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Chef Devasena Padayachi

CUISINE TYPE:
Mediterranean, Asian and South African

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Service Description

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.

About The Chef

Chef Devasena Padayachi is a Johannesburg Born chef. With an International and National Diploma in Professional Cookery. She is passionate about the Art of Cooking and brings fresh cooking ideas, new perspectives, Diversity, colour and flavour to any table.

She has worked shifts at high volume hotels such as Michelangelo, Radisson Blu, Palazzo Hotel Montecasino and By word of Mouth.

Chef Devasena then took on a role at the South African Chefs Association as a lecturer, Where she trained Young Chefs to improve their skills in the culinary world. Then she went on to open up a Catering Company which is setting a mark in the Johannesburg and Pretoria Areas.

Location:
Johannesburg & Pretoria

Cuisine Type:
Mediterranean, Asian and South African

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

Menus

MENU 1: R350 pp

Booking requirement: 4 people minimum

STARTER
Scotch eggs drizzled with a sweet and sour yoghurt laid to rest on a herb salad topped with smoked salmon.

MAIN
Succulent roast chicken breast served with buttery new potatoes, roast cinnamon veg and salad.

DESSERT
Safron pannacotta , green grapes, vanilla meringues, fresh strawberries, pistachio praline and vanilla ice- cream.

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Sauvignon Blanc or chardonnay.

MENU 2: R350 pp

Booking requirement: 4 people minimum

STARTER
Spinach and feta cheese chicken roulade served with a Caprese salad.

MAIN
Seared hake fillets served with creamy polenta and sautéed mushrooms , drizzled with a basil foam and topped with asparagus.

DESSERT
Homemade malta pudding served with a crème anglaise and topped with fresh berries.

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Crisp and lively sweet white wine.

MENU 3: R450 pp

STARTER
Garlic wine clams and herby scallops served on a salad.

MAIN
Grilled filet mignon served with herby mash and an array of seasonal veg drizzled with a demi glace.

DESSERT
Chocolate mouse tower served with an Oreo soil, topped with a strawberry macaroon and drizzled with a strawberry coulis.

Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Semi sweet/Rose.

Please Note: To guarantee the best service and experience, any booking should be made at least 48h before the desired date.

Your Details
Name and Surname
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Contact Number
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Email Address
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Chef Name
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Choose your menu
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Children menu
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50% of the cost of the chosen menu for children under 12. A custom children menu can be arranged with the chef.
Date

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Number of guests
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Please note. For booking of more than 12 guests, your chef will need an assistant to help prepare and serve each course. The assistant will come at an additional fee which will be added to the invoice.
Time
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Address
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Special Requirements
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Confirmation of Fully equipped Kitchen and Dinnerware
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Got a discount code?
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Booking Fee
Please note that a 3% booking fee of the total amount will be added to the quote.
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