Private chef · Cape Town
Good food, ready for your stay.
I’m Matthew Ryan, a private chef born and raised in Cape Town. I cooked on yachts out of Antibes and Florida, worked at The Chesterfield in Mayfair, and ran a kitchen in Melbourne. Your hosts recommend me for meals while you’re here.
Ready meals
Two days of meals, cooked and in the fridge when you arrive. Every dish is labelled with refreshing notes.See the menu
R4,800 for two
R1,500 per extra guest, ingredients included
Private dinner
A plated dinner, cooked in your kitchen and served at the table. The kitchen is left spotless.See the menus
R3,400 up to four
R800 per guest from five, ingredients at cost
Full-stay chef
Available the full day for any meals planned ahead of time, for as many days as you need.A full-stay day
R4,800 per day
Ingredients at cost
How to book
Send your dates, number of guests, where you’re staying and any dietary needs. You’ll get a menu and a fixed price within 24 hours. Please mention who recommended me.
Travel is R200 a day on the Atlantic Seaboard and City Bowl, R350 for the Southern Suburbs, Constantia and Hout Bay, and R500 for the Winelands and Southern Peninsula.
For wine tours I recommend Wine in the Cape. Book a dinner for the same evening and I’ll cook around the bottles you bring home.