From Mar 15, 2018 to Mar 15, 2018
Duy Tan University, 03 Quang Trung, Đà Nẵng, VIET NAM


Petrus. Coetzee Gerhardus
A Chef with 17 years’ experience in the hospitality industry, Gerhard started his career as commis chef with Peermont Global and worked his way to Sous Chef. He has worked at hotels, restaurants and in the media at fine dining events. He has been actively cooking with the South African Chefs Association and Unilever Food Solutions. He has worked at various restaurants in the Johannesburg area as head chef and furthered his career to become Executive chef of Bonamanzi, a large resort on the coastal side of Kwazulu Natal. After a few years he was presented with an opportunity to move to Saudi Arabian Airlines Catering as Development Chef. Since his relocation he haa been working closely with the Saudi Arabian Chefs Table Circle, assisting in local chefs Trainings, Chefs Competitions and expanding local chefs’ culinary knowledge together with esteemed international chefs. He has spent some time traveling and cooking with locals across the US, Spain, France and the Middle East. His future plans include researching the cultural foods of eastern Europe, India and Far East Asia.