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Chef Nicole Serfontein

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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

I grew up having the privilege of traveling the world from a young age. I tasted French cuisine as a toddler and fell in love with it. I knew then that food would always be awfully close to my heart.

I graduated from the world-renowned City & Guilds chef school, The Institute of Culinary Arts in 2017 with distinction. I specialised in New Product Development in my final year and my thesis focused on replacing conventional sweeteners in baked goods with more ‘healthier’ alternatives.

Once I graduated, I knew I had to spread my wings and experience the flavours that were out there. I started working as a chef on the superyachts later that year. Since then, I have seen the most beautiful spots in the Mediterranean and have had the privilege of cooking with the best of what the world has got to offer.

I am now working as a private chef in the Western Cape, South Africa and I have a huge passion for cooking for families and intimate groups. I enjoy the more personal approach to cooking and taking the time to get to personalize the client’s specific preferences and specifications. I can engage with the guests to make sure I achieve the best results I can.

Being a South African, we have a totally unique outlook on food and the ceremonial beauty of it. Learning about and cooking with these unusual ingredients and flavours have shaped me and my relationship with food. I am highly trained in French cuisine including patisserie and desserts. I hold a lot of experience in a number of international cuisines including all Asian cuisines, Mediterranean, North African, American, and European. I am very enthusiastic about sourcing my produce locally, seasonally, and responsibly. I have a strong cleanliness and hygiene ethic and hold a Food Health and Safety Level 2 Qualification.

Cuisine Type:
Middle Eastern, Italian, French, Asian (Japanese, Thai, Indian, Chinese, Vietnamese), South American (Mexican, Brazilian, Peruvian, Cuban), Mediterranean, South African, and Northern Africa.


Location:
Stellenbosch, surrounding areas, and Cape Town.

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: R850 pp (excl. vat)

Booking requirement: 6 people minimum

1ST COURSE

Caesar croquettes

2nd COURSE

Sourdough pancake with buttermilk fried chicken and sriracha honey 

3rd  COURSE

Aged ribeye with burnt butter and red wine jus with hassleback potatoes and asparagus 

4th COURSE

White chocolate and cardoman cheesecake with fresh berries

MENU 2: R900 pp (excl. vat)

Booking requirement: 6 people minimum

STARTER

Trout beetroot gravlax

Apple and dill salad

Lemon scented crème fraiche

VEG: pickled candy beetroot
PALATE CLEANSER

Naartjie and gin granita

MAIN

Roasted pork belly

Candied Fennel purée

Charred broccoli

Potato fondant

VEG: slow braised cauliflower

DESSERT

Almond and burnt butter tart with rooibos poached pear and vanilla Chantilly cream

MENU 3: R750 pp (excl. vat)

Booking requirement: 6 people minimum

BRUNCH MENU
Seasonal fruit platter
Granola parfait with fresh berries
Smoked salmon with red onion and capers
Sliced avocado on toast with black sesame
Homemade sourdough loaf 

Eggs to order
Bacon and sausages
Sautéed mushrooms
Marjoram, blistered tomato and cheddar fritata

Spicy Shakshuka

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).

Your Details
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Children menu
Children under 12 will be charged half of the adult menu price. Main course & dessert (to be discussed with the chef).
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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.

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Please note. For booking of 8 guests and more, your chef will need an assistant to help prepare, serve and make the whole experience go smoothly. The assistant will come at an additional fee which will be added to the invoice.
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Booking Fee
Please note that a 5% booking fee of the total amount will be added to the quote.
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