Shaune – Cook – Private Chef – Consultant – Food Stylist – Forager

A certified and experienced chef, foodservice professional, duly accredited assessor, internal verifier and trainer. Qualifications include Professional Cookery, Leadership and Management at Higher National Certification Level, Diplomas for Intermediate Food Hygiene, Culinary Arts, Social Media Marketing and various role specific CPD courses.

Recipient of the Peter Dukes Fellowship Award from the Master Chefs of Great Britain in 2025

Inducted as a Fellow of the Master Chefs of Great Britain in 2025.

Inducted as a Fellow of the Institute of Hospitality in 2023.

Full Membership of the Master Chefs of Great Britain since 2016.

Master Craftsman of The Craft Guild of Chefs since 2016.

Longstanding member of Federation of Chefs Scotland since 2003.

Over the years I have been at the helm of several award-winning hospitality businesses in South Africa and in the UK. Including becoming in 1998, the Executive Head Chef of the internationally acclaimed Ellerman House, an ultra-luxury 5-star Relais & Chateaux boutique hotel in Bantry Bay, South Africa.

Leading and mentoring kitchen brigades, responsibility for the cuisine and service, are factors I not only embrace, but excel in. Receiving industry recognition through various nominations, including Scottish Hotel Chef of the Year, Gourmet Plate Award, 2 and 3 Rosette awards.

In 2017, I was elected as a Board Member of The Master Chefs of Great Britain, and I serve our Members as their Membership Secretary. As a non-profit organisation our committee dedicate their time voluntarily, ensuring the smooth running of this prestigious and exemplary institution.

Over the years there have been many highlights, however, standing out prominently were the opportunities to lead the kitchens and cook for the late, remarkable, President Nelson Mandela. Not only once, but on two occasions, including for Archbishop Desmond Tutu. Honourable memories that will last forever.

Having the opportunity to work under a few Michelin Star and Celebrity Chefs, helped my career, opening many doors, to gain not only vital experience, but also in developing a strong understanding of what it takes to consistently cook and perform at the highest culinary levels.

Inspiring others and leading by example is a mantra I live by daily. Putting all the good things I’ve learnt over the years to good use.

It is true that hard work pays off. I was very fortunate to have competed in many culinary competitions, both locally and internationally – resulting in being selected to represent both South Africa and Scotland at the Culinary World Cup in 1998 and the Culinary Olympics in 2016, significant highlights in my career.