With a career rooted in some of South Africa’s most prestigious kitchens, Tyron’s culinary journey began before graduation, where he gained invaluable experience under the mentorship of some of the country’s top chefs. These formative years laid the foundation for a dynamic career that has seen him grow through the ranks in both fine dining and casual establishments — even amidst the challenges of the Covid-19 era.

 

Tyron’s recent work has seen him take on leadership roles, most notably spearheading the setup

of a Belgian-themed bistro in Plettenberg Bay as Head Chef. This opportunity allowed him to blend

creativity, strategy, and a hands-on approach to developing a full-scale kitchen operation from the

ground up.

 

Over the past few years, Tyron has transitioned into the world of private cheffing — a space where

he continues to evolve, bringing the finesse of high-end restaurant cuisine into intimate, personalized

dining experiences. Working in diverse environments has refined his ability to adapt quickly,

collaborate seamlessly, and create memorable meals that go far beyond expectation.

 

Deeply inspired by South Africa’s rich and diverse food culture, Tyron is passionate about exploring local flavours — from mastering the art of the braai to foraging wild mushrooms and sourcing seasonal, indigenous produce. He believes in cooking that is rooted in place

and guided by intuition. His food is bold, nourishing, and celebratory — a reflection of the land and the stories it holds. For Tyron, food

is not just something to be served, but something to be experienced and shared with great friends and people who really love good food.