Chef Vincent Bernhardt
A graduate of the FBI Chef School and Patisserie Academy, Chef Vincent Bernhardt worked with the world renowned Four Seasons Hotel and Resorts Group, as well as under 3 Michelin Star Chef Dirk Gieselmann and South Africa’s Mount Nelson Executive Pastry Chef, Chef Vicky Gurovich. As well as plying his skills at The Saxon and OR Tambo premier hotels, Chef Vincent also helped standardise all kitchens the Four Seasons Westcliff hotel.
“My passion is patisserie and I am very fortunate to have turned my passion into my everyday job. I enjoy passing on knowledge that I have gained to others. In general I am a reserved and quiet person but I’m not afraid to state my opinions. I am an academic at heart and take every opportunity to learn more in any field I find interesting.”