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  • Lars Molin - First Officer MY Azzurra II : "Deon did a great job and was well-liked by both crew and owners during a rather busy season. Would be happy to work with him again."

  • Didier Pawlotski – Captain MY Cleopatra : "Mr. Deon Vermeulen has accomplished very nice menus for guests and crew with not much supplies. His food is very imaginative and he always did his best. He is a happy man and collaborate at all time with the crew. Best regards. Capt. D. Pawlotsky"

  • Henric Unden - Captain - MY Sonny II : "Deon only worked for me for a very short period. He, and his food was liked by the crew."

  • Anthony van Blommestein Chief Officer MY Quite Essential : "Knowledgeable and kept the galley, Fridges and dry-stores to a high standard."

  • Ivaylo Chividzhiyan - Captain MY let It Be : "Deon did a very good service on-board MY Let It Be and I would be happy to work with him again."


  • Kym Rapier – Former Owner MY Lucy II : "Best chef I’ve ever had."

  • Tacita Breedt – F&B Manager of Protea Hotel (4*) : "He would be an asset to any company. His quality of work and his professionalism is at the utmost high levels. His creativity as a chef and his food is delicious and beautifully presented."

  • Michelle Stevens - Area Manager Compass Group PLC : "I wish Deon all the best."

  • Michael McIntyre - Head Chef 12A Hotel & Spa (5*) : "Deon is a passionate chef. Very knowledgeable and thinks out the box too, adaptable and great at food styling and presentation A great guy with a serious business mind, which is a great package needed for what he does."

  • John de Villiers - Exec. Chef Servest Multiservices Namibia : "It is my pleasure to provide this letter of recommendation for Deon. As Deon's sole and direct manager at Servers (Husab mine, Namibia), I’ve worked closely with him. Deon showed passion, excellent communication skills and consistently exceeded all expectations. On a personal level, Deon is professional, genuine, charismatic and well-spoken, all qualities that have served him well in his role as Head Chef. Deon brought great value to Servest by ensuring a personal and genuine service to all guests which resulted in consistently exceeding expectations. Deon has a great eye for detail and consistently anticipates guests needs and identifies ways in which he and his team are able to delight them"

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