Being successful in today’s world of gastronomy demands both a high level of culinary skills and an awareness of business insight from industry professionals.

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Chef Shaun Ferreira

Chef Shaun Ferreira

Chef Instructor

Educated at NIC/NSC in food service at Alberton College, Johannesburg and HTA School of Culinary Arts, his passion for cooking started at a very early age, in his home kitchen in Johannesburg, South Africa. His first job in the kitchen was in a 4* hotel, where he started off as a demi-chef. After many years working in South Africa and neighboring countries, in various high rating lodges, hotels, restaurants, private golf courses, he needed a change and challenge, which presented itself as a position for a premium cruise line, where he worked with chefs such as JaquePepin or Gilles Reinhardt, and many acclaimed French chefs. After a few years at sea, he decided to move to Romania, where he currently works in collaboration with a wine bar.