Our Team

Chef Jade Benians

Our Principal
Chef Jade Benians, South Africa’s Senior Chef of the Year in 2015, is our Principal. A graduate of 1000 Hills Chef School herself, she holds numerous culinary awards and worked in Australia and Scotland after qualifying. She joined us in 2010 and her passion for food matches her love for teaching young people the culinary arts. Chef Jade leads a team of Chef Lecturers that are skilled experts in their culinary area, and they are equally passionate about sharing their love of food and the creative art of cooking with students. Mentored by Chef Dixi in every respect, this enormously talented chef is proud to follow in her footsteps. Under her tutelage, several students have achieved national titles in culinary competitions, including First, Second AND Third at the Junior Chef of the Year competition in 2016 – an unprecedented win.

Chef Shaista Anoop

Foundation Pastry Lecturer
Chef Shaista Anoop describes herself as “extremely passionate” about being a chef and says her greatest satisfaction comes from seeing the look on someone’s face when they enjoy a meal she has prepared. She has wanted to be a chef since she was seven, and says the career is “everything she dreamed it would be, and more!” A national finalist in the 2017 Unilever Chef of the Year competition, and second in the Hulett Sweet Young Chef competition in 2015, she is a talented and driven young chef, and shares her baking flair with first year Patisserie students.

Chef Sam Maseko

Head Chef of the “Yes Chef! Deli”
Chef Sam Maseko brings his calm leadership and culinary skills to the hot kitchen. Sam first considered becoming a chef when he was in Grade 11, but pursued studying towards a degree in teaching after matriculating. His love for cooking won when he decided to train as a chef, but he says he has found the best of both worlds in working with young people and teaching them to become chefs. He works with all our students in implementing their real-world experience in our on-site deli, and lectures Advanced Diploma students in cheese-making, charcuterie and other artisanal disciplines.