Charné completed her Hospitality & Tourism Diploma as well as het City and Guilds Diplomas at Capital Hotel School in 2006.
After her studies Charné ventured to the United Arab emirates to further herself and career.
She worked in Fujairah at a well know resort and spa and was a part of the start-up team that opened the resort. In Dubai she worked for an international Events and conferencing agency that hosted exhibitions for 5000 plus delegates. In Abu Dhabi she worked for an international hotel brand and the Abu Dhabi National Exhibition Centre that hosts some of the UAEs larges exhibitions.
Working in the UAE with several religions and nationalities teaches us to be curious and tolerant of those different from us.
After her five years oversees Charné returned to South Africa to continue her career in the Hospitality industry.
After returning to South Africa she pressured her passion for training and the hospitality industry and held the position of Campus Manager for a chef school in both Johannesburg and Pretoria.
Then Charné found herself with an opportunity to work for the very same Capital Hotel School that trained her.
Hester is a dedicated mother of three children and a proud grandmother of three grandsons. She spent a number of years in Newcastle, Kwazulu-Natal where she was employed in the Administrative Department of a Departmental Pre-primary School. The family moved to Pretoria in 1990 where she continued her administrative career for 17 years at Höerskool Garsfontein. During 2008 Hester took care of the office administration for the Human Rights Development Initiative until the end of 2016.
She loves to spend time with her family and her grandchildren and to take long relaxing walks in nature. Hester has a passion for working with students and is a loyal and compassionate member of the CHS team.
I was born and raised in Lyon, France, a city well known for its gastronomy. As both my parents are owners of restaurants, one can say I was born to be in the hospitality industry. I still remember sitting in my Mother’s restaurant, looking at the patrons while doing school assignments. As I grew older, I instinctively followed in the footsteps of my parents by choosing to attend Vatel, an international business school, where I, to no-one’s surprise, decided to specialise in Hospitality and Tourism Management. I successfully completed my Bachelor’s Degree, which enabled me to obtain entrance into the Vatel MBA programme in Los Angeles, California. After extensive and exhausting management training, I completed my MBA in Hospitality and Tourism Management by submitting a thesis on the economic power inherent in new emerging trends in the wedding industry. My thesis focused on same-sex and destination weddings and was titled “Weddings in the 21st century”.
During my further education, I was rewarded with the opportunity to work at some of the finest restaurants in New York, Los Angeles and Salt Lake City. My biggest joy, however, was when I had the opportunity to gain experience in destination wedding planning by assisting a renowned New York wedding planner with the organisation and implementation of high-budget destination weddings.
After completing my studies, I I started working at Etihad Airways in Abu Dhabi as an Onboard Food and Beverage Manager. This position entailed travelling the world while providing a fine dining experience to business class guests onboard the aircraft. After completing a contract for Etihad, I decided to move to South Africa to further my career in the Hospitality Industry.
Marthie started her career in the banking industry where she worked for several years. When she met her husband, her focus shifted toward supporting the running of their cattle farm and raising their children – not an easy task for a petite young woman.
She later joined the Department of Forestry in the Ermelo District, where she held various positions. The valuable experience that she gained, left her with many career options in any chosen industry.
She will be taking charge of all housekeeping staff, stock controlling and managing the student canteen; TuckInn. CHS is pleased to have someone on board with her set of skills, integrity and experience.
Marthie’s love for nature regularly takes her on interesting hiking trips and the most beautiful places throughout South Africa.
I do not remember a time in my life when food has not been at the very heart of the great memories. Growing up in a average home in an average town, my exposure to food was not gourmet, but we were Gourmands.
The art of setting a table and coming together around it to celebrate an occasion or even just simple Sunday lunch is practised with abundant love in my family. We revel in food, family and festivities.
Becoming a chef was the icing on the cake. A natural progression.
Over the years working in industry I found that I smiled brighter and my heart felt gladder whenever one of my commis chefs finally perfected a skill they had been battling with. Their constant practising under supervision had resulted in their perfect achievement, what I soon realised was my Kairos moment in a days work.
Although I will miss the rush of service and the sweet, yet scary sound of Micros going “ping, ping, pingping” with the relentless grind of new orders; I look forward to the constant impassioned, considered and habitual reality of daily Kairos moments.
I believe each and every one of us is capable of cooking. Capable of creating a masterpiece. Capable of being the next Chef of the Year.
Practising with precision results in perfection.
Lee van Deventer
Lee van Deventer
From a very young age Lee knew that she will one day be working with people. After completing Grade 12 (with a distinction in Home Economics), she travelled to Dublin and completely fell in love with the Hotel Industry. She decided that if she were to achieve her goals and fulfill her passion for cooking, entertaining and eventually teaching, she needed formal training. On her return to South Africa she enrolled at Varsity College where she studied Hotel Management.
Her practical training at Willows Country Lodge, turned into a full-time position. Starting out as an assistant duty manager, her dedication and passion for the best possible customer service, helped her to climb the ladder of success quickly and it was not long before she was Operational Manager. Being a hands-on person, she often took charge of every aspect in running the busy establishment and it was not unusual for her to be directly involved in preparing food, doing flower arrangements or baking a special wedding cake! After nine years and many successful functions– from weddings to conferences for demanding groups later, she decided to take on a new challenge and joined CHS.
Lee highly values the support of her family and friends who were instrumental in shaping her positive outlook on life. Lee enjoys spending time in the Kruger Park, where she is actively involved in conservation with the South African National Parks Honorary Rangers Volunteer organisation.
Lee is a highly competent, hardworking, loyal individual which makes her a valuable part of Team CHS.
Meri is a proud Alumni- student of The Capital Hotel School and Training Academy. After completing her studies in Hospitality Management, she decided to spread her wings abroad where she worked in various Hotels in the UK for two years.
Upon her return to South Africa, she decided to work in Front Office; this suited her perfectly because she has a great passion for interacting with people. She worked at Intercontinental Sandton Tower for two and half years where she was head hunted by The Grace Hotel in Rosebank.
At The Grace Hotel in Rosebank Meri was in the position of Banqueting Coordinator.
She then relocated to Polokwane where she worked as Senior Banqueting Coordinator/Manager for three and half years.
Due to her passion for working with people she has taken up a new challenge at CHS. “I would like to be part of a team which helps each individual to be the best they can be in the Hospitality Industry; students that we can be proud of”.
Chef Marlise’s journey for the love of food started at a very young age. She’s come from a long line of food lovers.
She matriculated at Hoërskool Staatspresident CR Swart (Pretoria) in 2005; but in 2003 she started with her culinary career doing short courses and working in the industry in her spare time. She was working as a waitress at the Waterkloof French-style restaurant, “Brasserie de Paris“, which during this period she received hands-on in-house training in the kitchen. She was presented with the opportunity to work in the kitchen full time and grabbed it with both hands.
After being in the kitchen for only eight months with hands-on training, she bravely entered the Chaîne des Rôtisseurs’ “Jeunes Chef Rôtisseurs” (Young Chefs Competition) and victoriously received the Second Place. Once her appetite for competitions were awakened, she participated in the “Young Chefs competition” several times after that.
But this was not enough for Chef Marlise as she entered the annual Sunday Times’ “Young Chef competition” in 2008 where she was awarded the title of the “Sunday Times Young Chef of the Year“. Her prize included a bursary from Prue Leith Chefs Academy and successfully graduated in 2010; continuing her work at Brasserie de Paris.
Chef Marlise was promoted to Executive Chef at Brasserie de Paris in 2011. During this time she planned menus and cooked fine French dishes for several international celebrities such as Princess Anne Phillips, the Duke and Duchess of Scotland, various South African Ministers, sport and entertainment “celebrities”.
In 2013 Chef Marlise undertook the mammoth task of attaining a Bachelors Degree in Education whilst working as a substitute/assistant teacher at Hoërskool Oos-Moot and continuing her culinary work as the guest-Chef at Brasserie de Paris.
Today Chef Marlise is living her passion by combining her interest for food and teaching future young chefs about the industry. Team CHS encourages Chef Marlise to explore her interest in wine and food pairing and allows her to share this passion with the CHS students.