Chef Keketso Sephai
CUISINE TYPE:
Pan-African, French, Italian, American, Indian, Mexican, Peruvian, Japanese, Chinese, Caribbean, Molecular
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
I’ve always attributed my cooking to my maternal grandmother and aunt, my mother had a hand in the baking aspect of it. As a little girl I used to cook Sunday meals for the family, I would cut tree leaves and sprinkle them on the food pretending that I’m doing a cooking show, I pride myself with the ability to be hospitable to clients and through this I was afforded an opportunity to study my Advanced Diploma in culinary arts and professional cookery at Olive Chef school Bloemfontein, I had the privilege of being an in-service trainee at The Ritz-Carlton Amelia island, a 5 star- 5 diamond establishment where I worked under the guidance of Chefs Thomas Tolxdorf, Ian Piamonte and Garrett Gooch and I believe that shaped my culinary background, I’ve worked at some prestigious establishments including St.regi’s Dubai, The Ritz-Carlton Naples, Forum Homini & Roots Restaurant, Recently I have been working at The Blyde Villa as a Private Chef and have cooked for many great people such as Balwin Properties CEO and Mbokodo Construction MD, I also own a small catering company called Feast co. where we service intimate, and corporate clients around Gauteng.
I hope to invade your home with a lot of love through the menu themes I have curated and hope to see you soon!
Cuisine Type:
Pan-African, French, Italian, American, Indian, Mexican, Peruvian, Japanese, Chinese, Caribbean, Molecular.
Location:
Johannesburg and Pretoria
The Menu price includes:
• Your chef traveling fee (If the venue
• falls within the chef working areas)
• The cooking of all the dishes
• The entire service
• The cleaning
Choose one of the menus below:
MENU 1: R640 pp (excl. vat)
Booking requirement: 8 people minimum
“South-Ah”
3 course South-African taster menu
Starter
Ostrich tartare with roasted garlic and caper foam, Parmesan foam, Parmesan soil, shaved confit duck egg yolk in rock salt dome.
Main course
“Pap en Vleis”
Corn and cheese stywe Pap, braised short-rib, Veg, pickled beets, Pearl onions, Chakalaka gastrique, crispy carrot straws.
Dessert
“Magwinya”
Doughnut filled with amarula malva pudding mousse, rooibos ice-cream and vanilla bean soil.
MENU 2: R760 pp (excl. vat)
Booking requirement: 8 people minimum
Four elements of Nature
4 course
“Water”
Atlantic seafood with “sea vegetables “, ginger and shellfish consommé, deep fried prawn head and squid ink tapioca cracker with lemon and dill foam.
“Earth”
Edible garden-snap peas, pickled baby carrots, parsnip, roasted beets, grilled cauliflower, radish, tender-stem broccoli on roasted dukkah “soil” dressed in champagne vinaigrette.
“Fire”
Smoked pork belly, bacon croquette, orange sweet potato fondant, pomme purée, apple and fennel slaw with a beer beurre blanc.
“Air”
Aerated elderflower parfait with strawberry gel, wild strawberry, olive oil jam, ginger snap dust and elderberry sherbet
MENU 3: R890 pp (excl. vat)
Booking requirement: 6 people minimum
“Africa to the world”
5 course African taster menu
Mozambique
Piri-piri chicken, mango chutney, cashew crumble and garlic parsley oil.
Ethiopia
Lamb sambossa and “biz baz” sauce and tamarind chutney.
Tanzania
Elevated Kuchimbari salad with avocado and lime creme quenelle.
Nigeria
Crab Jollof rice, dehydrated onion crisp.
South-Africa
Malva pudding, Lavender infused crème anglaise, rooibos brandy snaps, berries, edible flowers.
MENU 4: R1100 pp (excl. vat)
Booking requirement: 6 people minimum
“8 Wonders of the World”
8 course semi- tasting menu
Machu Picchu
Peruvian cebiche turmeric cone, avocado and cilantro mousse, herbs de Provence popcorn crumble.
Christ the Redeemer
Tomato salmorejo, sweet pickled baby tomatoes, toasted pine-nuts with spicy sofrito tuile.
Grand Canyon
American corn dog x lobster roll adorned with caviar.
Table Mountain
Springbok carpaccio, micros, rooibos poached pear, gorgonzola and walnut crumble.
Taj Mahal
India pale ale and tamarind granita popsicle, pineapple gel.
Great Wall of China
Crispy skin, sous vide pecking duck breast, duck egg yolk, spring onion purée, carrot fondants, tender-stem broccoli , cucumber pancake with Szechuan jus.
Colosseum
Ricotta, Parmesan and mascarpone ravioloni, truffle oil cacio e pepe, dehydrated porcini dust.
Chichen Itza
Sweet golden taco, Apple & cherry compote, Dulce de leche, burnt corn ice cream, dried horchata foam.
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).
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