I am Connor Wolstencroft, and I found my passion and love for food while living in a commune and cooking daily for everyone, and found a deeper happiness and satisfaction than I had before.
Not long after I decided to go to culinary school, I studied for 3 years in Centurion at a campus called CTIA where I got a diploma in both culinary arts and patisserie. I also worked at Lariba lodge on weekends while studying.
Afterwards I managed to secure a job in Cape Town at the One & Only Hotel where I first worked at Nobu. It was there I learnt so much about flavours and techniques, how to work as a team and to always put the guests first.
I then moved to Reubens Restaurant, also at the One & Only hotel. Working my way up to a senior position. We were responsible for multiple cuisine types and menus as we fed the restaurant, 24hr in room dining service, the bar (Vista) as well as banqueting and functions. It was there I refined my skills and learnt how to put dishes together, create menus, run a team and pull off a successful service with a focus on quality, flavour and the finer details.
I was unfortunately laid off during the Covid lockdown but, with a work colleague, we got involved with the business incubation program at Makers Landing and started a food business. We ran it together for 3 years before I decided to step away from it to explore food and flavours again, to learn more and also to be creative and grow as a chef. I realized I was missing the process of cooking and serving and the joy that brought me. Working in Cape Town City Centre and beyond.
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