
Chef Storm
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
For over two decades, Executive Chef Storm has been at the forefront of redefining private dining, transforming exclusive events into bespoke culinary journeys. As the visionary founder and driving force behind her renowned private cheffing agency, Chef Storm brings unparalleled expertise, artistry, and a deeply rooted philosophy to every table she sets.
Chef Storm's culinary path began in prestigious kitchens, where she honed classical techniques and developed a profound respect for ingredients at their source. This foundation ignited her passion for the "Earth to Table" movement long before it became a trend. Dissatisfied with the limitations of traditional restaurant service and driven by a desire for deeper connection, she channeled her extensive experience into creating intimate, personalized dining experiences, establishing her own successful agency dedicated solely to private clientele.
Her signature approach, "Earth to Table Nutritional Fine Dining," is more than a style; it's a commitment:
- Earth-Centric Sourcing: Chef Storm cultivates direct relationships with local farmers, foragers, and ethical purveyors. She prioritizes seasonal, peak-ripeness produce, sustainably raised proteins, and artisanal products, ensuring every ingredient tells a story of origin and integrity.
- Nutritional Intelligence: Understanding that exceptional dining should also nourish, Chef Storm seamlessly integrates nutritional awareness into her haute cuisine. Her menus thoughtfully balance flavor, texture, and visual artistry with mindful consideration of dietary needs, wellness goals, and pure vitality – without ever compromising on indulgence or sophistication.
- Fine Dining Artistry: With two decades of mastery, Chef Storm crafts dishes that are visually stunning and explosively flavorful. Her presentations reflect the elegance of fine dining, meticulously plated to showcase the inherent beauty of pristine ingredients.
- The Private Event Advantage: Specializing exclusively in private events – from intimate dinners and celebratory gatherings to corporate retreats and elaborate weddings – allows Chef Storm to offer an unmatched level of customization and attention. She collaborates closely with each client, designing menus that perfectly reflect their vision, theme, and dietary preferences, executed with seamless, professional service in the comfort of their chosen
Cuisine Type:
South African, Earth to Table, Fine dining, Nutritional
Location:
Johannesburg and Pretoria
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
MENU 1: R750 pp (excl. vat)
Booking requirement: 6 people minimum
1ST COURSE
OSTRICH CARPACCIO
Cured Smoked Kudu served a Soya Marinated Coal fired Aubergine, Fire Grapes, Crisp Kale, Dijon Honey Cream Whip topped with rocket.
Wine pairing recommendation. (To be purchased separately by the host prior to the event). Merlot
2ND COURSE
FILLET WITH EXOTIC MISO INFUSED MUSHROOM ON PEPPER SAUCE
Fillet steak on a miso-infused cream sauce with red pepper corns and exotic mushrooms sautéed in garlic, soy brown sugar. Served with char-grilled Organic maple-infused tri-color baby carrots. And smoked paprika
Wine pairing recommendation. (To be purchased separately by the host prior to the event). Pinotage blend
3RD COURSE
MALVA WITH ROIBIS INFUSED SALTED CARAMAEL CUSTARD
Rich baked buttery malva pudding slices with a Poached pear and roibois-infused salted caramel custard.
MENU 2: R750 pp (excl. vat)
Booking requirement: 6 people minimum
STARTER
MUSSELS IN CREAMY FENNEL INFUSED LAGER AND FENNEL CREAM
Mussels served in a creamy lager, garlic, fresh herbs chardonnay sauce. Served with wedges of homemade Buttered Ciabatta
Wine pairing recommendation. (To be purchased separately by the host prior to the event). White wine
MAIN
GRILLED COD WITH HOMEMADE ROMESCO
Ethically Sourced Cod or Kingklip (availability depending) filets seasoned with a house cumin and smoked paprika rub. Served on a bed of Tomato and carrots Romesco sauce. Served with million-dollar Potatoes.
Wine pairing recommendation. (To be purchased separately by the host prior to the event). Smoked wooden chardonnay
DESERT
ZESTY ORANGE DARK CHOCOLATE MOUSSE ON GINGERBREAD CRUMBLE
Rich smooth chocolate and orange zest mouse on a gingerbread homemade cookie crumble served with toasted Peanuts and agave drizzle
MENU 3: R850 pp (excl. vat)
Booking requirement: 6 people minimum
TAPA
GARLIC OYSTERS
Fresh Oysters served with Lime juice, olive oil, Charred garlic, and Fresh Parsley Served With Lime wedges
STARTER
POMEGRANATE ROASTED LAMB CUTLETS
Free-range Lamb cutlets, fire-grilled, topped with Pomegranate Molasses Hummus, drizzled with a cumin-infused raw honey drizzle, and Italian parsley.
MAIN
SIRLOIN PARMESAN MUSHROOM TAGLIATELLE PASTA
Seared Sirloin Steak grilled sliced over Handmade Fresh Tagliatelle. A mix of Exotic Mushrooms, Truffle Oil, Creme Fraiche and finished with Pecorino Cheese
DESERT
CARAMEL ESPRESSO TRUFFLE
Coffee and caramel ganache coated in rich chocolate served with Organic vanilla bean ice cream and smooth chocolate glaze
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 20% 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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