Born and raised in South Africa, Carolyn’s culinary education includes Le Cordon Bleu and the Tante Marie Cooking School in Surrey. After cutting her teeth at Kensington Palace working for The Duke and Duchess of Gloucester, she served as the chef for the Prince and Princess of Wales for 11 years at the Royal House. Since then, she has served as a culinary consultant at top hotels, as a chef in several Michelin restaurants, and as a food editor for the magazine publication Time Out.
