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South African native Tim Brown developed his curiosity for the culinary profession while serving in the military. His hard work and wholehearted attitude awarded him the opportunity to prepare the finest South African cuisine.
Upon completion of his two years in the army, Brown was accepted by the Hospitality & Industrial Training Board (HITB) to further his education in the culinary arts. He graduated as one of the top in his class and was personally praised for his dedication by Bill Gallagher, president and founder of the South African Chefs Association.
He was offered a position as junior chef de partie at Restaurant au Jardin in Cape Town, rated Top 10 best in South Africa. Working under French trained chef Christophe de Hosse, Brown’s initial exposure to the pastry department was purely accidental. However, the more time he spent in pastry, the bigger his passion grew for the complex and fascinating world of desserts and pastries.Chef teaches chocolate in baking & pastry department

Education

• B.A., International Educational Council
• Diploma, Professional Cookery, HITB, Cape Town, South Africa