Adrian Vigus-Brown

Adrian Vigus-Brown

Executive Chef at Irene Country Lodge, Autograph Collection®
Lives in Pretoria, South Africa

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About me

Why are you interested to be a Young Chefs Ambassador?
What qualities do you bring to this role?
List Explain your 3 objectives you wish to achieve in your 2-year term as Ambassador, and how you would go about achieving them?

1) I am interested in becoming a Young Chef Ambassador for the simple reasons that I wish to engage with, inspire, motivate, uplift and enlighten all young chefs regardless of their race, beliefs, financial standing and show them that being a chef is the proudest and most for filling job in the world, with that comes the opportunity to expand and build on the WorldChefs YCC model but here in Africa, I am also very fortunate to have the likes of Chef Billy Gallagher a telephone call away and I want to make his vision come true here in Africa more than anything, he would be so pleased and chuffed to see that happen
2) The qualities I feel that would assist and push me in this role are, The ability to be confident enough to approach and engage with people from all walks of life, the ability to put my hands up and say I need help or advice, the ability to look past a person's standing and assist them regardless, the ability to never accept a defeat not look down on a challenge, the ability to plan and execute tasks and roles timely and the biggest ability I feel is the one to accept that advice and assistance is vitally important and to always seek it but also to give it when someone requires it
3) Objective 1: I would like to look to ensure during my term, that all WorldChefs Accredited associations within Africa have the plan of, or are implementing a YCC in their country and to ensure that they have the support they will need to make this happen
Objective 2: I would like to ensure that there is some form of skills/educational/social interchanging between the YCC's not only in Africa but internationally to ensure that there is productive growth and social bonds between young chefs, as we all know and have been told, the bond of chefs last years, why don't we forge these sooner rather than later
Objective 3: I would like to ensure that any tasks, objectives, responsibilities given to me by WorldChefs YCC are executed timely, professionally, prove to be meaningful to the cause and to ensure that I not only do my association proud, but to ensure that I make my mentors proud. I want to also be an example for all young chefs to look at and saynothing is impossible, passion, pride and dedication can get you to where you want to be
The Countries within my reach are all Young Chefs Club within Africa and Middle East as of now those include:
Qatar, Liberia, Egypt, Namibia, South Africa, United Arab Emirates, Jordan,Mauritius, Morocco, Palestine, Saudi Arabia, Tunisia,


17 years and 2 months

  • Executive Chef

    Irene Country Lodge, Autograph Collection® - Pretoria, South Africa

    F&B kitchen
    February 2021 - Now · 3 years and 1 month

  • Executive Chef

    African Pride Melrose Arch, Autograph Collection® - Johannesburg, South Africa

    F&B kitchen
    January 2016 - January 2022 · 6 years and 1 month

  • Executive Sous Chef

    African Pride Melrose Arch, Autograph Collection® - Johannesburg, South Africa

    F&B kitchen
    June 2012 - March 2016 · 3 years and 10 months

  • Executive Sous Chef

    Royal Mnandi - Johannesburg, South Africa

    F&B kitchen
    January 2012 - March 2014 · 2 years and 3 months

  • Chef de Patie

    DWeleven - South Africa

    F&B kitchen
    May 2012 - August 2012 · 4 months

    see cv

  • Chef de partie

    Buccament Bay - Saint Vincent and the Grenadines

    F&B kitchen
    January 2012 - May 2012 · 5 months

    Company Closing

  • Culinary Apprentice

    Sheraton Pretoria Hotel - Pretoria, South Africa

    F&B kitchen
    January 2008 - December 2011 · 4 years

    see cv

  • Apprentice Cook

    Carnival City - Brakpan, South Africa

    F&B kitchen
    August 2006 - July 2007 · 1 year


  • HTA School of Cuinary Art

    January 2007 - Now


1 language

  • English

    Native or fluent

Personal information


  • South African

  • British

Date of birth

September 27th 1989

Driving License


Competitions & Awards

1 competition

  • IKA Culinary Olympics 2020

    Bronze - Stuttgart, Germany



5 skills

  • Budgeting
  • fine dinning
  • Food audit
  • Food cost management
  • Planning menu

Additional Information

3 informations shared

  • South African Chefs Association

    National Board of Director 2018 - Current
    Culinary Committee Director

  • Disciples Escoffier South Africa

    Active Member

  • Royal Commonwealth Society

    Associate fellow

Head Butcher Chef at Le Méridien Dhaka
George Georgiou
Executive Chef at Lake Naivasha SOPA Resort
Mavis Mabato
Housekeeping/Laundry (Rooms division) at Ikos Andalusia
View 4 connections
Geneva, Switzerland
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