Alfred Henry was born in April 1977 in Cape Town and his love for all things sweet and decadent developed during an idyllic childhood spent preparing, packaging and distributing the products of his mother’s Easter egg production.

During his schooling years Alfred realized that human sciences were not his strengths, but as he excelled in home economics his teachers encouraged him to pursue a career in culinary arts. At the age of seventeen Alfred enrolled at the Silwood Kitchen School of Cookery, and during his three years there he completed a Cordon Bleu Diploma with distinction.

On graduating Alfred travelled to the United Kingdom with the goal of learning as much as he could about his passion for the art of pastry making. During his time in the UK he worked as senior sous chef at the Globe Hotel. On learning what he needed to know Alfred returned to his roots and began to work at the Mount Nelson Hotel, and thereafter as head pastry chef and executive sous at the Twelve Apostles Hotel for six years.

Alfred says ‘I feel very fortunate to have worked at a renowned hotel for such an extended period of time. I was able to grow professionally and I had the freedom to play and create, which is what I love to do most’.

During this year Alfred also formed a part of the national pastry squad and, by the end of 2006 his entrepreneurial spirit lead him to open a restaurant in Cape Town. Alfred enjoyed the business experience but throughout this venture he missed focusing on his love for pasty and chocolate work.

By August 2008 he found what he was looking for at the Chocolate Studio and joined the Lindt team in an environment where his heart belongs – with chocolate.