Peter Tempelhoff
Executive Chef: FYN Restaurant
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 realizing 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.”
Executive Chef-Owner: FYN Restaurant
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
Petrus Madutlela
Head Chef: The Hengist
ICA Class of 2010
“The course at the ICA gave us an ideal balance of practical and academic tutoring, and each day we are using the skills gained. My first position on emigrating to the UK was at the Savoy, and it was a pleasure to work for a hotel with such a highly regarded reputation. My City & Guilds qualification certainly helped my application; it made me stand out from the crowd. The Savoy appreciated that I had achieved an internationally recognized level of training. Since leaving the Savoy to relocate in Kent, my career has developed and I am now Head Chef at The Hengist. I’ve appeared as a chef judge on Braaimaster, and I reached the quarter finals of Masterchef: The Professionals.” – BBC London
Winner: Unilever Chef of the Year 2012, Semi-Finalist: Masterchef, The Professionals
Johnny Hamman
Executive Chef: JohnJoseph: The Anatomy of Food
ICA Class of 2002
“There is no better place to fall in love with food than The Institute of Culinary Arts. But here you don’t just fall in love with food. Here you learn self-respect and how to create with pure professionalism and perfection.”
ICA Alumni testimony for Chef Lecturer:
Merizle Mitrovich
“Her presence in a professional kitchen is nothing like I have ever seen before. Presence and confidence and respect for the product you deliver and the way you manage people to believe in themselves comes from nowhere else but her gorgeous heart, her love for food and educating those that are willing.”
Winner: KykNET Kokkedoor 2014
Founder: Slippery Spoon Kitchen; Founder: JohnJoseph – The Anatomy of Food; Proprietor & Executive Chef: Osteria; Proprietor & Executive Chef: 55 Croissants; Executive Chef: ICA 21st Celebration & Award Ceremony 2017
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
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
Vickie De Beer
Former Food Writer, Stylist & Food Editor: Rooi Rose Magazine
ICA Class of 1996
“Enrolling at the ICA is not a decision to be taken lightly. The course is challenging and hard work. However, on the other side of long hours and dedication lies an immense sense of accomplishment. What’s more, you are also firmly placed on the road to success and assured of your place amongst the most prestigious alumni.”
Sunday Times Cook Book of the Year Award 2015; Caxton Excellence Award for Stylist of the Year 2014; Galliova Winner of Magazine Food Writer 2013; Caxton Excellence Award for Stylist of the Year 2013; Multiple Galliova: Caxton and Pica Awards Winner 2005-2011
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
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!”
Michael Cooke
Former Executive Chef: Camphors Restaurant @ Vergelegen Estate
ICA Class of 2004
“As a student at the ICA, I was encouraged to push myself, enabled when I succeeded, trained in the finer details in the execution of perfection and given the confidence to hold myself to a higher standard.”
Eat Out Top 10 Restaurants in SA 2016; 2017; Eat Out Woolworths Sustainability Award Winner 2017; Roussouw’s Restaurant Guide 2016: 3 stars; JHP Gourmet Guide 2016: 1 Plate Status; American Express Platinum Fine Dining Award 2016; 12forward Restaurant Guide: Best Cape Town Restaurants List
Marthinus Ferreira
Executive Chef: DW Eleven-13 Restaurant
ICA Class of 2004
“The ICA taught me how to be a better chef than I am! Practice and determination inspired me to create and to innovate and to cook my way. The ICA instilled a self-confidence and belief that cooking was not just a hobby, but a way of life, for which to this day I am proud to say I studied at this amazing college.”
Readers Choice Award 2016; American Express Platinum Fine Dining Award 2016; Co-judge: Ultimate Braai Master Season 2; Rossouw’s Restaurant Guide: 3 Stars; Eat Out Top 10 Restaurants in SA 2010, 2011, 2012, 2014
Katelyn Allegra
Food Stylist, Food Photographer, Author, Content Creator, Recipe Developer
The Kate Tin
ICA Class of 2004
“Apart from cutting edge techniques and a curriculum that covers every possible cooking and pastry technique you’ll ever need, the ICA is also a school that believes that being a talented cook doesn’t just limit you to being a chef in a restaurant kitchen.
The ICA helped me discover my passion for food styling, writing and food photography all under the mentorship of the most talented chef lecturers in the industry.”
Best Food Blog in SA 2014, 2015, 2017
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.”
Eat Out Rising Star nominee 2019