DUBAI: Thinus van der Westhuizen’s approach to cooking is rooted in patience, discipline and respect for ingredients — values shaped over more than two decades in professional kitchens across South Africa, Mozambique and the Middle East.
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Born in Pretoria, South Africa, van der Westhuizen began his culinary training early, and worked in luxury hotels and fine-dining kitchens before settling in the Gulf. He has spent the past four years at 99Sushi Bar & Restaurant in Abu Dhabi, overseeing the kitchen and its day-to-day operations. During that time, the restaurant has retained its Michelin star for three consecutive years. He now serves as culinary director of Ninety Nine SB Investment L.L.C. — the holding group that manages the 99 Sushi Bar brand outside of Spain. He oversees culinary strategy across the group while remaining closely involved with the kitchen.
When you started out, what was the most common mistake you made?
I often rushed the cooking process, (not) allowing flavors time to properly develop. Like many young chefs, I was eager to impress and move quickly, but I learned that patience is essential. I also underestimated the importance of ingredient quality — even simple dishes can be transformed when you start with the best ingredients possible. They make an incredible difference.
