Jozef Schueremans qualified as a chef in Belgium and after running his own restaurant there for eight years he immigrated to South Africa in 1982 and joined the Holiday Inn group.
He was appointed Executive Chef successively at the Welkom, East London, and Jan Smuts Holiday Inn, Johannesburg Sun and became Group Executive Chef for Southern Sun / Holiday Inns under Doctor Bill Gallagher with the main task new hotel openings and menu development.
Jozef opened the first Sous-Vide Plant in Africa, Sun Cuisine and set up and opened three production factories for food production ( Airline catering and hospitals). He is owner and Director of KHS and Sun Cuisine.
Working as a consultant for the University of Johannesburg Wits University and South African Breweries and consulting for Eskom at its Medupi Power Plant, providing 20000 meals a day. In addition, Blue Bay Mussels, Klein Karoo Ostrich meat, Fruit spot,FG La Pasta ,Vulcan Foods Dubai. Specializes in Volume Production with a high Nutritional Value.
He has ambition to pass on his father’s legacy and brew beer in Belgium.
Accolades include organiser of Checker Boerewors Judging Panel, Chef for National Soccer team Bafana Bafana, Judge Bocuse Dòr, International accredited WACS Judge, three National Chefs Teams and Olympic Gold medal winner and past Chairman of the Academy of Chefs.