Luxury wedding chef in Cape Town

A wedding menu that tastes of Cape Town

I cook weddings in Cape Town at wine estates in Stellenbosch, Franschhoek and Paarl, Atlantic-facing villas and Constantia gardens, from an intimate dinner to 500 guests. You get one chef responsible for every plate, a menu written for you and a team I brief and lead.

The Cape gives me West Coast rock lobster, snoek and line fish from the cold Atlantic, Karoo lamb and fynbos herbs that grow nowhere else. I cook over the braai, smoke snoek the traditional way and use wild fynbos aromatics to season fish and lamb. Chenin Blanc, Pinotage, Méthode Cap Classique and the sweet wines of Constantia complete the table.

Most Winelands weddings start with a mid-afternoon ceremony among the vines, sundowners as the mountains glow, and dinner once the light fades. I time the braai so the first plates go out as the guests sit down, and keep a late snack ready for the dance floor.

A menu idea: braaied Karoo lamb with fynbos, West Coast lobster and smoked snoek, with Chenin Blanc and Méthode Cap Classique.

Season and logistics

The main wedding season in Cape Town runs October to April. The south-easter, the wind Capetonians call the Cape Doctor, can blow hard in summer, so I plan sheltered cooking, wind-safe service and a covered plan B with the planner. I work alongside your planner and venue so the kitchen fits into their timeline.