In this exclusive interview, Chef Jonathan shares his most memorable career moments, the influence of his grandparents’ kitchen on his professional philosophy, and the challenges of transitioning to a leadership role. My interest in the culinary arts sparked during my childhood. I’d often help my grandparents prepare various dishes and it felt so rewarding to bring happiness to people through food.
Throughout my teenage years, I sought every opportunity to cook and worked part-time jobs as a student. Whether it was serving, preparation, or even getting to cook some of the dishes, I was happy to do it. I had caught the hospitality thrill! I took part in a two-year culinary arts diploma program after high school and during this time, I gained valuable experience through internships at renowned South African establishments such as Sun City and Roots Forum Homini.
My final position in South Africa was a junior sous chef in a well-known Italian restaurant. After some time, I realised that I needed to expand my skill set and gain more knowledge. I found an opportunity to travel internationally and joined an airline as a chef – which gave me discounted tickets and more time off than what is typically offered in the hospitality industry.
I took advantage of these benefits by travelling extensively, enrolling in cooking classes, and participating in working stages in various parts of the world whenever possible. After four years, I joined Tashas Group, where my knowledge and ski.