Jeandré Basson: A culinary odyssey from Namibia to the world
At just 34 years old, Namibian chef Jeandré Basson has already carved a reputation as one of the country’s most passionate and dedicated culinary talents.
With a diploma in hospitality management and a diploma in fine foods and wine, his career has taken him from the vibrant fine dining scene of South Africa to international competitions and even across the Atlantic to explore the diverse flavours of the United States.
Basson’s love for food began at home. Growing up in a hard-working household with a mother who often worked late as a primary school principal, he found himself cooking family dinners as a teenager.
“I loved the feeling of making my family happy with food,” he recalls. Inspired by Food Network shows and the discipline of professional kitchens, he set his sights on becoming a respected head chef.
That ambition led him to The Culinary Academy in Cape Town (now The Hurst Campus), where he studied from 2010 to 2012. The experience, he says, was transformative, blending technical training with real-world exposure to South Africa’s top chefs and wine estates.
His internship at Tokara Wine Estate under Chef Richard Carsten was a pivotal moment. “It was like doing science with food,” he says. “I learned respect, teamwork, how to handle pressure, and the importance of consistency. It gave me my armour as a chef.”
After graduating, Basson spent two years in Franschhoek, one of South Africa’s culinary capitals, working at the acclaimed Le Bon Vivant. Under the guidance of Dutch chef Pierre Hendriks, he refined his leadership skills and developed a passion for artistic plating and complex flavour combinations. “That’s where I truly began my climb to the top,” he says, having left Franschhoek as a sous chef.
On home turf
Returning to Namibia after five years in South Africa, he quickly made his mark by joining the Chef Association of Namibia.
In 2016, he represented Namibia at the African Culinary Cup at the Polytechnic of Namibia, competing against South Africa, Egypt, Lesotho and Mauritius, and winning gold alongside two fellow chefs under the leadership of Chef David Thomas. “That achievement was the recognition I needed,” Basson says. “It put a stamp on my name as a serious chef. And I met my fiancée through that competition, so it was a double win.”
Basson continued working with Chef Thomas, soaking up his mastery of French fine dining and innovative use of Namibian produce.
His career then took him to the Namibian coast and later to lodge kitchens in the north, where he thrived despite the challenges of limited equipment and facilities. “The feedback from tourists gave me so much confidence,” he says.
Home and away
In 2020, with the hospitality industry facing unprecedented challenges, Basson shifted gears, taking on a role at a new café in Swakopmund before seizing an unexpected opportunity to work in the United States.
The move expanded his horizons and exposed him to Spanish, Asian and classic American cuisine. “It was a culture shock, but tasting produce and dishes we don’t have here was incredible,” he says.
Now back in Namibia, Basson is freelancing as a chef while embarking on a new chapter in freelance food writing.
His mission is clear: to shine a spotlight on Namibia’s culinary scene, uncover hidden gems and inspire the next generation of chefs. “We have such a beautiful country and even better produce,” he says. “I want to promote our food to the world and raise our standards in every way possible.”
For aspiring chefs, his advice is grounded in hard-earned wisdom. “It’s a tough, unforgiving industry, but it builds character. Keep learning, stay disciplined and never give up; your time will come.”
With a diploma in hospitality management and a diploma in fine foods and wine, his career has taken him from the vibrant fine dining scene of South Africa to international competitions and even across the Atlantic to explore the diverse flavours of the United States.
Basson’s love for food began at home. Growing up in a hard-working household with a mother who often worked late as a primary school principal, he found himself cooking family dinners as a teenager.
“I loved the feeling of making my family happy with food,” he recalls. Inspired by Food Network shows and the discipline of professional kitchens, he set his sights on becoming a respected head chef.
That ambition led him to The Culinary Academy in Cape Town (now The Hurst Campus), where he studied from 2010 to 2012. The experience, he says, was transformative, blending technical training with real-world exposure to South Africa’s top chefs and wine estates.
His internship at Tokara Wine Estate under Chef Richard Carsten was a pivotal moment. “It was like doing science with food,” he says. “I learned respect, teamwork, how to handle pressure, and the importance of consistency. It gave me my armour as a chef.”
After graduating, Basson spent two years in Franschhoek, one of South Africa’s culinary capitals, working at the acclaimed Le Bon Vivant. Under the guidance of Dutch chef Pierre Hendriks, he refined his leadership skills and developed a passion for artistic plating and complex flavour combinations. “That’s where I truly began my climb to the top,” he says, having left Franschhoek as a sous chef.
On home turf
Returning to Namibia after five years in South Africa, he quickly made his mark by joining the Chef Association of Namibia.
In 2016, he represented Namibia at the African Culinary Cup at the Polytechnic of Namibia, competing against South Africa, Egypt, Lesotho and Mauritius, and winning gold alongside two fellow chefs under the leadership of Chef David Thomas. “That achievement was the recognition I needed,” Basson says. “It put a stamp on my name as a serious chef. And I met my fiancée through that competition, so it was a double win.”
Basson continued working with Chef Thomas, soaking up his mastery of French fine dining and innovative use of Namibian produce.
His career then took him to the Namibian coast and later to lodge kitchens in the north, where he thrived despite the challenges of limited equipment and facilities. “The feedback from tourists gave me so much confidence,” he says.
Home and away
In 2020, with the hospitality industry facing unprecedented challenges, Basson shifted gears, taking on a role at a new café in Swakopmund before seizing an unexpected opportunity to work in the United States.
The move expanded his horizons and exposed him to Spanish, Asian and classic American cuisine. “It was a culture shock, but tasting produce and dishes we don’t have here was incredible,” he says.
Now back in Namibia, Basson is freelancing as a chef while embarking on a new chapter in freelance food writing.
His mission is clear: to shine a spotlight on Namibia’s culinary scene, uncover hidden gems and inspire the next generation of chefs. “We have such a beautiful country and even better produce,” he says. “I want to promote our food to the world and raise our standards in every way possible.”
For aspiring chefs, his advice is grounded in hard-earned wisdom. “It’s a tough, unforgiving industry, but it builds character. Keep learning, stay disciplined and never give up; your time will come.”
