Hailing from Calitzdorp, Port wine capital of South Africa, Higgo was lured to the Cape by the beauty of the winelands, along with an ambition to become a lawyer. Although graduating from the University of Stellenbosch with a law degree in 2002, Higgo was constantly taking on wine roles with local vineyards, spending nine years on either side of the cellar door: first making wine, then marketing and exporting it. Relocating to the UK in 2007, he cut his teeth on the wines of the world, working with highly respected importer – Anthony Byrne Fine Wines and later managing award winning wine merchant – ‘Jeroboams’ Notting Hill branch in London. He certified with the Court of Master Sommeliers, and also holds a WSET Advanced Certificate (with distinction).

Higgo returned to SA in 2008 into the role of resident Sommelier at Steenberg Hotel, after which he started consulting in the industry and is now working with various establishments. Holder of a certificate of distinction in the Wine Magazine / Michael Fridjon Tasting academy, Higgo is senior judge at the International Wine Challenge (IWC), and tastes for various local publications and competitions, some of which he chairs. He is also a founding member and current executive member for the South African Sommelier Association (SASA), Co-ordinator of Nederburg Auction selection tastings and Tasting Director for Top 100 SA Wines Challenge.

I have been involved in hospitality my entire professional career. I started out training to be a chef in Nairobi . After 3 years of chef school, I realised the kitchen and its confines were not exactly where I wanted to spend my long term future.  I had and still continue to have a passion for business and entrepreneurship and for as long as I remember I have always had one thing or another going to make an extra few cents. I married the two passions and started my first business when I was 21 a catering company from my mother’s kitchen. That grew into a pretty successful business and kept me busy for the next 7 years of my life. Working with food I developed an interest in wine. I got an opportunity to spend some time in Cape Town and get a formal business qualification I filled up the rest of my time learning more about wine. When the time came, I could not bring myself to leave and decided to battle the department of home affairs and extend my stay in South Africa.

I sacrificed the freedom of self-employment for a pay check and was fortunate to end up getting a job at a wine centric restaurant, working with experienced and knowledgeable sommeliers. This helped fuel my passion and allowed me to interact with amazing people throughout the wine industry and taste fantastic wines from all over the world. Along the way I have earned a few more qualifications and accolades. I am fortunate to work very closely on the wine program of three amazing restaurants each well known for their fabulous selection wines and detailed wine service. One never stops learning about wine, one can never say they have tasted it all. I look forward to my continued education and interactions in the wonderful world of wine.

Working as a barman and waiter during and directly after high school lay the foundation for a career in hospitality that he only realised later in life. Seeking instead to make his money in the offshore oil industry Barry studied motor mechanics, rope access and offshore survival before heading out to Scotland and West Africa to assemble offshore pre refineries. Realising his financial goals but feeling less than accomplished he headed back to South Africa where, after working his way through high street restaurants, he started working on various projects for wine estates including, functions, weddings, poolside bars at guest houses and managing restaurants.

On relocating back to Stellenbosch he took on a management position at Protea Hotel before finally getting an opportunity to train under Joakim at the prestigious Rust en Vrede Restaurant. Working near fanatically, he flew through his Cape Wine Academy courses followed swiftly by the intermediate WSET courses before finally enrolling for the grueling WSET level 4 diploma which he is currently in the second year of.

Barry took over the reins at R&V in 2014 and has successfully maintained and built on the foundation laid before him winning the Best Wine Program in Africa and the Middle East as judged by World of Fine Wine, two years in a row, as well as Wine Spectator Best Award of Excellence.

Zimbabwean-born Tinashe Nyamudoka arrived in Cape Town in 2008 and knew nothing about wine, he could not have imagined that seven years later he would be one of South Africa’s finest and most-respected wine sommeliers. His is currently the head sommelier at The Test Kitchen, previous Oyster Box Hotel and Nobu @ One and Only Hotel.

He has is also a Diploma Graduate(Cape Wine Academy) with a Certificate, Wine Business Management (UCT, GBS), Graduated the Micheal Fridjon Wine Judging Academy

Tinashe has been on wine judging panelist at Wine Of The Month Club and judge to various local competitions.

His accolades are ;Best Wine Steward (cape legends inter-hotel challenge 2013) and EatOut2016 Best Wine Service Award

Born in Viña Del Mar, Chile, Manuel has a rich background in the wine and hospitality industries.

After finishing his studies and working at wineries in places like Casablanca and night clubs in Chile the next goal was to travel the world and not long after took to move to Miami and join the cruise line industry.

Seven years from Bartender to Head Bartender & Beverage Manager in RCCL, two years with a friend running their own bed & Breakfast in a sky resort in the south of Chile and five years as Sommelier for Crystal Cruises was time to settle down.

Certified by the Court of Master Sommelier Americas, with a strong passion for fine wines Manuel was lucky enough to traveled to world renowned wine regions to further his already formidable wine repertoire.

While expanding his wine palate, in 2012 he found himself settling down in Cape Town, South Africa.

Today Manuel, better known as Manny, is the Head Sommelier of Relais & Chateau boutique hotel Ellerman House managing and curating a  +\- 8000 bottles wine collection with one of the most prestigious and award winning lists in the country.