HTA Training

The HTA School of Culinary Art is proud to introduce the faculty members who share their knowledge and skill with our students every day.

	Stephen Billingham Stephen has numerous qualifications from City and Guilds (UK) in Food and Nutrition; Food Preparation and Culinary Arts; Food and Beverage Management; and Advanced Pastry. He has extensive operational experience in top international and South African hotels, including the Inter-Continental Beverly Hills and the Inter-Continental Sandton Sun & Towers. Stephen has been the managing member of HTA for the past ten years and is also Education Director and President of the South African Chefs Association.
	Dalize van Zyl Operations Manager Dalize was appointed in 2009 as the Operations Manager. She formerly trained at Vaal Triangle Technicon in the field of Hospitality and Tourism and has also worked in some of South Africa’s leading establishments. Dalize has spent 4 years heading up the Catering Training Division for the Netcare Hospital Group in 56 hospitals. Dalize is responsible for the day – to – day running of H.T.A and all its components; H.T.A School of Culinary Arts, Block In-Service training and Industry Consulting. Dalize brings with her a wealth of knowledge and experience in training and governance and will be working closely with Stephen on numerous projects over the next few years.
	Chef Morné Ströh SCA Head of Department Morné had qualified as a trainer and facilitator in the early 1990’s and had since dedicated himself to specializing in this area. More than a decade of hospitality & chef training had given him the opportunity to practice the two occupational passions he loves best- food & training. After spending several years training chefs for the armed forces and amassing an immense degree of experience in all facets of the culinary arts, largely owing to the specific unit he was attached to, while also honing his skills in a private catering company and culinary competitions, he filled several billets in the industry as Head/Exec Chef for corporate venues, hotels and guesthouses.
	Chef Carien van Tonder Internship Head of Department Carien joined HTA at the beginning of 2010.She has been in the Hospitality Industry since she was 17 and worked full-time as an Apprentice while completing her studies. After achieving Diplomas in Professional Cookery, Food and Beverage and Hotel Management in Cape Town, Carien spent two years in London working as a Commis Chef and F&B Trainee. Carien went on to work at several top Hotels and Wedding Venues in Gauteng and joins us from a Senior Sous Chef Position with Fine Dining, A la Carte, Banqueting and Food and Beverage experience.
	Chef Stephen Morris In-Service Head of Department Stephen received his professional chef qualification in the mid-1990s through City & Guild’s and H.I.T.B. In-Service Apprenticeship Program whilst working for the Karos hotel group. After working in kitchens throughout South Africa for 12 years Stephen moved into training permanently and studied an education program through UNISA to acquire the necessary skills and knowledge to become a successful chef educator. Stephen was nominated for the Mail & Guardian’s “Top 300 young South Africans you have to take for lunch” in 2009 in the education sector.
	Chef Kabelo Segone Consultancy Head of Department Kabelo has been involved in the food industry since he was 14 years old. Having first worked in local restaurants and hotel kitchens. After many years Damark Caterers in the South of Johannesburg placed Kabelo onto a program to obtain a formal qualification in cookery. Upon graduation he was employed by HTA as a junior lecturer to assist in the deliverance of Block Release training.
	Chef Nancy Kinyua TIC Lecturer Nancy came to South Africa in 1999, she completed a City and Guilds Certificate in Professional Cookery with the Industry Connection. She commenced her employment with HTA in January 2009 in the capacity of Junior Craft Trainer.
	Chef Aldin Isdin Consultancy - Lecturer
	Chef Le-éba Meets SCA Lecturer After completion of her Culinary Diploma, Le-eba gained her Practical Experience Diploma by working in several 5-star Boutique Hotels in London. Upon return to South Africa she worked up the ranks at establishments such as the Twelve Apostles Hotel and Blue’s Restaurant in Camps Bay, before accepting a position in Pretoria as Chef/Catering Manager at the Presidency.
	Chef Amelia Hutchinson Chef Lecturer As one of HTA’s first In- Service Apprenticeship graduates, Amelia joins the team after several years in the industry. Starting her career in the kitchens of Sinclair’s and the Gallagher Gourmet Group, she moved on to FNB and Fedics. A few years spent in London re-in forced the dream of sharing the excitement of food with others. Upon returning to SA, Amelia spent time in various kitchens before settling at the Wanderers Club. Looking for a new challenge and finally realizing her dream of sharing her passion, she joins HTA as a Culinary Chef-Lecturer.
	Chef Katiso Mokoena In-Service Katiso’s love for cooking ironically started at a very young age, when his mother used to bake biscuits for their family. Katiso attended a Hospitality Management Programme at Vaal University of Technology and joined HTA in 2010 as the HTA In- Service Apprentice whilst completing the 3- Year In- Service Block Release Programme.