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Cuisine:

Mediterranean, South African, Asian, French, Italian, and Latin American

Location:

Cape Town

Chef Chevonne

About The Chef

I grew up in the Hospitality industry, my grandmother owning a hotel and my mother owning a restaurant. Since the age of 5 years old, I have been in and around the kitchen, intrigued about what I can learn and what I could help with.

In my final year of high school, I won a cooking competition, earning myself a full bursary at Capital Hotel School, Pretoria. I graduated from Capital Hotel school, Pretoria, with Cum Laude in Professional Cookery in 2019 and from Silwood school of cookery, Rondebosch, with Advanced Pastry in 2021. I specialize in Fondant sugar flower art as well.

I have worked in many different establishments all over SA, from fine dining to family-run restaurants. I am my happiest when I am in the kitchen creating art from food.

In 2023, I started my own small pastry and catering business, specializing in custom-designed cakes and private catering orders.

In 2025, I was on the reality cooking show on SABC2 called "Taste master SA S6". Here I worked with a lot of esteemed chefs. Throughout the competition, I won 3 of the challenges with my dishes. I ended up making it to the final and was then the Runner-up of the season.

I have always known I was going to become a chef; there was no backup plan, so I know I am where I'm supposed to be, in the kitchen!

MENU 1: R880 pp (excl. vat)

Booking requirement: 6 people minimum

AFRICAN EXPERIENCE

AMUSE BOUCHE
“Oepsie” Bacon Maraschino cherry pinwheel.

BREAD COURSE
Amagwenya / “Vetkoek”, Biltong truffles

STARTER
Peri-peri Chicken hearts, chakalaka, pap croquette.

MAIN COURSE
Slow roasted Beef short rib, baby onions & carrots, creamy samp, crispy spinach.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Alvi’s Drift Albertus Viljoen Bismarck.

DESSERT
Melktert Malva pudding, Caramel sauce, toasted almonds

MENU 2: R1060 pp (excl. vat)

Booking requirement: 6 people minimum

BRAAI

CANAPES ON ARRIVAL
Biltong Vol-au-vents
“Oepsies” Bacon and glace cherry skewers

NYAMA MEAT
Beef steak with chimmichurri
Peri peri chicken wings.
Boerworse
Pairing recommendation. (To be purchased separately by the host prior to the event)
Rustenberg RM Nicholson

SIDES
Coleslaw
Corn ribs with garlic herb butter
Chakalaka
Pap
Garlic Cheese bread
Homemade chilli sauce

DESSERT
Milktart tartlets, Chantilly cream, toasted almonds.

MENU 3: R1170 pp (excl. vat)

Booking requirement: 6 people minimum

AMUSE BOUCHE
Pickled Aubergine, homemade ricotta, homemade crostini.

BREAD COURSE
Garlic olive Focaccia, oven roasted onion cream cheese.

STARTER
Butterflied prawns, garlic butter, citrus salsa, turmeric aioli.

MAIN COURSE
Pepper crusted Beef fillet, carrot puree, chard baby onion, sauteed exotic mushrooms, coffee cream sauce, crispy onion.
Pairing recommendation. (To be purchased separately by the host prior to the event)
Diemersfontein Coffee Pinotage 2023

DESSERT
Vanilla bean pannacotta, meringue shards, seasonal fruit coulis.

MENU 4: R1500 pp (excl. vat)

Booking requirement: 2 people minimum

BREAD COURSE
Brioche, whipped honey thyme butter, potato skins

STARTER
Tomato tart tatin, feta sour cream, mixed herb pinenut salad.

MAIN COURSE
Honey soy glazed duck breast, grilled cabbage, pangrattato, fondant potato, honey orange sauce.
Wine Pairing: Alvi’s Drift Verreaux

DESSERT
Crème Brûlée

PLEASE NOTE:

The Menu price includes: - All the ingredients
- Your chef traveling fee (If the venue falls within the chef working areas)
- The cooking of all the dishes
- The entire service
- The cleaning

20% surcharge fee
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 20% surcharge fee for bookings made in less than 48 hours.

30% surcharge fee
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).

Minimum number of people required
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.
Your Details
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Please note: for bookings of 8 guests or more, your chef will need an assistant to help prepare, serve, and ensure the whole experience runs smoothly. The assistant comes at an additional fee, which will be added to your invoice. For larger bookings of 12 or more guests, your chef will confirm if more than one assistant is required.
Children menu
Children under 12 are charged half the adult menu price for a main course and dessert only. If you'd prefer a custom children's menu instead, this can be arranged directly with your chef and may be priced differently.
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Booking Fee
Please note that a 5% booking fee of the total amount will be added to the quote.
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