Chef Daniel Hirschberg

I am a culinary trained chef from Capsicum Culinary Studio in Port Elizabeth, where I completed a two-year diploma in cuisine and patisserie. I completed two internships during this time (one at the Radisson Blu and one at Ginger the Restaurant). I then went overseas to join the yachting industry and found my first job within a week in Monaco. I was a sole chef, which meant I was the only chef on board and fully in charge of provisioning, maintenance, and cooking for all crew and guests. I completed the season, got a good reference, and decided that I wanted a new challenge. I then got recruited to the UAE where I worked as a sous chef on board the Admares Floating Villa (the largest floating villa in the world) which was a vessel a part of a fleet owned by the Royal Family of the UAE. I may be young, but I am fully confident in my ability and my skill.