Olwethu Hermanus Official: Instagram | Linktree

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CV / Resume

Portfolio - Google Drive

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From 2020- 2021, I was Chefs assistant to world-renowned Chef Ralph Gottschalk's 'Chefs Table' and Couples Cooking Classes, immersed in global cuisines and teaching through food. I also was part of Food & Wine Pairing for Hill & Dale Wines at Hussar Grill Walmer, mastering flavor balance, acidity & structure.

I apprenticed at prestigious St Francis Links, catering weddings, golf tournaments & luxury lodge events or 100-250 guests, learning volume without compromise and consistency at scale.

Following that, I was appointed as 1 of 2 founding chefs at Road Lodge PE, helping build the kitchen from scratch where none existed before. I helped run all operations: SOP's, stock control, ordering, storage, safety compliance etc.

My journey also includes Berlin Restaurant & Off the Menu Food Emporium under 2x Michelin-star Chef Conrad Gallagher, where I learned world-class standards, speed, flavor discipline and excellence required at Michelin level.

Back-of-House Experience

Culinary Port Folio

I am a professional trained Chef, a graduate of the South African Academy of Culinary Arts (SAACA) with an International Diploma in Culinary Arts (Classical and Professional Cooking and Baking). My journey is rooted discipline, classical technique and a deep respect for ingredients but driven by a curiosity for what is modern, artistic and forward-thinking.

My training at SAACA provided me with a rigorous foundation in classical French methodology, professional kitchen operations, pastry and baking science and menu architecture. Beyond the classical framework, I was Introduced to advanced culinary disciplines that have shaped my creative ideas as a chef. these include Molecular Gastronomy, the art of Sugar Pulling and Sugar Work, Patisserie, Confectionery and Plant-Based-Gastronomy with a focus on Alternative Proteins and meat-free innovation.

Training and Qualification

My career in hospitality started in 2018 front-of-house as waitress. those two years were formative. Working service taught me how a guest experiences a dish ang me a service-first mindset I have carried into the kitchen.
 
My Time at 'Otak-Otak', an Asian fusion restaurant bar, is where I fell in love with Southeast Asian cuisine. Its vibrant and intentional layering of flavors taught me balance, heat, acid and aroma can work in harmony. It is a philosophy I carry and practice in my cooking daily.

At Bonamia Restaurant, my eye for fine ding was sharpened. it taught me the importance of timing, precision and meticulous attention to detail- that a flawless guest experience is choreographed long before the plate reaches the table.

Above all, I learned that warm, inviting energy goes a long way. it is the essence I bring into every client's home.

Front-of-House Experience

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Olwethu Hermanus

Qualified Chef | Private Chef | Freelance Chef | Culinary Creative | Fine Dining | Catering | Hospitality Professional | Oh Savour | Culinary Portfolio

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