Chef Royce Simpson
CUISINE TYPE:
South African, Italian, French, Fusion and Indian
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 was born in Pietermaritzburg in Kwazulu Natal. I lived with my mother after my parents’ divorce, I started baking with my grandmother over weekends when I was old enough.
When I was 15 years old, I move to my grandparent’s in Gauteng, my father’s parents. After some time, I started helping my grandfather with event catering and this is where I found my passion to become a chef.
After qualifying in culinary arts as a chef I specialised in patisserie (pastry). I started working at Capital Moloko hotel, after a few months of rotating between the different sections of the hotel I worked under the banqueting kitchen and this is where I fell in love with events Catering, like when working with my grandfather, by making samosas, cocktail sausage rolls and banqueting desserts.
I left Capital Moloko and worked for a catering company, the difficult area of working for the secluded kitchen was not dealing with the guests, to see the warm-hearted smiles and joy on their faces when tasting the meals, I prepared for them which I learnt was the fuel to my fire.
When COVID hit the world in 2020 I was retrenched, in 2022 I started at the Four Seasons hotel under the banner of senior pastry chef where I learnt vegan cuisine, buffet menus and creating fine dining detailed desserts. I chose to further my career by joining the Chef n Guest’s Family to bring joy and smiles to your family by cooking and creating passionate dishes for you.
This is the day in the life of chef Royce Simpson your chef for the evening.
Cuisine Type:
South African, Italian, French, Fusion and Indian
Location:
South African, Italian, French, Fusion and Indian.
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: R750 pp (excl. vat)
Booking requirement: 2 people minimum
TOTALLY VEGAN
STARTER
Charred Heirloom Tomatoes stuffed with creamy spinach and sweet peppers.
MAIN
Crusted Cauliflower Steaks grilled to perfection with Burnt Aubergine puree & Roasted Root Vegetables.
DESSERT
Fresh Raspberry infused Coconut Panacotta with mango jel & Kiwi Sorbet
MENU 2: R700 pp (excl. vat)
Booking requirement: 4 people minimum
A TRIP TO ASIA
STARTER
Asian Dumpling with Crispy Egg Fried Noodles & Sesame Sweet and Sour Sauce.
MAIN
Asian Style Peking Duck with Hassel Back potatoes, seared Bok Choy, and tangy Hoisin drizzle.
DESSERT
Gulab Jamun with Homemade toasted Coconut Ice Cream. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Chardonnay
MENU 3: R700 pp (excl. vat)
Booking requirement: 8 people minimum
A TASTE OF SOUTH AFRICA
STARTER
Panko Crumbed bacon-wrapped stuffed Portobellini Mushrooms
MAIN
Sticky Tangy Chicken Wings
BBQ Beef Fillet
Kameelhout Wors
SIDES
Warm Roasted Newborne potato Salad
Mediterranean Pasta Salad
Strawberry & Biltong Salad
Braai Meilies
Homemade Garlic Bread Soet Brood
DESSERT
Braaied Salted Caramel Bananas with Homemade Vanilla Ice Cream
or
Decadent Warm Chocolate Lava Cake with Caramel Anglaise
MENU 4: R1100 pp (excl. vat)
Booking requirement: 4 people minimum
A TOUR OF ITALY
BREAD COURSE
Fresh Crisp Traditional Focaccia with Homemade Olive Tapenade.
STARTER
Fresh Water Rainbow Salmon laid on a bed of Wild Mushroom Risotto.
PALETTE CLEANSER
Lemon & Mint Sorbet
MAIN
Steak Fiorentina with cracked New Borne potatoes, crusted sesame baked Aubergine & Salsa Verde.
DESSERT
Deconstructed Chilled Chocolate Tiramisu with homemade creamy Espresso Ice Cream.
Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Sauvignon Blanc
MENU 5: R1700 pp (excl. vat)
Booking requirement: 4 people minimum
A NIGHT IN FRANCE
CANAPÉ
Seared tiger Prawns with burnt Asparagus & Citrus Foam. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Rosé
AMUSE BOUCHE
Crispy brie with Prosciutto & micro salad with balsamic pearls. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Sparkling Wine
ENTRÉE
Slow braised Baby Quail with creamy Cauliflower puree & Pomegranate and Red Onion marmalade. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Sauvignon Blanc
PALETTE CLEANSER
Sparkling Cherry Sorbet.
MAIN
Rare roasted Rack of Lamb with Rosemary Jus, Beetroot Puree, Caramelized Shallots & seared Plum Segments. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Chardonnay
DESSERT
Rich Rooibos Panacotta with Homemade Honey & Vanilla Ice Cream. Wine Pairing recommendation. (To be Purchased separately by the host prior to the event).
Dessert Wine
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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