▪ 1. I am an experienced culinary professional with a strong background in luxury hospitality, airline catering, restaurants, private household dining and large-scale catering across South Africa, Seychelles, Kuwait and Dubai. I have held senior roles including Head Chef and Sous Chef, leading kitchen teams, maintaining high food safety standards and delivering consistently high-quality food in fast-paced environments. My experience ranges from fine dining and premium First and Business Class lounge operations to wholesome, comforting food, with strengths in team leadership, menu execution, kitchen operations and creating memorable dining experiences.
▪ 2. I would say my style is fresh, flavour-driven and refined, with influences from Mediterranean and French cuisine and a strong appreciation for wholesome, comforting food. My philosophy is to let quality ingredients shine while balancing flavour, presentation and simplicity ( less is more) creating food that feels both elevated and familiar, almost like bringing a taste of home away from home. My specialties include modern bistro-style cooking, premium lounge cuisine, plant-forward dishes, dietary-conscious menus and high\-quality comfort food.
▪ 3. I am available to start immediately and am flexible regarding working days and schedules.
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Open Enquiry Form for Yolanda Stripp-November
