With over 11 years of experience, Hendrie started his career at the International Hotel School at Royal Hotel in Durban where he graduated in 2004 with a Professional Cookery Course. Following this he worked at Ballito Manor Boutique Hotel as a specialising trainee and a year later moved to Plettenberg Park Hotel as acting head chef.
In 2005 he joined Le Franschhoek Hotel in Cape Town where he spent the next six years gaining further experience and learning the trade from Gerard van Staden, who Hendrie now refers to as his inspiration due to the knowledge, pure passion and imagination for cooking Van Staden possesses. In 2008 he was appointed head chef of Dieu Donne Restaurant in Franschhoek working with Joanne van Staden, and finally head chef at Pepperclub Hotel & Spa in 2010.
Hendrie says his career highlights include participating in various culinary competitions, such as the regional Chaîne des Rôtisseurs in 2008, Salon Culinaire in 2005 where he won a bronze medal and a Citation d'Honneur for hosting an induction ceremony for the Chaine de Rotisseur awards dinner in 2008.
In his new role Hendrie will oversee the restaurants' menus and kitchens, which includes drafting menus, training of staff and overseeing functions at the hotel and Pepperclub on the Beach. Hendrie adds he is grateful for the talented and passionate team he works with, which makes his job extra rewarding. "They are the backbone of Pepperclub and play a vital role in the success of the restaurants."
Speaking on the launch of the new 2012 summer menu at Pepperclub on the Beach, Hendrie said all the dishes on the menu encompass elements he has picked up during his work experience. "You'll see on Pepperclub on the Beach's menu that there is a lot of fusion cooking, namely with traditional, Asian and French techniques."
