Kevin started his career at Terroir restaurant in South Africa after which he moved to the Protea Hotel group where he was involved in the team for opening a new restaurant. His love for nature and growing his own produce grew while working at Lions Valley Lodge, followed by a time at Amandier in South Korea where he spend time in the pastry kitchen. Kevin also spend time as restaurant manager at Sante Welness Hotel and Spa in Franschhoek to improve his knowledge of Front of House skills. Kevin spend a numerous of years at Delaire Graff and Equus restaurant in Stellenbosch where he worked his way to sous-chef. When not in the kitchen he can be found on his skateboard or foraging for produce we use at JAN.