As director of competitions for the South African Chef’s Association and judge for the World Academy of Chefs Societies, Andrew more than measures up to the challenge of MasterChef SA

Currently executive chef at Sandton’s Michelangelo Hotel, he’s cooked for everyone from Whitney Houston and Madiba to the Queen of England. This experience will serve him well as he handpicks one person to go forth and become one of South Africa's most famous chefs.Here are his thoughts on...

What it takes to cut it in MasterChef SA...

“Contestants will need a poet’s imagination, a child’s sensitivity, a musician’s timing, a general’s organisation, a magistrate’s fairness, a composer’s talent to orchestrate and a devil’s strength to withstand heat!”

What he brings to the party...

“Passion, energy, food knowledge, judging experience and an understanding of people.”

His most memorable dining experiences...

“Eating freshly baked croissants and Brie every morning while sailing around the south of France; munching on warm pretzels in winter on a New York sidewalk; having the best Florentine steak and Bolognese ragù in Florence; and eating authentic Greek meze in Santorini after a donkey ride.”

His most cringeworthy career moments...

“Years ago, as a trainee at Sandton Sun, I was instructed to put a piece of meat into the oven to roast. I diligently did as I was told. A good while later the then executive chef, Garth Stroebel, suddenly shouted, ‘Who the beep has put a beeping whole leg of San Danielle Parma ham in the oven?’ Needless to say, I’m lucky to be alive.”

The most impressive dish he’s ever made...

“I’d have to say trio of salmon that won me gold at the Irish World Salmon Grand Prix.”

Head over to the Woolworth's Pantry to learn how to shop and cook like a chef.

Andrew gives us his personal interpretation of the classic roast chicken pie

Check out our profiles of the other judges: Pete Goffe-Wood and Benny Masekwameng