Chef Mossie

Chef Mossie hails from South Africa where he began his career. He moved to USA in 1993 with his family, to complete his Culinary Arts degree and teach at Utah Valley State University. He received his CEC and CCE through the American Culinary Federation during his tenure at Utah Valley State University.

His experience in South Africa and USA include corporate chef for National Parks, International hotels and holiday resorts, and Culinary Arts instructor. Chef Mossie loves to work with you on an individual basis to determine what menu best fits your needs – from themed banquets and weddings to small group settings – your wish is his command.
Some menu items that have received rave reviews are –

• Summer Salad (medley of greens, grapes, apple, mandarin, tomato, cucumber, and mozzarella) served with thyme infused white balsamic vinaigrette.
• Chutney Chicken Salad (Chef Mossie's homemade chutney).
• Carpetbagger (filet stuffed with oysters and served with an herb sauce).
• Shrimp sautéed to perfection and served on a bed of savory rice, complemented with a garlic butter and peri-peri sauce.