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About Chef Nicolas D. van der Walt



Chef /Principal Lecture

Chef /Principal Lecture

Chef Nicolas van der Walt started cooking and playing with food at the tender age of 12, as a typical farm-boy. Nicolas soon made headlines as one of the most promising pastry chefs in the world by entering numerous competitions and promoting the art of pastry by becoming a leader in the art of sugar and chocolate craft.

Herewith a short version of achievements and a brief track-record of Nicolas’ experiences both locally and abroad:

  • 2 Year, in house training program at the Protea Hotel Bloemfontein
  • Management diploma – Central University of Technology, Free State
  • 2 Years working at the Park Hyatt Hotel, Rosebank under acclaimed executive pastry chef, Linda Kotze
  • Selected as pastry chef for the junior national culinary team of South Africa
  • Competed at the World Championships, Maastricht, Holland in 2001 and won a gold medal. Also Nicolas was awarded the most promising pastry chef in the world
  • Graced the Savoy Hotel, London, UK
  • Opened a fine dining experience restaurant, @ The Square in the arty town of Clarens in the Free State
  • 2 Years as executive pastry chef at the Michelangelo Hotel, Sandton
  • 3 ½ years as executive pastry chef at the Saxon Boutique Hotel and Spa, Sandhurst, Johannesburg
  • Competed in the Salon Culinaire in 2007, first and second place achieved in the showpiece section.
  • Advisory pastry chef of the Castle Kyalami Hotel, Johannesburg
  • Program Director  and co – owner of the FBI Chef school and Patisserie Academy.



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