HTA Training

The HTA School of Culinary Art is proud to introduce the faculty members who share their knowledge, skills and experience 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 twelve years and is also President of the South African Chefs Association and Director of the Capital Hotel School and Training Academy.
	Dalize van Zyl Operations Manager Dalize was appointed in 2009 as the Operations Manager. She 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 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 Carien van Tonder SCA (School Of Culinary Art) 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 Kabelo Segone Consultancy Head of Block Release 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 lecturer to assist in the delivery of Block Release training.
	Chef Nancy Kinyua TIC Lecturer Nancy came to South Africa in 1999 and 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 YIC lecturer.
	Chef Le-éba Meets Part time 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 Head of Department In-Service 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 Leanne Middlewick In-Service Lecturer Leanne started her career as a Commis chef at Thornton’s Gourmet in 2000. She obtained her Certificate in Hospitality Management at the Technikon Witwatersrand Hotel School and after completing her first year, she embarked on a working culinary trip to Thailand. This experience confirmed her passion for food and on her return she enrolled at The Institute of Culinary Arts in Stellenbosch where she obtained her Diploma in Professional Cookery and Baking. During her training she had the pleasure of working for Top Establishments such as The Bay Hotel in Camps Bay, La Colombe at Constantia Uitsig and By Word of Mouth in Johannesburg, after which she was asked to stay on as a permanent member of staff. Leanne has worked at various restaurants in Johannesburg, Cape Town and Thailand and was part of the team that conceptualised and launched The Gourmet Chefs market at the Wanderers Club. She also writes a monthly column for Curvy SA where she creates recipes and styles photo shoots.
	Chef Thandi Maphai Consultancy Lecturer Before following her passion of becoming a Chef, Thandi attained a BCom. Degree in Marketing and worked for a number of corporate companies. She then left the corporate world and completed a Diploma in Professional Cookery. She worked as the resident Chef on the Yo TV Breakfast Show and had her own programme with the same channel, “Boy Meets Grill.” She has also done a number of training videos for Pillsbury. Thandi worked as an Intern at Ristorante Ritrovo in Centurion to gain more experience in the culinary arts and joins HTA as a Chef Lecturer in the Consultancy Department.
	Chef Daniel Nxumalo Consultancy Lecturer Chef Daniel Nxumalo was born in Mpumalanga , he discovered his passion for food at the age of 14 and went on to study Hotel Management and Catering. After studying, he trained as a Chef with the Netcare Hospital Group and he was offered a job as a Commis Chef. This introduced Daniel to the world of Professional Cookery and gave him the opportunity to study at HTA. On completion of his training, Chef Daniel had the opportunity to work in various areas of the Hospitality Industry in Mpumalanga. Upon his return to the Gauteng Province, he earned the position of Sous Chef in a number of Southern Sun Group Fine Dining Establishments, such as Vin Restaurant at Sandton Sun. Chef Daniel joins HTA as a Lecturer in the Consultancy Division.
	Chef Le Royé van der Merwe School Lecturer Le Royé’s passion for food has been part of his personality since early childhood. As a young boy he combined his love for sport with cooking. After completing his high school education, Le Royé moved to Stellenbosch to further his studies at the Institute of Culinary Arts, where he graduated with a City and Guilds accredited Chef’s Diploma in Bakery, Pastry and Confectionary. Le Royé worked under the mentorship of several well-known chefs: Mathew Gordon from Franschoek, Peter Wood (PGW eat in Cape Town), David Grier (Cassia Restaurant in Durbanville, Cape Town) and By Word of Mouth Catering in Johannesburg. Le Royé gained further experience through his employment on yachts catering for the rich and famous all around the globe. Touring Europe, America and the Caribbean, cooking in galley kitchens and satisfying the distinctive palates of demanding customers.