South African chef Shanon Peters is cooking up something big—this time on an international scale.
The Strandfontein-born chef has just been appointed head chef of Gordon Ramsay’s first restaurants in the Philippines, bringing world-class flavour and local heart to the table.
The two new spots—Gordon Ramsay Fish & Chips and Gordon Ramsay Street Burger—are set to open side-by-side on the tropical island of Cebu. Shanon’s role? Everything from handpicking top-quality ingredients and fine-tuning the menus, to training the kitchen teams to match the global brand’s high standards.
Shanon’s journey began humbly in Cape Town in 2008 when he started shadowing chefs in a local kitchen. Since then, he’s made his mark at Michelin-starred restaurants across the globe—think Dubai, Iceland, Kuala Lumpur, and now, the Philippines. Along the way, he’s even cooked for football icons like Cristiano Ronaldo and David Beckham. But for Shanon, it all started at home.
In a recent article by the Cape Argus, Shanon shares his story:
“I spent a lot of time cooking with my mom,” he recalls. “In our coloured culture, food brings everyone together. Every family gathering turned into a cooking session—everyone had a hand in it.” It’s no surprise that homegrown favourites like koolkos (cabbage stew) and potjiekos still hold a special place in his heart.
Speaking from Cebu, Shanon says this new chapter is more than just a career move—it’s a moment of pride for his community back home. “My family and friends on the Cape Flats have been behind me since I was 15 and started in a professional kitchen. They’ve seen the hard work, the ups and downs. This is not just my win—it’s theirs too.”
He hopes his story can light the way for young chefs coming up in Mitchell’s Plain and beyond. His advice? “Forget the money. If you want to be a chef, do it because you love it. Take your time, learn the basics. There’s no need to rush.”
Shanon Peters proves that big dreams can rise from modest kitchens—and with hard work, a love of food, and a little bit of local flavour, anything’s possible.
Compiled by Maegan-Leigh Jacobs
First published by Food & Home
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