Arno Janse Van Rensburg

Fishing, hunting and gardening were a big part of my youth; this hugely influenced my decision to pursue the culinary arts. I started working in a kitchen straight after school, and studied at the ICA in Stellenbosch. I have worked in various places locally and abroad including working with Michael Broughton and Nick van Wyk at Terroir, Mike Basset at Ginga and Richard Carstens at Shoga. I have been at The Kitchen since 2011.