Chef Theleshin Grimsel
CUISINE TYPE:
Mediterranean, Thai, Asian, French and Jamaican
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
Being outdoors is definitely life for me, growing my own food is also one of my passions but I would have to say cooking comes first.
I started my culinary journey studying hospitality management in PE at Russel road college. I trained at various hotels in PE, I then moved out to work for Shamwari Private Game reserve for a number of years before working abroad in Ireland for some time too.
Music is also another passion of mine as I was a club DJ and still have a love for sounds, in my free time u can catch me at the beach or at home where I love trying new things such as fermentations for sauces and curing and smoking of meats, making my own beer and even growing my own super hot chilies for exotic sauces. I am also currently working as a professional chef.
But as a private chef, there's definitely the potential to take home dining to the next level!
Cuisine Type:
Mediterranean, Thai, Asian, French and Jamaican
Location:
Gqeberha (Port Elizabeth)
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:
R620 pp (excl. vat)
Booking requirement: 6 people minimum
(Please note that an assistant fee will be added automatically for booking of 6 and above)
Amuse Bouche of Chef’s selection
STARTER
Trio of Venison Carpaccio
selection of Venison carpaccio, with orange-glazed onions, Parmesan shavings drizzled with balsamic reduction topped with wild rocket
MAIN
Grilled Peppered Beef Fillet wrapped in Bacon And stuffed with Garlic white cheddar, topped with mussels in blue cheese sauce served with a mélange of Vegetables and Creamy Mash potatoes
DESSERT
Dark Chocolate Fondant served on a bed of Vanilla Caramel, topped with Bar one ice cream
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Alto Cabernet Sauvignon (Red Wine)
MENU 2: R550 pp (excl. vat)
Booking requirement: 6 people minimum
(Please note that an assistant fee will be added automatically for booking of 6 and above)
Amuse Bouche of chef's selection
STARTERS
Baked tomato tartlet
Chefs Cheese and Garlic stuffed tomato Tartlet baked on puff pastry served with homemade basil pesto and microgreens salad
MAINS
Pan Fried Cajun Line fish served with a smoked pea puree on a bed on creamy garlic mash topped with herbed butter finished off with a citrus gremolata salsa and Buttered mange tout
DESSERT
Fluffy Strawberry Mousse served with Shortbread and Chantilly Cream and Candied Strawberries
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Resiling or Gracia (White wines)
MENU 3:
R570 pp (excl. vat)
Booking requirement: 4 people minimum
(Please note that an assistant fee will be added automatically for booking of 6 and above)
Amuse bouche of chef's selection
STARTERS
Parma ham and Melon Salad Parma ham and sweet melon summer salad dressed with a passion fruit dressing and crispy onion bits and feta
MAINS
French Rack of lamb, set on a rich herb mash served with charred red peppers, garlic buttered green beans, and rosemary and mint-infused sauce
DESSERT
Lemon Posset
Decadent and Creamy citrus dessert served with Oreo infused ice cream and crunchy honeycomb shards
Wine pairing recommendation. (To be purchased separately by the host prior to the event)
Nederbergs The Motorcycle Marvel (red 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).
Copyright © {year} Chef & Guests
Subscribe to our newsletter for the latest news, special offers and updates.
Follow Us