Kevin Botha

Kevin Botha has worked in the culinary industry since 2014. Kevin started their career as a Chef and Manager at Up The Creek in 2014, and then moved on to become an Apprentice Chef at JEM Exclusive Catering & Events in 2016. Kevin then worked as an Apprentice Chef at Saxon Hotel, Villas and Spa in 2016, and at Exclusive Books in 2017. In 2017, they also worked as an Apprentice Chef at MARBLE RESTAURANTS SA. In 2019, they worked as a Chef de Partie at Holland America Line and at Cafe Moroc, and then worked as a Sous Chef at The Syrene Boutique Hotel from 2020 to 2022. Currently, they are working as a Head Chef and Sous Chef at Humble Grape.

Kevin Botha obtained a 2 year diploma in food preparation from HTA School of Culinary Art in 2018. Prior to this, they obtained a High School Diploma from Victory House Private School in 2013. In April 2018, they also obtained a World Chefs Certified Chef de Partie from WORLDCHEFS (World Association of Chefs Societies).