Ryan Scholefield

About

A seasoned chef with nearly two decades of global experience, I began my culinary journey in 2005 with a diploma from Warwick’s Chef School. Early career highlights include roles at London’s Radisson Edwardian Heathrow and South Africa’s top restaurants—La Colombe, The Test Kitchen (under Luke Dale Roberts), and Nobu at the One&Only—after earning my Grand Diploma from Silwood School of Cookery. In 2013, I transitioned to the yachting industry, spending a decade as a sole chef (40m–55m) and later Head Chef (65m), while also completing advanced training at Tokyo Sushi Academy. My passion for innovation led me to co-found Perlemoen Restaurant in Hermanus (2022), a seafood-focused venue celebrated as a "Hidden Gem" by La Liste in 2023. After its successful launch, I returned to yachting in 2024, seeking new challenges. My career reflects adaptability—from high-volume hotels and Michelin-starred kitchens to private cheffing and yacht galleys—with a relentless focus on fresh, locally sourced ingredients. Beyond the stove, I hold a Coastal Skipper license and have logged transatlantic yacht deliveries, embodying the same discipline and curiosity I bring to cuisine. A well-rounded leader, I thrive in dynamic environments and am eager to bring my technical precision, creative vision, and hands-on work ethic to exceptional culinary teams