Alex Olivier (left) Emily Moon’s GM and Ruaan van der Merwe Head Chef
My passion for food started at an early age, where growing up my father was and still is an excellent cook and absolute foodie. I started learning to cook a variety of cuisines and was lucky enough to experience new and exciting flavours.
My first kitchen job at the age of 16 was at Bonthyus under Chef Etienne Bonthyus which prompted my decision in 2003 to study to become a chef at Silwood kitchen where I got my diploma in Cordon Bleu.
Whilst working at Singita Sabi Sands I really found my creative side in food as part of a four man chef team creating daily exciting dishes. I have moved through all the areas of hospitality from Food & Beverage Manager, Operations Manager, Group Chef to General Manager. I think being able to work in all these areas has given me great advantage as I now have a full understanding of the hospitality industry.
My first love will always be food and my heart remains in the kitchen. I love inspiring others to share in my passion for food, seeing them lick their plates clean or experience a new dish for the first time. I believe in Team work, preparation and using only the best produce available. The one thing I have certainly learned in this industry is that there is never a dull moment. Its exciting stuff.
Cordon Bleu Chef Alex Olivier will be appearing at Plett on a Platter in September 2015.
