Chef Hugo Snyman
De Kloof Restaurant, Pretoria
After growing up in Birchleigh Kempton Park and matriculating from Jeugland Hoerskool, in 2002.I began my culinary career at the age of 19, working at Terrior as a griller. From there I moved on to Barnyard Barsarie, as saucier specialising in sauces and hot garnishes. Then did a stint - in the beautiful wine region(Cape Town). Always looking for opportunities to learn and grow in my craft, I relocated to Nelspruit as Executive Chef. Recently I accepted the position as Executive Chef at De Kloof Restaurant, this is now my new home and is excited to bring my experience in sustainable cuisine to the local residents and tourists who will be visiting us in the future.
When did you know you wanted to be a chef?
What was the worst meal you've made and for whom?
What’s your favourite dish?
Breakfast, lunch, snacks or dinner?
What’s your favourite / most hated vegetables?
Sweet or savoury?
What's your favourite music to cook by?
What would be your favourite destination/country for culinary experience?
What is your favourite ingredient to cook with?