Chef Lerato Tlali
CUISINE TYPE:
Asian, Mediterranean, Italian, South African and French cuisine
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
Hi there! My name is Lerato. I am a chef, food stylist, and food writer with a love for the arts. I completed my Cordon Bleu Diploma with a focus on Cooking and Related Culinary Arts at Silwood Cookery School, which provided me with a solid foundation in culinary techniques and skills. Over the past 6-7 years, I've dived headfirst into the culinary world, gathering hands-on experience in some incredible fine dining spots like The Test Kitchen, La Colombe, The Potluck Club, De Grendel, Marble, The Shortmarket Club, and DW Eleven-13. In my pursuit of expertise, I've delved into food styling, learning under Claire Ferrandi at Claire Ferrandi Food Styling. Catering has also been part of my repertoire, honed through my time at Silwood and offering private chef services in JHB intermittently. Additionally, my portfolio includes roles in recipe and product development at Food Design Agency, and Woolworths Food Head Office, contributing to innovative culinary creations. Furthermore, I worked as a Research Assistant at That Food Guy Publishing, where I gained insights into the research and development aspects of the industry.
In addition to my writing responsibilities at Eat Out and Food24, I supported the Social Media manager by capturing and curating content for the social media platforms. This included content creation for events such as the JHB Eat Out x Lexus Art of Food Boutique Event, announcements for new restaurants on TikTok and Instagram, and coverage of the Eat Out Awards. While these experiences have been incredibly rewarding, I've been itching to get back to my creative roots in the kitchen. So here I am, back and ready to whip up something special for you as your private chef!
Location:
Johannesburg and Pretoria
Cuisine Type:
Asian, Mediterranean, Italian, South African and French cuisine
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
Menus
MENU 1: R800 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Tuna tartare, wasabi mayo, cucumber & pineapple salsa, sesame
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Sauvignon Blanc
SORBET
Pineapple & chilli sorbet
MAIN COURSE
Pork belly, smoked sweet corn purée, apple cider jus, apple & fennel salad
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Pinotage
DESSERT
Fudgy chocolate brownie, Nutella mousse, ginger & lime gel, toasted hazelnuts
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Noble Late Harvest Chenin Blanc
MENU 2: R760 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Lemongrass & coconut mussels served with ciabatta
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Hartenberg Riesling
MAIN
Soy braised beef short rib, grilled tender stem broccoli, fine green beans, parmesan mash
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Cabernet Sauvignon
DESSERT
Apple & cinnamon cake, earl grey cremeux, toasted spiced nuts, salted caramel
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Late Harvest Riesling
MENU 3: R720 pp (excl. vat)
Booking requirement: 6 people minimum
SHARED PLATES
Sriracha pork belly bites
Coriander & pork dumplings
Spicy edamame beans
Roasted red peppers, whipped feta, basil, toasted pine nuts, caramelized onions
Beef short rib tacos with an Asian slaw
Grilled sweetcorn served with a parsley butter & spicy mayo
Salmon & avocado rice paper cups
Sticky BBQ wings
Grilled tender stem broccoli & Bok Choi
Cucumber, feta & red onion bulgar wheat salad with a creamy zesty dressing
Lemon cheesecake
MENU 4: R780 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Line fish ceviche, citrus escabeche, herb oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Sauvignon Blanc
MAIN
Sea Bass with, creamy leek & mussel velouté, charred asparagus, fondant potatoes, herb oil
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Chenin Blanc
DESSERT
Lemon poppyseed cake, mascarpone mousse, burnt marshmallow, frozen yoghurt
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
MCC Brut or Late Harvest Riesling
MENU 5: R610 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
Grilled cauliflower, chimichurri, toasted pine nuts
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Chenin Blanc, Swartland
MAIN
Butter chicken(on the bone), a selection of sambals, naan bread, fragrant rice
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Franschhoek Cellar Rosé
DESSERT
Fudgy chocolate brownie, orange & cardamom crème anglaise
Wine pairing recommendation. (To be purchased separately by the host prior to the event).
Noble Late Harvest
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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