Visagie - Chef - Sark, Guernsey

Neil Visagie

Sark, Guernsey

Summary

After 10 years in the industry, and working through busy fine ding, exclusive, and banqueting, sections of 6 of SA top ten restaurant and hotels, I am currently in the UK furthering the relentless quest and passion to explore the vast world of food in all areas of the kitchen as well as sharing a grave passion for sourcing and even cultivating where possible, the best ingredients available.

Services

Chef

Summary:

After 10 years experience, having worked in 3 top ten SA restaurants and 3 top ten Hotels and starting and heading the culinary skills development course at HWSA I moved to the UK to further my passion in cooking and teaching.

Work History

Pastry Chef

Stocks Hotel Sark

In this very busy Boutique hotel on the unique island of Sark I have run and managed the pastry kitchen which produces everything from scratch catering for the gourmand restaurant that seats 50 guests, the bistro and Smugglers bar which seats a combined 100 guests and events.

Chef Harold Bresselschmidt

Fine Dining, SA Top

February 2009 - May 2009

CHEF DE PARTIE
* Hot section, Saucier, Poissonier

HEALING WINGS, SA

From July 2009

I chose to stay on to institute the Healing Wings Culinary Skills Development Course.
This is an extra, and therefore, individually paid course. It is a 2 month course after which the Kitchen team members get the opportunity to "run" the kitchen for a day and cook and prepare their own menu from scratch.

This was an instant success and a great benefit to the recovery of the patients due to the strict discipline and obedient work ethic required in the kitchen.
The course grew and the kitchen expanded and we now cater for government officials in meetings, private functions, weddings and birthday celebrations on the campus.

Chef Bruce Robbertson

THE SHOWROOM RESTAURANT

May 2008 - October 2008

-SA top 10-
CHEF DE PARTIE
* Saucier
* Prepared and cooked all the meat and sauces.
*Fast paced modern restaurant with open kitchen.

Chef Peter Templehof

THE CELLARS HOHENORT, Relais and Chateaux

November 2008 - February 2009

Cape Town, South Africa
GREENHOUSE RESTAURANT - Fine Dining. -SA Top 10-
Chef Peter Templehof
CHEF DE PARTIE
* Chef Tournant, including time in pastry.

Celebrity Chef Reuben Riffel

REUBEN'S, Franschhoek

May 2007 - August 2007

-SA Top 10-
PASTRY CHEF
* I was in sole charge of Pastry.
* Drew up menus,
* Prepared and plated them mostly alone in the busy 65 seater cosmopolitan restaurant.
* I ran the Pastry for the Bastille festival and prepared all the Amuse sized finger food desserts.

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

August 2007 - November 2007

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
GARDE MANGER - DEMI CHEF DE PARTIE

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

November 2007 - May 2008

Paarl, South Africa
BOSMAN'S RESTAURANT
PATISSERIE (Pastry) - CHEF DE PARTIE

Private chef for honeymoon couples on the air strip

SINGITA PRIVATE GAME RESERVE

May 2006 - August 2006

5 star, Relais & Chateaux Property adjacent to the Kruger National Park
During the Grande Roche Hotel's annual closure, I worked at Ebony and Boulders Lodges in Singita.
* Prepared and cooked a la carte,
* Private chef for honeymoon couples on the air strip,
* Prepared and cooked various meats such as game, lamb, poultry and veal to order for up to 50 guests on an open fire.
* Cooked 5 star lunch and breakfast for guests in the bush.
* Worked in Pastry - Dessert service and baking bread.

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

August 2006 - May 2007

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
GARDE MANGER
* Demi Chef de Partie

The Grande Roche Hotel

May 2005 - July 2005

closed for three months. See above.

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

July 2005 - May 2006

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
SAUCIER
*I worked under German Sous Chef, Sascha Kemmerer, (who achieved his first
Michelin Star in 2013 as the Executive Head Chef of Kilian Stuba in Austria). We * prepared classical, continental and French cuisine with an Eastern twist.

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

August 2004 - May 2005

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
PATISSERIE (Pastry)
* I worked under German Master Pastry Chef, Bernd Strauss.
* Bosman's pastry made everything from scratch. The Pastry formed part of the Degustation menus as well as the 4 seasonal set menus and the a la carte and Bistro menus.
* Amuse Dessert was served daily.
* Each coffee tray was accompanied by a selection of chocolate truffles, pralines, biscuits, fruit and mousse tartlets. The Pastry was also responsible for the producing and baking of various bread selections served daily.

DEMI CHEF DE RANG

42 on MAIN RESTAURANT

June 2003 - August 2003

GRANDE ROCHE HOTEL

August 2003 - May 2008

South Africa. My employment history is detailed below. The hotel closed for three months each year and those months are also detailed below. During this time I obtained my culinary qualification.

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

August 2003 - October 2003

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
TRAINEE COMMIS DE RANG
* I trained in the fine dining Bosman's Restaurant

Grand Chef

GRANDE ROCHE HOTEL, Relais & Chateaux

November 2003 - May 2004

Paarl, South Africa
BOSMAN'S RESTAURANT - SA Top 10-
TRAINEE: GARDE MANGER COMMIS DE CUISINE
*Bosman's Restaurant had a daily changing 8 and 12 course tasting menu, 4 set seasonal menus and a daily changing a la carte. It also runs a separate Bistro menu at the Bistro Allegro.

May 2004 - July 2004: During the annual three month closure of the hotel, I was responsible for the
May 2005 - July 2005 running of the kitchen and ordering of ingredients for preparation of meals for Management and staff (±25 pax) who stayed on during this time.

Qualifications & Certifications

Preparation and Culinary Arts

City & Guilds

Cape Wine Academy

English First Language Higher

PAARL BOYS' HIGH SCHOOL

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Neil Visagie provides the following services:


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