Shivangi Sinha
Netflix’s ‘Next Gen Chef’ is all about reinvention, bringing together modern techniques and traditional expertise as a new generation of chefs competes for the $500,000 grand prize. With such life-changing stakes, every contestant pushed their limits, but one who stood out in the first season was Ilke Ilke Schaaf. She demonstrated an incredible ability to learn quickly and elevate her craft with each round of the competition. Her consistency and growth impressed the judges, who praised her skill and adaptability. By the time the finals arrived, it was clear that Ilke had rightfully earned her place among the top contenders.
Ilke Schaaf Learned From Her Mistakes and Advanced in the Competition
Ilke Schaaf brought a subtle determination to the season that set her apart from the very beginning. After the first round of eliminations, she was chosen as one of the top 12 contestants to advance in the competition. In the second round, the participants were divided into teams focusing on Asian, Mediterranean, or American cuisine, and Ilke was placed in the Asian group. Unfortunately, she landed at the bottom of the rankings and was visibly disappointed in her own performance. Rather than letting that discourage her, Ilke used the moment as motivation and wanted to elevate her game in the upcoming challenges. Her breakthrough came in the third round. In this challenge, the contestants had to create a savory apple dish, get feedback from the judges, and then refine it into a final plate.
Ilke impressed everyone by presenting Calas with Apple Pancetta, Chorizo, and Apple Butter, earned rave reviews and secured her first coveted Pin of Excellence. She continued her momentum in the Casual Dining Experience challenge, where she won another Pin of Excellence for her flavorful Bobotie Meat Pie. When the time came to present her dish to students at the Culinary Institute of America, Ilke went the extra mile by adding a vegetarian Sweet Potato Curry Pie and freshly brewed iced tea to the menu. Although her counter was slightly disorganized, her culinary skills were undeniable. For the final fine dining challenge, Ilke created a standout dish of Poached Cod with corn, tomatoes, mussels, and fish scrap cappelletti. The variety of textures and depth of flavor left the judges impressed and got her a well-deserved spot among the top three finalists.
Ilke Schaaf is Working as a Line Cook at a High-End Restaurant Today
Ilke Schaaf is currently a Line Chef at Clover Hill, a Michelin-starred restaurant in Brooklyn, New York, where she plays an integral role in the day-to-day operations of the kitchen. As a line chef, she is responsible for preparing and plating dishes, maintaining consistency in flavor and presentation, and collaborating closely with the executive chef and her team to deliver a fine-dining experience that meets Clover Hill’s exacting standards. Her work also involves managing, monitoring quality control during service, and ensuring the smooth flow of the kitchen even during peak hours. Before joining Clover Hill, Ilke built a strong foundation through her culinary education and prior professional experience.
She graduated from The Culinary Institute of America (CIA), where she studied from 2018 to 2022. Raised in Dublin, Georgia, Ilke attended Trinity Christian School before moving into the culinary world. Her early career includes working as a Chef/Line Cook at Francie Brooklyn, where she gained experience in a dynamic kitchen setting, and at The Grey, a celebrated restaurant specializing in Port City Southern cuisine in Savannah, Georgia. These roles allowed Ilke to explore both her Southern culinary roots and the demands of a fast-paced, high-profile kitchen. With her dedication, adaptability, and passion for food, Ilke has steadily progressed from student to professional chef and carved out her place in New York’s competitive culinary scene.
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Ilke Schaaf is Most Likely Preparing for Her Upcoming Nuptials
Life has found a beautiful rhythm for Ilke Schaaf, both personally and professionally. While she thrives in the kitchen as a chef in Brooklyn, she has also been flourishing outside of work. In May 2025, Ilke got engaged to her longtime partner, Jonathan Noll, in a romantic moment on a boat in Upstate New York. The two have been together for years, and their bond has long since extended to their families. It made their engagement feel like a celebration for everyone who knows them. With most of her close friends and professional circle based in New York, Ilke considers the city her home, but she never forgets her roots.
Originally from Dublin, Georgia, Ilke makes it a point to visit her parents and extended family as often as she can. She is very close to her siblings, Lika and Noki Schaaf and finds comfort in reconnecting with her Southern upbringing. Family gatherings are an anchor for her, and much of her culinary inspiration can be traced back to those meals, flavors, and traditions she grew up with. Her family’s heritage is from Namibia, and Ilke has traveled there multiple times, including a trip in September 2024 and another the previous year.
These trips have been a source of reflection and creativity for her, influencing the way she thinks about food, ingredients, and storytelling through cuisine. Outside of the kitchen, Ilke is definitely a cat person and dotes on her family cat whenever she is back home in Georgia. Balancing life between the high energy of New York City and her quieter family life in Georgia and Namibia keeps her grounded and connected to what matters most.
