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.

From age 9, I’ve spent much time in the kitchen, inspired by my mother’s exceptional cooking. At 16, I chose the Cape Sun Intercontinental 5-star hotel to shadow chefs and gain kitchen experience, solidifying my passion for culinary arts.

After matric, I pursued a national diploma in catering and hospitality studies, starting in hotels and advancing through the kitchen ranks. In 2011, I was selected as an inflight chef for Etihad Airways, serving VIP guests like Sir Paul McCartney, Coldplay and the royal family in Abu Dhabi.

Keanon’s Kitchen, my dream, opened in 2017 in Strandfontein, where I grew up. It’s more than just a catering/private chef business; it’s a community initiative aimed at uplifting local businesses and artists.

Keanon’s Kitchen brings the restaurant experience to your home, making fine dining accessible to all. In the past 15 years, I’ve traveled the world, learning from renowned chefs like Heindrich Koen, Marcus Ree Taylor, Grant Cullingworth, Linsay Ven,n and Sanel Esterhuisan. I incorporate my knowledge and travels to create unique culinary experiences, showcasing fresh local produce and flavors.

Beyond my culinary pursuits, I’m a passionate and competitive surfer, having been riding the waves since I was 16 at my local beach, just 9 miles from Strandfontein.

When I’m not surfing, I love downhill skateboarding with my crew TARBOUND. Though I may not be as fast, my passion and excitement are the same.

South African, Mediterranean, and Asian

Cape Town

• 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

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).