Biography of Emile Van der Vee

Head Chef

South African born Emile Van der Vee is a welcome addition to the dedicated team at the 5-star Cybele Forest Lodge and Health Spa. He brings his vision and expertise in French cuisine to Cybele while strengthening the ongoing training programmes at the Lodge.

His tertiary education was at North Link College, Cape Town where he enrolled in an Advanced Diploma in Food & Beverage Course gaining a City & Guilds (UK International Certificate) in – Costing, Food Control & Management and Hygiene and Sterilisation.

In 2006 he furthered his education at The South African Chefs Academy, Cape Town gaining - The South African Chefs Academy’s Diploma, a City & Guilds (UK International Diploma) in Culinary Arts, Patisserie with all his training conducted under the mentorship of legendary Chefs Garth Stroebel and Chef Paul Hartmann.

His career path to date includes well known industry names such as Singita Private Game Reserve, Sabi Sands, where he held the position as Chef De Partie specialising in fine dining. He was also head hunted prior to Singita by Hartstone Inn, Camden, Maine, USA.

Other prestigious professional credits he has attained during his young career are Kloppenhiem Country Estate, Dullstroom as Jnr. Sous Chef & Head Chef - The Klasserie Private Game Reserve, Hoedspruit - Jnr. Sous Chef, World Cup Cricket, Newlands Cricket Catering Group, Cullinan Hotel (Kelseys Grill & Fish), Cape Town, Encore Restaurant, Cape Town and Wijnland Restaurant, Cape Town.