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Andrew Atkinson, Head Judge
Director of International and National Competitions for SACA, finalist in the Sunday Times Chef of the Year 2008, executive chef of The Michelangelo Hotel in Sandton
Andrew has represented South Africa as both team member and captain in a host of international culinary competitions and has cooked for the likes of Nelson Mandela, Queen Elizabeth, former US president Bill Clinton, Sting and Whitney Houston. Andrew is a product of the Southern Sun group's in-house training programme and is the current director of international and national competitions for the South African Chefs Association. |
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Arnold Tanzer, Kitchen Judge
Dutch-born businessman, chef and Sunday Times Chef of the Year 2008
Arnold began his culinary career in the Netherlands in 1989 after having studied medical technology at Wits Technikon in Johannesburg. The former chef to Hollywood actor Michael Douglas currently holds the elected position of continental director on behalf of the World Association of Chefs (WACS) for Africa and the Middle East. Arnold represented South Africa at the 2005 Bocuse D'Or and was voted Sunday Times' Chef of the Year 2008, and until recently, was vice president of the South African Chefs Association. |
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Henrico Grobbelaar, Tasting Judge
Executive Chef at The Twelve Apostles Hotel and Spa and Sunday Times Chef of the Year 2009
From a degree in Engineering to the world of cheffing, Henrico Grobbelaar has headed the kitchens at Vergelegen
Wine Estate, the 2010 FIFA World Cup at Soccer City and is currently Executive Chef at The Twelve Apostles Hotel and
Spa.
In 2009 Henrico he scooped the San Pelligrino Cooking Cup World International Young Chef of the Year
Awards and the Sunday Times Chef of the Year titles and was also nominated as one of GQ Magazine's 35 most influential men in
South Africa.
In January last year he captained the South African National Culinary Team.
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Jodi-Ann Pearton, Tasting Judge
Professional chef, public speaker, entrepreneur and Sunday Times Chef of the Year 2010
At the age of twenty-seven, Jodi-Ann has won every major industry award. Apart from owning her own business, The Food Design Agency, she has worked at various leading establishments both in South Africa and abroad. Jodi-Ann is the chairman of the South African Chefs Association Gauteng Regional committee and writes regularly for various food titles. Jodi-Ann is also the 2010 Sunday Times Chef of the Year.
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Andrew Unsworth, Tasting Judge
Editor of Sunday Times Travel & Food
Andrew was previously deputy editor of the Lifestyle supplement, and then served as Sunday Times London correspondent. He wrote restaurant reviews for Lifestyle for many years, and continued his eating career in London on a more international scale.
He describes himself as a competent cook when entertaining; a better one when experimenting, or remaking old favourites, on his own. His favourite cuisines are classic French, Thai, and traditional English. |
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Hilary Biller, Tasting Judge
Sunday Times Food Editor
Hilary has authored five top selling cookbooks (with a 6th in the pipeline) and is a name synonymous in the South African food arena.
A food journalist for many years Hilary was a columnist for a daily newspaper for 12 years, establishing a cookery school for the paper. She is well known for her accessible take on food.
Hilary joined the Sunday Times in 2008 and writes in Travel & Food.
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Michael le Borgne, Tasting Judge
Executive chef at The 7th Floor, Foodcorps Innovations Centre
Michael is from Jersey, Channel Islands. A City and Guilds of London Diploma graduate, he was trained by Swiss Austrian and German chefs and has worked in many countries including Germany, London, Spain and Zanzibar.
He arrived in South Africa in 1987 to work at Blues Camps Bay becoming executive chef at Blues and Squares restaurants for the Halcyon Group. Michael left South Africa for a year to work in Spain at the time of the Barcelona Olympics in 1992 returning to head Mortons on the Wharf at the Waterfront. He spent three years as executive chef Beluga and then went on to be executive chef at the V&A Hotel at The Waterfront, the only hotel he has worked in. Responsibilities changed with marriage and the arrival of his son so when the opportunity to join Foodcorps Innovation Centre, The 7th Floor arose, it brought with it an exciting new challenge to look at different aspects of national food product development. .
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