Terrence began his cooking journey by social apprenticeship in his mother’s kitchen, while still at school. Through taking instruction and guidance from her, he developed a passion for food and flavour. This then became the career that he has embarked on by becoming a chef.
Once he qualified as a chef, he worked at many different food establishments across South Africa. Working in 5-star hotels such as the iconic Melrose Arch Hotel and The Hout Bay Manor 5-star Boutique Hotel helped him develop skills and an eye for detail.
When Terrence decided to move away from the hotel industry in search of a different challenge, he joined the restaurant industry and worked very closely with multi award-winning chef Richard Carstens and Michelin Star experienced chef Alexander Mueller where he started cooking more fine-dining cuisine.
He became the Executive Chef at the Marriot Crystal Towers Hotel and later moved to Sante Wellness Retreat and Spa where he set up and directed a very innovative style of dining which he referred to as “progressive nutritional cuisine”. Here he developed cuisine that used no sugar, no dairy and was gluten free.
Terrence then decided to go solo by becoming a private chef, offering his guests in-home dining experiences that are highly personalised by bringing the restaurant experience into their homes.
He is also using his knowledge and skills that he has obtained in healthy cooking to host in-home cooking classes for his guests, as well as cooking demonstrations and personal nutritional guidance.
Terrence operates out of his centralised personal kitchen to create and prepare for cooking demonstration and private cheffing, in the form of in-home fine-dining experiences, as well as corporate events.
