CHEF’S PROFILE
Andriano Uys – “Always stay hands-on with your food” Andriano Uys, head chef, Protea Hotel by Marriott® Johannesburg Balalaika Sandton, was born and raised in Nelson Mandela Bay.
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ndriano has been actively working in the hospitality industry for the past 21 years. “I began at the age of 15 at STAR caterers, Nosh, Madison – first as a commis chef and working my way up to sous chef. From there I continued working at various caterers and restaurants, holding various positions ranging from back of house to front of house.” Andriano said: “I knew from an early age that I had a big love for cooking and for entertaining people.” “Growing up at the coast, fishing became a keen interest in my life and this is how I was introduced to cooking. My father always loved cooking outside on the open fire and we would often cook 26 Business Events Africa July 2021
what we caught. I soon realised that what brought joy to my life is seeing people enjoying good food.” After completing school, Andriano studied hospitality and catering. He completed his N6 in 2005. “I have always had a passion for the restaurant industry, from fine dining, steak houses, seafood restaurants and caterers. Over the years, I have had the opportunity to work with great chefs and business owners and have learnt the back and front of house.” “I will never know everything when it comes to our industry. Our knowledge is what sets us apart and every day is an opportunity to learn. There are so many ways to prepare dishes, but the ones made with love and passion will always stand out. www.businesseventsafrica.com
