Juan Jacques Nel

I'm just a normal guy that loves to put his love on a plate. I'm arty, innovative and have a passion for what I do. I have been 6 years in the culinary industry and still enjoys it every single day. 

I started at a place in montagu in 2014 as a casual doing paperwork, bartending and helping out in the kitchen. 

My next journey was Protea hotels as a trainee till end of 2017 where I learned the basics of the hotel and how it works. 

I left protea hotels to go to four cousins in 2018 for a few months. I worked in the kitchen, bartender and waiter. Where I build up the knowledge I have now. 

In August 2018 I started at Pearl valley golf estate as a demi pastry chef/ cook. Did the baking, working on the pass, and cold section. 

I had to leave pearl Valley  in 2020 due to covid, the same year August I started at nederburg as a commis because that position was the only one available. I build myself up to being in charge of pastry. I started to stand in as a head chef doing the stocktake, ordering of the food and chemicals. Due to reasons as they didn't want to hire me as a permanent staff member I had to leave. 

I started at Rhebokskloof in December 2021 till now. I'm a Chef de partie but mostly doing all the desserts and helping out everywhere. 

I didnt finish my management studies due to person issues.I would like to further it in any way. I studies at CPUT granger bay.