The chef brings all ingredients, prepares the meal in your kitchen, serves each dish, and cleans your kitchen before leaving. All you have to do is to relax and enjoy a culinary experience.

I am Amilcar Africa, a distinguished chef with a rich background and diverse culinary experiences. Originating from Vryburg in the North West Province and growing up in Mafikeng, my passion for the culinary arts ignited in 2016 through a deep admiration for MasterChef Australia. This fascination with the science of cooking and its ability to unite people has been the cornerstone of my career.

My formal culinary journey began in Cape Town, where I pursued Culinary Arts. This education laid the foundation for my extensive career and fueled my enthusiasm for food. My commitment to excellence and creativity in the kitchen is matched by my dedication to providing exceptional dining experiences.

My professional journey took me to the high seas, working on luxury cruise ships where I honed my skills in diverse international cuisines and gained invaluable insights into global culinary traditions. My travels have taken me to Thailand, Indonesia, Australia, Hawaii, Mexico, the US, and Europe, enriching my culinary repertoire and enhancing my ability to craft unique and memorable dining experiences.

Upon returning from my travels, I transitioned to a role as a private chef, catering to an elite clientele including Ambassadors, Premiers, and other high-profile figures. This experience has refined my ability to deliver exquisite, personalized dining experiences and to manage high-stakes culinary environments with grace and precision.

With a deep understanding of global cuisine, a refined palate, and a knack for creating unforgettable dining experiences, I am poised to bring my expertise to a prestigious position that values culinary excellence and innovative food experiences.

Location:
Cape Town

Cuisine Type:
South African, Asian and Mediterranean

Please Note:
1. To guarantee the best service and experience, bookings should be made at least 48h before the desired date to enable your chef to plan everything accordingly. There will be a 10% surcharge fee for bookings made in less than 48 hours.
2. The minimum number of people required under each menu is based on adult guests and excludes children. Children under 12 will be charged half of the adult menu price. Main course & dessert.
3. A 30% surcharge will be added for bookings on public holidays (1 Jan, 2 Jan, 21 Mar, 7 Apr, 10 Apr, 27 Apr, 1 May, 16 Jun, 9 Aug, 24 Sep, 25 Sep, 25 Dec, & 26 Dec).