HEAR FROM REAL CHEFS

our ALUMNI / TESTIMONIALS

Hylton Espey

Chef Patron
Culture Restaurant, Cornwall, UK
ICA Class of 2005
Hylton Espey
My time at the ICA was a vital building block in my career. The difference in work ethic and skills between ourselves and students from other training institutions was evident the moment I stepped into my industry placements. The school is constantly evolving with the times as it keeps up with modern cooking techniques.
2023 Michelin Green Star for Sustainability; 2023 Three AA Hospitality Awards Rosettes

Peter Tempelhoff

Executive Chef
FYN Restaurant; Beyond Restaurant; Ramenhead
ICA Class of 1996
“During my studies at the Institute of Culinary Arts, an ethos of quality and passion for cooking was imbedded in me without realising it. The commitment and pedigree of the trainers & teachers filtered down to the learners, which eventually had a huge influence on the quality of student produced at the school. The added benefit that the ICA provide students the opportunity to gain an International Qualification through City & Guilds, vastly broadens career and further learning opportunities. Looking back at my time spent there, the content and quality of the teaching really stood out, and I believe this is why the ICA is one of the best schools in SA and why it competes with other international institutions. With such an emphasis on the importance of discipline and precision, it is no wonder that its pupils excel in the industry beyond graduation.”
2025 Gourmet Guide Three Plates - FYN; Gold Plate - FYN; Greeb Philosophy Plate WWF-SASSI; Two Plates - Beyond; 2024 Best Chef Awards Two Knives Award for outstanding contributions to fine dining; 2024 Gourmet Guide Two Plates - Beyond; Three Plates - FYN; Haute Provenance Award; 2023 S. Pellegrino Flor de Caña Sustainability Award; 2022 S. Pellegrino Aqua Panna World’s 50 Best Restaurants No. 37; 2021 S. Pellegrino Aqua Panna World’s 100 Best Restaurants No. 92; Top 300 Best Chef Awards 2018; S. Pellegrino World’s 100 Best Restaurants Global Selection 2013, 2014; Eat Out Awards Top 10 List 2009, 2011 (Restaurant of the Year), 2012, 2013, 2015 (plus Boschendal Style Award), 2016, 2017; Relais & Châteaux Future Leader in the Field of Cuisine 2011; Relais & Châteaux Restaurant: Greenhouse; Relais & Châteaux 1st GRAND Chef in Cape Town; Former Group Executive Chef of The Collection by Liz McGrath

Kobus van der Merwe

Proprietor & Executive Chef
Wolfgat
ICA Class of 1999
“The ICA gave me the foundation on which I’ve built my culinary career. It instilled in me an eagerness to constantly explore and expand my horizons… Not only did I learn how to cook with the finest ingredients at the ICA, but also how to deeply respect these gifts of nature. ”
Proprietor & Executive Chef: Wolfgat, Paternoster 2025 Two Plates; 2024 Two Plates; Haute Provenance Award; 2021 S. Pellegrino Aqua Panna World’s 100 Best Restaurants No. 90; 2021 S. Pellegrino Aqua Panna World’s 50 Best Restaurants No. 50; World’s Best Off-Map Destination 2019; World’s Best Restaurant Award 2019; Eat Out Graham Beck Chef’s Chef Award 2017; Eat Out Awards Top 10 Restaurants in SA 2017; Participant: Copenhagen Cooking & Food Festival, Denmark 2017; Participant: Identità Golosa in Milan, Italy 2017; Eat Out Awards Nederburg Rising Star Award 2014

Zola Nene

Chef, Food Stylist, TV Presenter & Cookbook Author
ICA Class of 2010
“I chose to study at the ICA because I knew that it offered the highest standard of education in the culinary field. During my student days, I was afforded the opportunity to work with so many great local chefs which were both inspiring and nerve-wracking. My time at the ICA and the invaluable lessons learned equipped me to be the chef I am today!”
2023 Gourmand Awards Winner: Best Celebrity Cookbook in English2019; Best in the World Award in the TV category at the prestigious Gourmand World Cookbook Awards for her second cookbook titled Simply Zola

Herman Lensing

Food Writer, Stylist & Food Editor
Sarie KOS/FOOD
ICA Class of 2006
“The gift of creating magic in the kitchen is truly unique and a ability that we have. The secret of great food is not what you serve but how you prepare it. The end result is often the combination of passion, respect and imagination. Build a great foundation of knowledge and basic skills and you will have the confidence to be creative.”
Food writer, TV Personality & SARIE KOS Editor; Galliova Food Writer Award 2016; Appointed youngest ever Food Editor of SARIE Magazine 2009; ICA Merit Award for Best Practical Performance 2009; ICA Merit Award of Excellence & Outstanding Performance in Media Communication & Food Theatre 2009

Jason Kosmas

Head Chef
Pot Luck Club
ICA Class of 2009
“My time at ICA gave me the foundations of professional cooking. Without it, I would not be where I am today. I had the pleasure of working with Chef Liam Tomlin, executive chef and owner of The Chefs Warehouse. I came into Liam’s team as a young sous chef and from day 1 he demanded discipline and respect. He is a great mentor and now friend. I am so grateful to have been able to experience working with a world renowned chef. At Chefs Warehouse, I had the pleasure of training many students, some from ICA and it is amazing to see how their training reflects so well in the industry placements! This is not an easy industry to be in, but with hard work and dedication to the craft the rewards are something special. Satisfying people through food is an amazing thing to see.”
2025 Gourmet Guide Two Plates; 2024 Gourmet Guide Two Plates; Eat Out Rising Star nominee 2019

WHAT THE INDUSTRY SAYS

Our Industry Reviews

WOOLWORTHS

On a scale from 1 to 10, I would give the ICA’s standard of training a 9. Absolutely amazing work. A lot of ICA students have moved on to achieve great things. That just shows how amazing ICA is at training their students.

TOKARA RESTAURANT, Stellenbosch

We have had incredible students from ICA over the years. The standard of training is tops and the ICA places the right students with the right chefs. This student definitely has the skill, dedication and passion. She will do great things for our industry.

PICK N PAY

I am very impressed with the standard of ICA training. This student has exceptional knowledge and culinary skills. It has been an absolute pleasure working with him. He would be an asset to any team.

SINGITA, Sabi Sands

The ICA’s standard of training is one of the best in the country. We have been training ICA students for many years and this student’s growth was immense. Seeing her confidence grow has been a privilege.

EPICE RESTAURANT, Franschhoek

The student’s standard of training is above what is expected. She was able and willing to work every section without hesitation, which shows what she has learnt has given her the confidence to enter a working restaurant kitchen.

THE WERF RESTAURANT, Boschendal

This student had to pull herself out of a hard place and tried very hard. Managed to do this with promising focus and performance. The student was thrown in the deep end, having to cover a section on her own and was able to run services consistently without help. She has good theoretical knowledge and was able to learn new skills quickly.

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