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.

Hello Salaam, I'm chef Waahid, a Bo-kaap native. Yes, my curry is amazing, and yes there's always a kosister in the mix somewhere lol. That's not all my cooking is though. Coming from a traditional cape Malay home, food was central to everything we did. The feasts we would have on birthdays, holidays and religious celebrations growing up nurtured my love for food.

With this love of food enrolled at the international hotel doing their advanced culinary arts diploma course. I furthered my training by completing culinary supervision and kitchen management course after obtaining my culinary arts diploma. With this, my food journey got taken to new highs. I got the opportunity to meet and work with celebrity chefs during my time at culinary school. This exposure to Buddy Valastro, Marco Pierre White, Jenny Morris, Reza Mohammad, Matt Preston, George calombaris, Adriano Zumbo, Neil Anthony only drove me more.

After graduating from culinary school and getting a job with food network chef Jenny Morris. I then got called to join the La-Mouetta team under chef Henry Vigour, in preparation for restaurant week 2019. I spent 2020 cooking in The Queen Victoria Hotel's Dash Restaurant under chef Chris Errusmus. After the covid19 outbreak, I decided that its time to offer my cooking skills as a service for the discerning guests looking for a bespoke experience.

Cuisine Type:

Cape Malay, Japanese, Indian, Moroccan, Italian, French, South African, British, American, Southeast Asian, Mediterranean.

Location:

Cape Town

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).