Tiaan Wessels is making a name for himself, his family and the community of Vryheid at large. Having spent part of his life in Vryheid, he is now the head of R&D Culinary Development at Barakat in Dubai.
Wessels’ passion lies in the kitchen. After completing his apprenticeship with the Hyatt group in Johannesburg, he worked at a few international hotel brands in the roles of ‘commis’ and ‘chef departie’ before joining a team for the pre-opening of a restaurant in Johannesburg.
A few years down the line, Wessels received a phone call that changed his life. He was called by his international mentor, Chef John Wood, who presented him with an offer to work at the Burj AI Arab in the United Arab Emirates (UAE). Wessels found himself working alongside amazing chefs at a fine-dining restaurant that was ranked among the top seven in the world.
Growing up, Wessels was always in the thick of things; cattle farms, sugarcane fields and citrus orchards. His father being a construction worker, his family moved to a new part of the country every two years, but one thing that remained unchanged was the family’s love for food. Braai evenings were spent observing his father grilling over the open flame, and festivals were all about cooking a feast for extended family gatherings. “Unfortunately, I lost my father at a young age and the I faced some challenges that made me change my plans of joining the Navy to take care of my mother,” he says.
When the hospitality industry took a hit from the Covid-19 pandemic and put several projects on hold, Wessels was approached by Barakat to oversee its R&D department. He has been three years with Barakat and is already seeing a positive change with this record-breaking business. “My passion is in the kitchen and I am constantly working on new ideas. People end up having to call me to join them because I get so engrossed in my cooking, giving my knowledge and expertise to the young team.” He goes on to say that his favourite part of the job is the creation process, which takes him through an emotional journey of working with a team of different cultures and views.
Over the years, a number of chefs, friends and mentors have supported him in the industry. Among the many he acknowledges, he gives a personal shout-out to Chef Nico van der Walt, who is his friend and mentor. “We are brothers in and out of the kitchen. He is a successful pastry and chocolatier chef, and I have learned so much from him throughout my career.”
Wessels has been happily married for 17 years and is a caring father to his sons. “My wife always teases me about how I am always stuck in the kitchen, but honestly, cooking is not just work for me. This is where the difference comes in. When you are doing something you love, it does not feel like work at all.”
Wessels dreams of owning a farm and plans to operate a charming café-style farmhouse or kitchen farm. His advice for up-and-coming chefs is to listen. “Young people struggle more than us to listen. Only when you listen can you make wise decisions. Even if someone is talking nonsense, listen and then decide what to do with it. In the food industry, things change so fast that you cannot say ‘I don’t want to listen and do it all on my own’.”

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The news provided to you in this link comes to you from the editorial staff of the Vryheid Herald, a sold newspaper distributed in the Vryheid area.