle Foods, Hon Life President South African Chefs Association, Hon Life Member World Association of Chefs Societies and past team member)


The Advisors:

·       Garth Shnier (Executive Chef, Sandton Sun) responsible for competition rules, guidelines and cold kitchen

·       David Higgs (Chef Patron, Marble) responsible for hot kitchen

·       Martin Kobald (Owner, ChefMLK School of Cooking) responsible for international trends and judging

 

 

 

 

 

 

 

 

 

 

 

Chef Garth Shnier, Executive Chef, Sandton Sun (competition rules, guidelines and cold kitchen)

Chef David Higgs, Executive Chef, The Saxon (hot kitchen)

Chef Martin Kobald, Owner, ChefMLK School of Cooking (international trends and judging)