9 Ryan Hattingh, International operations director,
Gaucho
Ryan Hattingh’s first venture onto the culinary scene was as a pasta chef in South Africa, in 1983.
He subsequently left to complete a degree in management, on his father’s insistence: but Hattingh had been bitten by the F&B bug and was determined to forge a career in kitchens.
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After learning all he could from top-notch chefs over three years, Hattingh went on to open his first restaurant.
Four years later, the eatery entrepreneur moved to the UK, where he began working in outlet management.
Hattingh’s journey with Gaucho began in 2001, from which time he’s grown with the brand – doing everything from meeting with farmers to discuss beef in the Argentine Pampas, to launching restaurants in London, Beirut and, most recently, Dubai.
Today he stays close to his hands-on kitchen roots, assisting head chef Fernando Trocca in developing Gaucho’s signature ceviche, tirradito and causa menus.
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