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 was born and raised in Cape Town and qualified as a chef at the prestigious and world-renowned SACA South African Chefs Academy, lead by SA’s top chefs and masters in Classic French cooking Garth Stroebel and Paul Hartman, and received awards for being the tops chefs in SA.
I had the privilege to work in numerous award-winning and first-class establishments. I started off as an Intern at the NH Lord Charles and manage to obtain my qualifications. Then went to go work in Africa’s top nature reserves and lodge named Bushmanskloof nature lodge in the Northern Cape, where I got the opportunity to sharpen my classic traditional African cuisine. I moved on to go work for an Italian family who owned a wine farm named De Capo Idiom vineyards, a very authentic Italian restaurant named De capo Idiom restaurant where I also manage to get a lot of experience in authentic Italian cuisine. I later moved to go work for Carnival UK and joined the cruise ships and got the opportunity to travel and to learn more of the world abroad and to really enjoy the experience of working with people from different countries, but my main goal was to learn different types of cuisines from all over the world and loved traveling from country to country and learning new cuisines.
My last role was as Head Chef at a fine dining establishment named Jordan restaurant where I got the opportunity to work alongside one of SA’s top chefs and restaurant Owner of Jardine and Jordan restaurant, George Jardine who has been on the top 10 alongside Bertus Basson and Liam Tomlin and numerous great chefs on the Eat Out computation list in SA.
I love creating new, exciting, and inspiring dishes every day, love working with fresh ingredients and beautiful natural flavours creates the best “Umami” (FLAVOUR). I focus a lot on fresh and seasonal produce, and I respect all my ingredients. My cuisine is based on classic French cooking, but love cooking modern everyday style cooking such as Molecular Gastronomy. Dishes that blow your mind and souls, enhancing and manipulating flavours is what I do.
I want to leave a legacy behind where people and the world will remember me for the style of cooking, food that would forever reminisce inside your flavour bubble and forever in their hearts. I want to make the world better one plate at a time. My goal is to make people feel they can relate to the message I’m trying to bring to the table “that food really brings people together, no matter the race, colour, culture, or religion” I believe that food is the glue that keeps the world together. At the end of a meal, I want people to feel happy and satisfied. There is nothing better for me as a chef to hear a person say, “compliment to the chef” and that is what I strive for every time I present my food, that people leave happy and with a smile. My passion for food is driving me to do better every day, to be the best is what I want to be before my time on this planet ends.
Cuisine Type:
Classic French, Italian, Molecular Gastronomy, Asian, Indian, South African, traditional African, Cape Malay
Location:
Cape Town

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).