For South African chefs, this means looking beyond their comfort zones. Seek out opportunities in top local fine-dining restaurants, such as those celebrated by the Eat Out Awards or affiliated with Relais & Châteaux.

From there, consider pursuing international experience in Michelin-starred establishments.

“You’ll work long hours, you’ll mess up, and you’ll be pushed beyond your limits,” Stocks admits. “But that’s where greatness is forged.”

3. Discipline and resilience are non-negotiable

According to Stocks, talent is just one part of the recipe for success. The other ingredients? Discipline, resilience, and an unstoppable work ethic. “Everyone wants the glory, but few are willing to endure the grind,” he says.

“This isn’t just a job it’s a life. You have to be obsessed.”

Failures and setbacks are inevitable, whether it’s burning a dish, flopping a service, or facing rejection. The difference between those who succeed and those who don’t lies in how they handle these challenges.

4. Develop your signature style

While learning from the greats is essential, nothing beats the importance of developing your own unique culinary voice. This is what will make you stand out in a competitive industry.

He encourages chefs to draw inspiration from their heritage. “Look at what chefs like Peter Tempelhoff and Kobus van der Merwe are doing they’re taking South African cuisine to global heights.”

Whether it’s highlighting local ingredients, reimagining traditional dishes, or experimenting with global influences, finding your style is key.

5. Sweat the small stuff

Greatness lies in the details. Stocks explains that Michelin stars and culinary prestige aren’t just about bold flavours they’re about the small things done exceptionally well.

“The way a dish is plated, the consistency of a sauce, the way your kitchen runs everything matters. The best chefs obsess over the details.”

6. Never stop learning

No matter how successful you become, Stocks insists that the learning never stops. “The moment you think you’ve arrived is the moment you start falling behind,” he warns.

He encourages chefs to travel, taste new cuisines, read, experiment, and constantly refine their craft. For South African chefs dreaming of Michelin stars or global recognition, Stocks’ advice is a roadmap. Master the basics. Work in the best kitchens.

Develop resilience. Find your unique style. Sweat the details. And never stop learning.

“Success in this industry isn’t about luck it’s about obsession, perseverance, and a relentless pursuit of perfection. If you’re willing to put in the work, there’s no limit to where you can go.”

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