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.

My name is Linda Nirina Rojohasina Mazibuko. I was born in Madagascar and came to South Africa in 1997. My Father is native to South Africa and is part of the Zulu tribe. I grew up around my grandmother and my mother (betsileo tribe) so my cooking style is highly influenced by them. I used to make many dishes with them from grasshoppers to jalebi. Therefore my cooking style has a lot of fusion elements added to it. I studied culinary arts at HTA School of Culinary Art from 2011 to 2013. I passed very well and have done extensive work in some of the most respected kitchens in and out of South Africa. I have also been trained by some of the most prominent chefs in the industry such as Chef David Higgs at The Saxon Boutique Hotel and Chef Virnon Yergu at the Kempinski Hotel in Doha.

In 2016, I was a Whirlpool brand ambassador, and I conceptualised their recipes for their Sixth Sense range of products. I have cooked for high end clients such as the Mboweni family as well as Castle Milk Stout. I have also consulted and designed menus for companies such as The Orbit Jazz Lounge & Diversity on Call.

In the same year, I auditioned to be a contestant on Top Chef South Africa Season 1. They chose me to participate on the live show with 13 other contestants. There were a total of 104 chefs who were being considered according to the producers. I finished 7th place overall.

In 2017, I was invited to join an organization called Chefs in Africa which I am still a part of now.

I also worked for the Zulberg family as their Private Chef dedicated to always deliver excellence in the work that I do.

In 2017, entered a competition to become a brand influencer for Delush Wines and made Top 10. I finished the competition in 3rd place.

I have designed the new addition to the tapas & vegan dessert menu at Six Cocktail Bar on 7th Street in Melville.

I also have a pilot for my first online cooking show on YouTube. You can find the link below.

In 2018 I was invited to Ankara by a Turkish company to represent the Africa region, they asked me to design 2 special dishes for their restaurant called Chefs & Jars. The project officially launched in February 2019. I was awarded this opportunity by world-renowned African chef Dieuveil Malonga.

Location:
Durban

Cuisine Type:
African, Middle Eastern, Mediterranean and French

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).