Christina Semczyszyn Trailblazer 2020

Chef Christina Semczyszyn was appointed head chef at Tjing Tjing Cape Town in 2014. Since then this hotspot has been winning awards under her watch. She oversees 3 floors of Japanese culinary delights.After studying cooking at Alfresco in East London she spent time cheffing in London UK honing her craft. This chef is truly passionate about using sustainable seafood.

Judi Fourie Trailblazer 2020

Chef  Judi Fourie, has been in the restaurant industry for the last 15 years. After graduating from Silwood School of Cookery she went on a culinary journey of exploration around the world to experience and experiment with flavours before she opened up her long-time dream her own restaurant in Cape Town. At Pilcrow & Cleaver, she takes up the role of executive chef and owner. For Judi it is imperative that the ingredients which end up on the plate at her restaurant are sustainable.

Jess Van Dyk Trailblazer 2020

It all started for Chef Jess Van Dyk when helping her grandmother skim simmering pots of jam in the kitchen. A graduate of the Silwood School of Cookery Jess went on to work at La Colombe and now heads up the kitchen at Protege in Franshhoek. Working with local suppliers is a key for Jess to drive the fresh and seasonal produce which aids her and her team to create culinary magic.

Neill Anthony Trailblazer 2020

Chef Neill Anthony is a Cape Town based. As well as a culinary star on TV he now heads up the kitchens at award winning restaurant, La Mouette. Since training with Gordon Ramsey and Marcus Wareing in the UK, he has stuck to his principles of embracing sustainability in the kitchen. His mantra is seasonal, ethical and local is lekker.

Andrew Atkinson Trailblazer 2020

Chef Andrew Atkinson is a renowned TV chef, presenter and is one of the most experienced 5* hotel chefs in South Africa. Andrew took up the role of Masterchef SA judge for several seasons, when not cooking up a storm on many a TV screen and he has also cooked for an extensive list of international celebrities. Now he is Executive Chef at Shalati, Kruger National Park where green listed fish takes pride of place on his menus.

Jamie Friedberg Trailblazer 2020

Chef Jamie Freidberg is head chef at Between Us, Cape Town. Her twin sister Jess is co owner of this eatery. Chef Jamie is a self taught cook. She has a passion for producing dishes that zing and flavour but in essence are simple. Born in Joburg, she takes sustainability very seriously, this runs right through her restaurant. As she says herself, “Sustainability needs to be at the center of all we do – it is the axis on which we individually and collectively must now pivot. Not incorporating it into our lives, in all aspects, is simply no longer an option. The necessity of the time demands it.”

Kyle Knight Trailblazer 2019

Kyle Knight is chef/owner of The Shop, a Sea Point bistro where he and his wife Gabi put the emphasis on traceability and the sourcing of ingredients. Their menu changes frequently: If it’s fresh and in season on the day then it makes its way onto the menu. They describe their style as “simple, tasty and uncomplicated”, opting for free range, green-listed and sustainable produce with an emphasis on seasonality and provenance.

Gustaaf Boshoff Trailblazer 2019

Gustaaf Boshoff was bitten by the food bug at an early age and his passion drove him to study to become a chef. After graduating from culinary school, he honed his skills in Michelin-starred establishments in Europe. The Green Goose is his homage to showcasing humble dishes but with a fine-dining twist. He opts for sustainability and is very clear with all his suppliers that he wants to source ethical and seasonal ingredients.

Guy Bennett Trailblazer 2019

At the age of seven, the food markets of Paris made a big impact on this young epicurean. Guy works with seasonally sourced ingredients and local suppliers, including farmers who share his food philosophy. He likes to know where the produce comes from and he needs to know that ethical practices were followed in its journey from sea and farm to plate. His own journey has seen him work with classically trained chefs at Buitenverwachting and at Grande Provence in Franschhoek where he was executive chef. He now runs  at Gorgeous George in central Cape Town.

Matt Manning Trailblazer 2019

Matt perfected his trade in London under the likes of Marcus Waring and the one-and-only Gordon Ramsay. On relocating to South Africa he joined the brigade at La Colombe before moving on to become the king of pop-ups on the Cape Town foodie scene. Last December he opened his first fully fledged restaurant called Grub & Vine where tasty sustainable dishes are finely crafted at this stylish bistro on Bree Street. He only uses green-listed fish on his menu.

Nicole Loubser Trailblazer 2019

Namibian-born Nicole Loubser studied at the Institute of Culinary Arts in Stellenbosch. Ambitious and passionate about sustainability she likes to push culinary boundaries and has tripped the light fantastic at La Colombe, The Test Kitchen, and at JAN in Nice. She now heads the kitchen at Gåte Restaurant on Quoin Rock wine farm near Stellenbosch where she is putting all her high-end experience to good use. At a relatively youthful 25, Nicole is set to leave her mark on the culinary scene in South Africa.

Carolize Coetzee Trailblazer 2019

Carolize Coetzee hails from Humansdorp in the Eastern Cape and she takes her inspiration from heirloom recipes from her mother and her grandmother. Her most cherished food memories are rooted in traditional, locally sourced, seasonal ingredients. With her dedication to South African flavours, sustainability frames her cooking. The organic vegetable garden attached to the restaurant puts sustainability and ethical practices at the centre of the kitchen at Tokara.

Ash Heeger Trailblazer 2018

Chef and Owner Ash Heeger was born in Mthatha and raised in Cape Town.  Ash knew she wanted to be a professional chef by the time she was ten years old. No other career was ever an option for her. Ash earned her laurels at the Test Kitchen. She followed this up in London with stints at the Ledbury in Notting Hill and Dinner by Heston Blumenthal. Back in Cape Town she is has just opened her 2nd restaurant called Riverine Rabbit. Sustainability is in the heart and soul of the food which Ash is dishing up.

Xavier Francis Trailblazer 2018

Xavier Francis grew up in the idyllic coastal city of Durban, South Africa – perhaps the origin for his love of seafood. Xavier enjoys creating new dishes, which serve as an expression of his childhood memories. When creating a new dish, he will always start with a core component and builds the dish around that. “I’ll create the dish, then I’ll strip it down. This shows our skill and our care and also means that there is no wastage with produce.” He is acutely aware that the seafood produce which he purchases, cooks and serves makes a difference with regards to sustainability.

Louis van Reenen Trailblazer 2018

Louis believes that there is an important role to play in countering the negative effects in our world especially when it comes to sustainable issues. As Van Reenen says, “Anyone can be trained to do fancy icing on a but what’s far more significant is how we as chefs can educate the public and change attitudes.  We need to make people think more about what they choose to eat and how our food products are sourced. We’ve already lost a huge amount of fish stocks from over-fishing, and eating this wonderful product is fast becoming a luxury.  What will be left for future generations?”

Michael Cooke Trailblazer 2018

Cooke is a breath of fresh air with a humble and down to earth approach when it comes to creating his ingenious and sublime dishes. He’s worked at Heston Blumenthal’s Michelin-starred The Fat Duck, following that up as head chef at La Colombe and the Greenhouse. So, he is no stranger to the starry world of cheffing. But at the root of everything he does is sustainability and respect for his ingredients. He is insistent that green is the only way.

Kayla-Ann Osborn Trailblazer 2018

Kayla-Ann is a talented, dynamic chef who has always had a passion for cooking. “I always wanted to be in the kitchen from a very young age, right from the days I spent cooking with my Gran. I have been obsessed with food ever since. It was never really a choice I made, it was just what was going to happen”.  She is truly passionate about sustainability both personally and in her work in the kitchen. Her love of fresh, seasonal and locally sourced produce has driven her to create dishes that honour the flavours and textures of the ingredients. Her dedication and unique style saw her receive The Rising Star Award in the 2017 Eat Out Awards.

Lucas Carstens Trailblazer 2018

Lucas started out as a commis chef at Aubergine Restaurant. He is now the executive chef at Makaron Restaurant, Majeka House. Home grown excellence, simplicity and honesty are the hall marks of his cooking. Locally sourced, ingredient driven dishes bounce off the menu. Seafood is a strong feature at this restaurant. He is committed to using only sustainable fish. Lucas is still dreaming about the fresh sardines he ate on his recent trip to Lisbon.

Glen Williams Trailblazer 2018

Glen Williams is a born and bred southern suburbs Capetonian. He got his big break at La Colombe at the age 21 when he was made Pastry chef.  This is the move which has set him on a course that has brought him to where he is today. Glen is chef and co-owner at Foxcroft where seasonal perfection is experienced in every bite. It’s no surprise Glen’s passion for the use of sustainable produce shines through. By the way, Foxcroft is Glen’s middle name, not a lot of people know that.

Julie Carter Trailblazer 2017

Growing up in Muizenberg, Julie was surrounded by fish as her father was a commercial fisherman. Julie’s father passed on his love and knowledge of the ocean which lead Julie to starting her own business – she set up a seafood stall at The Biscuit Mill. Her knowledge and concept was well received and to date she is known for having the best fishcakes in the city, made from a selection of SASSI green listed fish. Julie owns the Ocean Jewels which has been running for 12 years now, she also has a eatery in The Woodstock Exchange where you can go to enjoy a delicious seafood meal, or stock up on some fresh, great quality seafood. Julie only cooks and uses Green listed fish.

Giles Edwards Trailblazer 2017

Giles Edwards is the co-owner of La Tete with a focus on nose to tail dining. It was under the training of Fergus Henderson that Giles passion for sustainability was ignited. La Tete radiates his passionate for seasonal produce and sustainable meat and seafood, it is about honouring the entire animal and produce minimizing waste. Giles focuses on educating others on what can be done with unique cuts of meat, empowering his staff to educate consumers on what he is trying to achieve with his dishes. Just taste the fish served everyday in La Tete and in every mouthful it easy to see why in one year his skill is the talk of the town. Due to COVID 19, La Tete has closed its doors.

Philip Alcock Trailblazer 2017

Chef Philip Alcock, is a master when it comes to cooking seafood. He uses only the freshest and best locally sourced seafood available. Philip has been a chef for over 24 years. He gained most of his experience in Europe with internationally renowned chefs such as Raymond Blanc, Marco Pierre White and the Roux brothers. While working in the UK he worked in a string of restaurants with Michelin stars as an Executive chef. Since arriving in Cape Town Philip has moved from one successful venture to the next. He has gained respect and attention in the culinary industry.

Massimo Trailblazer 2017

Massimo is originally from Piemonte, in northern Italy. Massiomo and his wife Tracy run their popular home style Italian restaurant, Massimo in Hout Bay. Massimo is passionate about sustainability. In his cooking he uses locally sourced sustainable produce. He only ever serves green listed fish. In doing this he is following the path he set when they first opened in Hout Bay over 7 years ago. Also his passion and care for his community and bettering the lives of others is known by all those who visit his restaurant.

Graham Neilson Trailbazer 2017

Graham travelled and worked in numerous top establishments in the USA, UK, Bermuda and South America before returning home to Durban with his partner Gina where they would make their mark. It was in 2010 when they took over the 9th Ave Bistro with Graham running the kitchen and Gina in the front of house. Graham made it their goal to create a modern, warm and intimate fine dining experience for their guests. Graham emphasises the importance of high quality seasonal ingredients which are sustainable, striving for perfection with every plate.

John McArdle Trailblazer 2017

John began experimenting with food at a young age, he would arrive home from school hungry and whip up an omelette – simply because he didn’t want to eat a peanut butter and jam sandwich! Over the years John worked his way up in the kitchen, from being a table runner, washing dishes, to chopping parsley; John made an effort to get to the top. In London, John worked under Chef Rhodes and was introduced to the notorious Gordon Ramsey – he often tells the tale of being locked in the freezer for three hours after he split a sauce one too many times. But he got out of that freezer and John is has developed a passion about food and the way that is brings people together, he is currently working at The Big Mouth in Sandton, Johannesburg where he has developed his drive for seafood, selling a lot of sustainable fish.

Constantjn Hahndiek Trailblazer 2016

Born in Cape Town, Constantijn completed a three-­‐year apprenticeship in the south of Devon in the UK – after which he spent a number of years travelling to countries such as France and New Zealand. Now back home in SA, he’s been chef at Hartford for the last year and a half. Throughout his career and even as a young chef, Constantijn has always respected and admired what the SASSI list stands for and uses it as a guideline for his menus.

Leon Coetzee Trailblazer 2016

Executive Chef at the Kurland Hotel, Leon has been rated as one of the top Chefs in the Western Cape. Awards include the CXpress Garden Route Culinary Awards in 2013 and the 2016 American Express Platinum Card Fine Dining Award. His main desire is to provide an excellent dining experience by creating dishes that exude quality and a favourite dish is curried mussels.

Claire Blinkhorn-Street Trailblazer 2016

Claire graduated from Christina Martin School of Food and Wine and initially specialised in pastry -­‐ but has now moved to cover the different sections in the kitchen. She has worked at both Fairmont Zimbali in Ballito and Haute Cabriere for two years. Her favourite fish dish to make is pan seared Franschhoek trout.

Simon Ash Trailblazer 2016

Born in Welkom, Orange Free State, Simon is a self-­‐taught chef and restaurateur. Current owner and chef at Fat Fish, past projects include Brothers Restaurant and Terrace, a partnership he ran with his brother. Now with two Fat Fish restaurants to run, one in Plettenberg Bay and one  in George, Simon lives in the area with his wife and two children.

Andrea Burgener Trailblazer 2016

Andrea has been working in the food industry since the mid-90s when she started moonlighting in a friends’ restaurants and writing about food for various local publications. She opened her first restaurant, Superbonbon, in 1999 with her husband Nicholas and was the chef The Leopard. Andrea’s style of cooking is influenced by the food of Johannesburg’s various communities, from Cantonese and Pakistani to Mozambican and Italian – and she particularly loves to cook with fresh mussels. Andrea now works as a consultant chefs specializing in sustainability.

Carl Van Rooyen Trailblazer 2016

Carl was the Head Chef at the Vineyard Hotel, Cape Town when he received this award. Carl was born in Zimbabwe and started his career as a chef while he was in the South African Navy. His hobbies include running, reading and researching. Carl’s favourite fish to cook with is trout and he believes freshness is key to any cooking.

Jonathan Japha Trailblazer 2015

Jono has more than 20 years of cooking under his belt. He has honed his skills in South Africa, Ireland and the UK. His love of gastropubs has inspired and dedicated him to make honest uncomplicated good food, made with local ingredients. He strives to get the best possible supplies of green listed fish to dish up to his faithful followers.

Greg Coleman Trailblazer 2015

Greg is at the helm of the East Head Cafe. He is completely committed to supporting sustainable Knysna initiatives. Greg is fully engaged in dealing with responsible suppliers and using sustainable food options. He grew up on the Kwazulu Natal South coast doubtless contributing to his love of the ocean. He is fully aware of the issues facing sea stocks around the coast of South Africa. In the kitchen Greg likes to keep it simple, fresh and interesting.

Sias Tabambi Trailblazer 2015

Sias hails from East London in the Eastern Cape. He is head chef at the Harbour House and has been with that group for 11 years. Sias is passionate about preparing and serving green listed fish from the kitchens. During his time in his position he has overseen the drive to become SASSI compliant at this restaurant group.

Michelle Theron Trailblazer 2015

Michelle is personally dedicated to sourcing only sustainable seafood. At this award winning restaurant in the Winelands there is an emphasis on fresh sustainably sourced food and cooking with a local twist. It was while working with the previous chef Chris Erasmus that Michelle honed her
sustainable credentials.

Peter Pankhurst Trailblazer 2015

Peter has been cooking for over 18 years. It was when he worked under George Jardine that he realized he had better get down to the learning of how to be a real cook. Peter has humbly and creatively steered Savoyn Cabbage through to culinary excellence. Savoy Cabbage in Peter’s hands is an establishment which is a dedicated follower of Green listed SASSI fish.

Jocelyn Meyers Adams Trailblazer 2015

Jocelyn was the executive chef at the Table Bay Hotel and is now an independent chef catering special functions and events. Her cooking philosophy is keeping it simple and use great produce. Jocelyn is Canadian and while in Toronto worked with Jamie Kennedy a pioneer in the organic food movement in Toronto. Jocelyn has been a bit of a globetrotter, she has chopped and stirred her way through Australia, London, France, Sardinia but Cape Town is where she has dropped anchor. This has been a 3 year
journey for Jocelyn to become a Trailblazer.

Robert Giljam Trailblazer 2015

Robert Giljam is a graduate of the City & Guilds accredited Capsicum Culinary Studios he is now head chef at Societi Bistro in Gardens, Cape Town. Robert is passionate about sustainability and bringing together a balance of flavours, adding a unique twist to traditional cuisine.Now cooking at the award winning Societi Bistro he has the space to pursue sustainable cooking in the way he wants. The fish which he tries to cook with on a weekly are hake and yellowtail and tuna when available.

Hylton Espey Trailblazer 2015

Hylton trained in wine making and then switched to cheffing. He grew up in St James by the sea outside Cape Town. He is inspired by the sea. His food philosophy is focused completely on sustainable and locally sourced ingredients. There are only green listed fish on his menus. His time cooking in the Rockies left its mark where he got to cook with Alaskan salmon and fresh scallops.

Gregory Czarnecki Trailblazer 2014

Gregory Czarnecki runs an open and transparent kitchen, he has nothing to hide. His menu offers what he calls “fine but not pretentious dining” and he enjoys cooking less popular vegetables, such as beetroot and cabbage. Originally from Burgundy, Gregory spent eighteen years travelling the world and has worked for a three-Michelin Star restaurant with venues in Paris, Belgium, Tunisia, Geneva and Lyon.

Christo Pretorius Trailblazer 2014

Christo Pretorius took over Azure Restaurant in 2013 as executive chef, after working as a sous chef to his predecessor. Since taking over the kitchen, he as supported the local farming community and believes in “keeping ingredients honest and in their purest form.” His cuisine is influenced by international tastes, using fresh produce and sustainable seafood. Christo has won several awards as a young chef on the rise and has worked all over South Africa, the UK and on luxury yachts in Florida.

Ryan Shell Trailblazer 2014

Ryan Shell’s menu revolves around seasonal produce which is sourced locally or grown organically on Haute Cabriere, and the flavours and textures on the plate are specifically designed to complement the wines produced on the farm. Once a lecturer at the prestigious Prue Leith Chef’s Academy, Ryan spent his early years as a chef working under Margot Janse, Mike Bassett, Rudi Liebenberg and Chris Erasmus, and spent some time at the Michelin Star restaurant Longueville Manor on the British Island of Jersey.

Geoffrey Murray Trailblazer 2014

Geoffrey Murray discovered his passion for cooking at the age of five, when he asked for pots and pans for Christmas. He believes strongly in bridging the world’s farming and food production communities, to protect food cultures and the environment. He draws inspiration from chefs like Magnus Nilsson, who promotes the relationship between nature and food, and Carlo Petrini, founder of Slow Food International.

Leigh Trout Trailblazer 2014

Seafood is Chef Leigh Trout’s favourite food to prepare, and he draws inspiration from the versatile sea life found along the Cape coastline. A born and bred Capetonian, Leigh has spent time working in London, first at the exclusive Mossimann’s Dining Club and then at Racine Restaurant, and in the Seychelles. He returned home to head up the kitchen at Mange Tout in the Mont Rochelle Hotel in Franschhoek, before realising his dream of cooking in his own restaurant in 2011. He can now be found at Birds Café on Bree Street.

Christiaan Campbell Trailblazer 2014

Christian Campbell has been heading up the kitchen at Delaire Graaff Estate for the past five years. He has a very holistic and purist approach to food, and takes sustainability very seriously on a personal and professional level. One of his favourite dishes to serve is hake and chips, and that is about as sustainable as you get. He has recently moved to Boschendal Wine Estate.

Frank Dangereux Trailblazer 2014

The Food Barn was created around the idea of bringing fine-dining to the streets. Celebrated chef Franck Dangereux was once the head chef at La Colombe on Constantia Uitsig wine farm, which was voted restaurant of the year six times in the decade he was there, until he bought the old Noordhoek Farmstall on a whim. His food is civilised without being pretentious, and caters to the casual family feel of Noordhoek. All the ingredients are sourced locally, within a maximum of 100km radius of Cape Town.

Vanessa Marx Trailblazer 2013

Vanessa Marx, a graduate of the Institute of Culinary Art, has a particular interest in creating healthy and allergen-free dishes, which brought her high acclaim during her time as Head Chef at Dear Me. Vanessa’s passion lies in creating dishes using sustainable, seasonal and locally produced products and to encourage people to think about what they are eating, how it was produced and where it comes from.

Tanja Kruger Trailblazer 2013

Locally trained at the Institute of Culinary Arts in Stellenbosch, Tanja has made a name for herself competing in international culinary competitions around the world. She has worked at Lanzerac, the Radisson, Five Flies and Hunter’s Country House before taking on the role of executive Chef at Majeka House in 2011. Her French inspired menu is built around seasonal, sustainable ingredients.

Chris Erasmus Trailblazer 2013

Chris Erasmus recently left his position as the head chef at Pierneef a la Motte to pursue his dream of opening his own restaurant. His new venture is called Foliage and he will continue to pursue his passion of sustainable products, which saw him named a SASSI Trailblazer while still with Pierneef. Chris is a big fan of foraging for ingredients. His true passion lies in promoting the local food community to diners and the food industry, and being an integral part of a new food awakening in Africa.

Bertus Basson Trailblazer 2013

Overture has been named in South Africa’s Top Ten restaurants five times under Bertus Basson’s leadership as head chef and owner. He is committed to great food made with fresh, local ingredients and earned his title as a SASSI Trailblazer by serving only sustainable fish on his menu. He believes Cape Town’s growing reputation for excellent restaurants is due to the high quality, diverse produce readily available to chefs.

Rudi Liebenberg Trailblazer 2013

Chef Rudi Liebenberg’s vast career has seen him work in three of South Africa’s largest cities. Today he runs one of the biggest and oldest kitchens in Cape Town, sourcing only the best ingredients for his menu. He will not compromise on quality. He prefers free-range and organic meat products and has made a commitment to serve only sustainable seafood, but his first love is still the humble tomato.

Stefan Marais Trailblazer 2013

Stefan Marais fell in love with simple, peasant food while touring Europe on a tight budget. The menu he has created for Societi Bistro focuses on slow, careful cooking governed by seasonally available ingredients. He is passionate about supporting local producers, which also allows him to offer reasonably-priced dishes to his customers. Being a SASSI Trailblazer is a point of pride for Stefan, who enjoys introducing less popular, sustainable fish species to his menu.

Jackie Cameron Trailblazer 2013

Hartford House was named in South Africa’s top ten restaurants four times during Jackie Cameron’s twelve years as the head of the kitchen, and won numerous awards under her guidance. She has recently left her position in order to open her own culinary school in the KwaZulu Natal Midlands, where she hails from. Her zest and zeal for SASSI is apparent and the sustainable values which earned her status as a SASSI Trailblazer will be taught to aspiring chefs at the Jackie Cameron School of Food and Wine, which opens its doors in 2015.

Henry Vigar Trailblazer 2013

La Mouette is the dream realised of London-trained chef patron Henry Vigar. Henry sources the freshest local produce for his menu, which features, in particular, inventive fish dishes in a modern French cuisine style. His love affair with Cape Town began on a holiday in 2008. The scenery, climate and quality produce available motivated his decision to move to Cape Town in 2010 and open La Mouette.

Bjorn Gudio Trailblazer 2013

As owner and executive chef of The Millhouse, Bjorn is one of South Africa’s youngest head chefs. He has cooked alongside some of the biggest names in food including Peter Templehoff, Jamie Oliver, Gordon Ramsay and Ronnie Bonetti. His French and Italian themed menu is created trying to use ingredients sourced within a 50km radius of the restaurant, making the most of fresh and seasonal local produce.

Kevin Joseph Trailblazer 2013

Kevin Joseph may have been born and raised in Cape Town, but today he is passionate about KwaZulu Natal and the East Coast style of cooking. The Oyster Box serves only local vegetables, beef from the Midlands and sustainable fish caught off the Durban coast. The restaurant has its own oyster licenses and only serves as many oysters as their licenses allow them to collect. Kevin won’t even accept oysters from further down the South African coast.

Marthinus Ferreira Trailblazer 2013

DW Eleven 13 is a family affair. Marthinus Ferreira is the head chef and owner, who began the restaurant with his parents and his sister after returning home from the UK where he worked alongside Heston Blumenthal at The Hinds Head and The Fat Duck. He has recently opened a second restaurant called The Grazing Room, which offers a tapas style menu. The menus at both restaurants change regularly, based on what is fresh and available. He is serious chef and serious about SASSI.

Brad Ball Trailblazer 2013

A celebrated bistro chef, Brad Ball was awarded WWF SASSI Trailblazer status during his successful five years at the helm of the award-winning Bistro Sixteen82. In 2014 he took over Peddlars & Co, where he has once again committed to serving only sustainable seafood choices in each of the four new restaurants he has created under the Peddlars umbrella. He’s personally so committed to being a Trailblazer, he will not even consider cooking with anything that isn’t on the green list.

Zola Nene – WWF Ambassador

Down-to-earth, bubbly, stylish, talented and South Africa’s culinary sweetheart; these are but a few of the many superlatives that describe two-time cookbook author, TV chef and food stylist, Zola Nene. With a personality that packs a lot of flavour and an inescapable passion for food, Nene swapped her B Comm. Law studies for the invigorating smells of the kitchen, forking good times that have lead to a successful culinary career spanning over 10 years. In 2016, she branched out and joined TV judge, Tjaart Walraven, and comedian, Anne Hirsch, and Lentswe Bhengu as co-presenters in the third season of BBC Worldwide Africa’s The Great South African Bake Off, which premiered in October 2017 on BBC Lifestyle (DStv 174). Raising the bar in 2018, Nene joined wedding planner Zavion Kotze, former Miss South Africa Bernelee Daniell and socialite Denise Zimba in a special instalment of M-Net’s Wedding Bashers franchise entitled, Wedding Bashers Specials: With Love. Staying on course in maintaining a simple golden standard, Nene was appointed as the Cape Town restaurant’s editor for the prestigious Eat Out magazine. Nene’s infectious love for cooking bubbled over in her latest venture that sees her whip up hearty meals and share warm laughs with South Africa’s brightest stars in her own cooking show, Celeb Feasts with Zola, on Mzansi Magic (DStv 161).

Claire Allen – WWF-SASSI Ambassador

Claire Allen is a multi-talented food entertainer, entrepreneur, and online content curator who has combined a successful career in marketing with a sincere and insatiable love of food, a passion which was really ignited after she competed in MasterChef South Africa in 2014.The opportunity paved the way for Claire to become a sought-after celebrity chef on the local foodie scene.After the show, she launched her blog Food is Love and began her journey as food entertainer, which has allowed her to collaborate with all sorts of wonderful businesses, events and people, including The Good Food & Wine Show, Expresso, and Bwell Food to name but a few. Claire is passionate about promoting South African cuisine, she spent three months in the UK in 2018, where she hosted Share a Taste of Home, a pop-up restaurant that inspired adventurous British diners and delighted South African expats to enjoy delicious SA classic dishes.  Her vast experience in working with both local and international brands has provided her with a unique understanding of the culinary landscape . Claire loves fish pie as well battered hake and chips even better if enjoyed in the sun by the sea.

Jason Whitehead- WWF-SASSI Ambassador

Jason Whitehead is a Cape Town based chef, culinary & hospitality consultant and award-winning cookbook author who has been in the industry for over 20 years.  Having grown up with a restauranteur mother and father who was a part time nature conservationist, working with sustainable seafood has always been a given.  His favourite seafood is trout, hake and mussels.