Private chef for villas, holiday homes and events across Cape Town. Born and raised here, with 6 years cooking on yachts and in kitchens from Antibes to Melbourne.
I cook in villas across Fresnaye, Sea Point and Camps Bay, for managers, hosts and agencies who need a chef they can hand their guests to.
A menu and a fixed price within 24 hours.
Their tastes lead. You revise until it’s right.
Vegan, gluten-free and allergies from the start.
Everything washed and put back before I go.
A plated dinner, cooked in your kitchen and served at the table.
The same dinner for a bigger table. For larger numbers I bring in assistant chefs.
Full-Stay Villa Chef
Available the full day for any meals planned ahead of time. Book as many days as you need.
R4,800
per day
Ingredients are billed at cost, with receipts. Travel is charged by area.
I send a proposed menu and a fixed quote. You make revisions until it’s right.
A 50% deposit holds the date. The balance is due on the day.
Then I take over.
I plan, cook, serve, and leave it spotless.
“Memorable meals are made for you, at a table, not a restaurant.”
I was born and raised in Cape Town. After training, I started cheffing on yachts, and The Chesterfield was my first luxury kitchen. Melbourne was the competitive one: I became head chef of a small café there, which meant training staff, long-term budgeting and menu planning on top of the cooking.
Now I’m home, cooking in villas across Fresnaye, Sea Point and Camps Bay. I let fresh, high-quality produce speak for itself, bring local inspiration into international favourites, and build every menu around the guests at the table.
My rate covers menu planning, shopping, cooking, service and a full clean-down. Ingredients are billed at cost with receipts, and travel is charged by area.
Yes, as a full-stay villa chef at R4,800 a day, for as many days as you need.
For smaller tables, yes. For larger groups I bring in assistant chefs, usually Lila, my assistant chef and caterer.
Yes, most of my work comes through them. I can hold dates across the season and invoice once per stay.
Vegetarian, vegan, gluten-free, dairy-free, allergies and children’s plates are all planned into the menu from the start.
A working oven, hob and some fridge space. I bring my own knives and kit.
I’m based in Sea Point. Travel is R200 per day across the Atlantic Seaboard and City Bowl, R350 for the Southern Suburbs, Constantia and Hout Bay, and R500 for the Winelands and Southern Peninsula.
Public holidays are charged at time and a half, and Christmas Day, New Year’s Eve and New Year’s Day at double.