Today we’d like to introduce you to Allan Esterhuizen.
Allan, we appreciate you taking the time to share your story with us today. Where does your story begin?
My journey in hospitality started when I was 15 years old in South Africa. What began as a part time job quickly turned into a passion, and by the age of 18, I had moved to London to pursue a career in professional kitchens. Over the next two decades, I’ve had the opportunity to work in a variety of culinary environments around the world, from luxury restaurants and cruise ships to private aviation in the Middle East.
A major turning point came when I joined LPM Restaurant & Bar in Dubai in 2018. During my nearly seven years with the group, I worked across multiple international locations, including Qatar, Abu Dhabi, London and Miami, eventually becoming Head Chef of LPM Doha and then Miami. Those experiences allowed me to lead diverse teams, develop menus, and operate at a high level within a highly respected global restaurant group.
Throughout my career, I’ve been fortunate to participate in events such as the Pebble Beach Food & Wine Festival, collaborate with renowned chefs, and appear on television to share my passion for food. Today, I continue to focus on creating memorable dining experiences while combining culinary creativity with leadership, business development, and mentorship. Looking back, the journey has been driven by a simple goal, to keep learning, growing, and sharing great food with people wherever I am in the world.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
It definitely hasn’t been a smooth road. Like many people in hospitality, I’ve worked long hours, sacrificed holidays and family time, and spent years learning through both successes and mistakes. The industry can be incredibly rewarding, but it’s also physically and mentally demanding.
Moving between different countries and cultures throughout my career brought its own challenges. Every new role required me to adapt quickly, build trust with new teams, and prove myself in unfamiliar environments. As I progressed into leadership positions, I also learned that managing people, building culture, and developing future leaders can be just as challenging as running a successful kitchen.
More recently, one of my biggest lessons has been understanding the importance of balance and personal wellbeing. For many years, I focused almost entirely on work and career growth. While that dedication helped me achieve a lot professionally, it also taught me the value of maintaining perspective, taking care of my health, and ensuring that success is sustainable in the long term.
Looking back, the challenges have been some of my greatest teachers. They’ve helped shape not only the chef I am today, but also the leader and person I continue to become.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
I’m a chef and hospitality leader with more than 20 years of experience working across South Africa, the Middle East, and the United States. While my foundation is in French and Mediterranean cuisine, my career has evolved beyond cooking alone to include restaurant leadership, team development, menu innovation, operational strategy, and business growth.
Throughout my career, I’ve had the opportunity to lead kitchens in highly competitive hospitality markets, including Dubai and Miami. I’m particularly passionate about building high performing teams, creating strong kitchen cultures, and developing systems that allow restaurants to deliver exceptional food and guest experiences consistently.
I’m probably best known for combining culinary creativity with operational excellence. Great food is essential, but I believe long term success comes from creating business environments that are built around people. Whether it’s menu development, cost management, training programs, or mentoring young chefs, I enjoy finding ways to elevate both the product and the team behind it.
What I’m most proud of is the journey itself, from starting in kitchens as a teenager in South Africa to leading internationally recognized restaurants and collaborating with talented chefs. I’m also proud of the people I’ve helped develop along the way. Seeing team members grow into leadership roles and successful careers is every bit as rewarding as receiving recognition for my own work.
What sets me apart is a combination of international experience, adaptability, and a genuine passion for continuous improvement. Having worked across different countries, cultures, and business models, I’ve learned how to blend creativity, discipline, and leadership to achieve results. I still approach every day with the mindset that there is always something new to learn, and I believe that curiosity and humility are two of the most important ingredients for long term success.
Do you have any advice for those just starting out?
My biggest piece of advice is to focus on learning before earning. Early in your career, every kitchen, mentor, and experience has something valuable to teach you. Be curious, ask questions, volunteer for challenges, and never assume you know everything. The habits and foundations you build in your early years will shape the rest of your career.
I would also encourage young chefs to be patient. We live in a world that often celebrates quick success, but mastery takes time. Some of the most important lessons I’ve learned came from difficult shifts, mistakes, and setbacks. Those experiences can be frustrating in the moment, but they’re often what help you grow the most.
Something I wish I understood earlier is that success isn’t just about technical skill. Being a great chef also means being a great communicator, leader, mentor, and teammate. Learning how to manage people, build relationships, and understand the business side of hospitality is just as important as learning how to cook.
Finally, take care of your health and wellbeing. Hospitality is a demanding industry, and it’s easy to put work ahead of everything else. The reality is that your career is a marathon, not a sprint. The chefs who thrive long term are the ones who continue learning, stay passionate about their craft, and find a way to balance ambition with sustainability.
Contact Info:
- Instagram: https://www.instagram.com/allan.esterhuizen/
