Having initially studied Medical Technology at Wits Technikon in Johannesburg, Dutch born- Arnold Tanzer, began his culinary career in 1989 in the Netherlands; working at various hotels and restaurants in Holland, including the two star Michelin Hotel Corona.
He worked aboard various Holland America cruise liners and before becoming personal chef to one of Hollywood's most powerful icons, Michael Douglas. He later joined Londolozi Game Reserve, amongst the most exclusive private Game lodges in the world, as executive chef; later becoming group executive of the Conservation Corporation, looking after 22 properties in Africa, Tanzania, Botswana, Kenya and South Africa.
In 2001, Arnold opened The Delicatessen, an upmarket food store and restaurant, and now owns Food on the Move, a Joburg based Consultancy and Culinary Production company focusing on delivering world class culinary services and solutions across Africa and the Middle East.
Arnold is a past Vice President of the South African Chefs and additionally, held the elected position of World Chefs Continental Director for Africa and the Middle East for 8 years.
Arnold has represented South Africa internationally at the 2005 Bocuse D’Or in Lyon, was a finalist in the Amstel Salute to success and is the Sunday Time’s Chef of the Year 2008.
He was honoured with the World Chefs Lifetime Membership in 2014 and was a founding member of the Slow Food Chefs Alliance in South Africa. Currently, voluntarily serves as Chairman of the Board of Chefs with Compassion – a registered charity that rescues surplus food and transforms the produce into nutritious meals for the vulnerable during the COVID pandemic.
1,5million meals have been distributed from an estimated 430 tons of rescued produce since April 2020.
We received large donations of vegetables and utensils from Chefs with Compassion which are helping us maintain our homeless soup kitchen that feeds over 200 people daily and vulnerable children in informal settlements in Berea.
After my restaurant business shut down at the start of lockdown, I saw people struggling. They couldn’t get food to eat. I chose to make a difference and I started a soup kitchen to feed people, with help from my staff and family – and Chefs with Compassion.
I used to have a catering business before Covid. Now I am involved with Chefs with Compassion in serving my community by cooking food and also sharing it with other organisations for their communities. I feed 1,500 people each week.
We would like to thank the CWC team as they continuously provide rescued produce that has helped us feed hundreds of thousands of hungry people since the start of the lockdowns.
Hope of the Hopeless Centre would not be open if it was not for CWC, which came and rescued us in the pandemic.
CWC gives Army of Yahweh the opportunity to help other soup kitchens for children and old age homes and vulnerable people in informal settlements in different areas.