Chef Nicholas Moses

I am an extremely hard working and enthusiastic individual. I hold myself and my work to incredibly high standards, I work strongly within a team and have a sound understanding of my role and responsibilities. I absolutely love what I do, I am passionate about food, wine and the fine dining as a whole. I find myself in a position where I’m looking to take the next step in my career and push myself to grow as a leader and stronger chef as such I will be moving to Europe to start at a Michelin star Resturant and will be in the private sector in the interim period.

In 2020 I graduated from Silwood School of Cookery with a Le Cordon Bleu Grand Diplome, Distinction. During my time at Silwood I had the privilege of completing multiple 2-3 month long internships at the top establishments in South Africa, including; Luke Dale Roberts’ The Test Kitchen, Liam Tomlin and Ivor Jones’ Chefs Warehouse Beau Constantia, Waterkloof under chef Greg Czarnecki, La Colombe under chef James Gaag and Ryan Cole’s Salsify at The Roundhouse. As part of my final year I spent the year working at Salsify at the Round House , earning a Chef de partie position upon graduation. After my time at Salsify I joined the team at Chefs Warehouse Tintswalo Atlantic, under Chef Braam Beyers, as a Chef de partie where I’ve been for the past two years and have grown to Sous Chef. I thoroughly enjoy the creative freedom I have at work not only with the creation of new menu ideas but systems to optimise sustainability for staff, service flow, hygiene practices and financial success. Through all of this I have grown and refined my skills in the food industry. This has put me in a position where I can curate unique and enjoyable experience for guests.