25/02/2026
Most people don’t know that my career didn’t begin in branding.
It began on a restaurant floor in Johannesburg when I was just fourteen. Never one to sit idle, I craved independence from an early age.
Before I ever wrote a brand strategy, I was being shaped by one of the most exceptional experience-driven restaurants in the city, the original Fishmonger on Grayston Drive.
There were no menus. Fresh seafood was flown in every morning, and a bespoke offering was created that day. Every element of the customer’s experience was deliberate.
The cutlery was polished until it gleamed. Guests received their first drink within three minutes of sitting down. The menu was memorised, not just the dishes, but where each fish was caught, and how.
I could tell you the difference between Falklands calamari and Cape linefish, and exactly which wine pairing elevated each one.
We watched the tables constantly: topping up wine, clearing plates at the perfect moment, ensuring finger bowls appeared before anyone reached for a lemon wedge. Nothing was left to chance.
Behind the scenes, the team was just as carefully built.
We had each other’s backs. We were well fed, well paid, and led by managers who demanded excellence but treated us with humanity. Mistakes were corrected, and disrespect was not tolerated. It was a masterclass in leadership, environment design, and service ethics long before I had the language for any of it.
When the Grayston Drive Fishmonger closed, a new version emerged in Illovo, reimagined by Pedro Da Costa, whose vision has carried the restaurant’s reputation since 1997. I had the enormous privilege of working alongside Pedro in those early days, absorbing the standards, values, and work ethic that became the backbone of my own approach to brand experience.
I returned to hospitality several times over the course of my early twenties, eventually managing two experiential restaurants where I was mentored by exceptional leaders, including an owner who invested in my growth with patience, high expectations, and wisdom I still hold today.
There is nothing more gratifying than nourishing people, body and soul, and witnessing them melt into an experience crafted with intention.
Those years, followed by a lifetime of eating everywhere from Michelin-star dining rooms to back-street shebeens, tin-roof cafés, and private Mayfair clubs, shaped my entire philosophy of what a brand experience truly is.
Experience is a craft.
A discipline.
A feeling that begins the moment someone sees your door and lingers long after they leave.
…and I know how to translate those small moments into lasting loyalty.
If you’d like a conversation, just get in touch at [email protected] x