Discover Dine Privately

Personalize your request – share the details of your ideal occasion, including cuisine, food preferences, and intolerances/allergies

How it works?

Offering exellent service

There is no need to enter a grocery store or lift a finger – just sit back and enjoy the experience

Private Chef Services

Offerings:

• intimate dining

• luxury events

• birthday celebrations and anniversaries

• holiday gatherings with theme menus

• champagne brunches

• vegetarian feasts

• food stations, buffet, a la carte plating

• complete service and cleanup

• butler, bartender, waiter (on request)

Indulge in tailored Mediterranean, Asian-fusion, and other cuisines, complemented by impeccable service within the luxurious settings of Cape Town.

Creating intimate, tailor-made dining experiences in your home, focusing on dishes inspired by the seasons. By sourcing the freshest local produce, seafood, and artisanal ingredients available each week, designing menus that celebrate nature’s rhythm and your personal tastes.

Providing:

Discover Menu Selections

A la cart

Starter – Yellowtail Tuna Salad (slightly seared tuna, soy-balsamic reduction, avocado mousse, mixed greens)

Main - Catch of the day fish (Fisherman's catch, baby potatoes, spinach, cherry tomato, Beurre Blanc sauce)

Dessert – Panna cotta (white chocolate panna cotta, strawberry couli, strawberry sake)

Plant-based

Starter – Bean soup (white beans, spinach, curried coconut)

Main- Cauliflower (roasted cauliflower head, stuffed with nut pesto, vegan spiced yoghurt, and vegan cheese)

Dessert – Chocolate mousse(silken tofu, dates, Belgian chocolate, raspberries)

Starters – Pot Sticker(pan-fried dumpling with served with Chingkong vinegar dipping sauce)

Vietnamese Veg Rice Paper (rice paper sheet roll served with mint, basil, rice vermicelli, pepper, lettuce, cucumber, peanut dipping sauce)

Spicy Cucumber Salad (coriander, spring onion, chilli oil, garlic and sesame oil)

Siu Mai (prawn-pork steamed dumpling with fish roe)

Mains- Kung Po chicken(classic Sichuan-style sauce, cashew nuts, peppers )

Thai-style Kingklip sweet chilli sauce (crispy kingklip, crispy basil leaves, sweet chilli pineapple sauce)

Cantonese fried rice (barbecued pork, shrimp, egg, veg)

Dessert – Matcha tiramisu (sponge cake, matcha-infused, homemade cream cheese frosting)

Russian Cuisine

Starters – Classic Borscht soup (beef, beetroot, cabbage, tomato, potato, fresh herbs)

Russian salad Olivie (chicken, potato, eggs, carrot, cucumber, pickled cucumber, peas, mayo)

Blinchiki (thin crepes rolled and staffed with cabbage or meat)

Liver cake (chicken liver, carrots, onion, mayo)

Mains: Pelmeni- (pork and beef dumplings served with sour cream)

Golubsi -(cabbage rolls with beef, tomato, fresh herbs served with soour cream)

Salanka with mushrooms-(cabbage, tomato, mushrooms, dill)

Dessert: Medovik(honey biscuit cake, sour cream topping)

Turkish Cuisine

Starters: Lentil soup- (red lentils, tomato, onion, garlic, mint)

Spinach borek- (filo dough pastry, spinach, cheese, potato)

Biber dolmasi-(stuffed peppers with rice, pine nuts, spices, mint)

Mucver-(zucchini fritters served with yogurt)

Mains: Karniyarik- (stuffed eggplant, mince beef, tomato, peppers)

Beef casserole-(beef stew, peppers, onion, potato, oregano)

Bulgur pilaf-(cracked wheat, tomato, pepper)

Dessert: Sweet pumpkin (pumpkin, walnuts, syrup)

Chineese Cusine

I’m a professionally trained chef who graduated from Le Cordon Bleu, Miami, in 2012. My culinary path has taken me across continents — from the Four Seasons Hotels in Miami and Istanbul to acclaimed fine-dining restaurants such as La Petite Maison and other international establishments.

Having spent many years in Turkey, I developed a deep appreciation for the country’s vibrant flavours, diverse traditions, and warm hospitality — influences that continue to inspire my cooking today.

For the past eight years, I’ve made Cape Town my home, where I’ve worked with leading venues including the Cove Collection. Surrounded by exceptional local produce and global influences, I create menus that celebrate both seasonality and creativity.

Alongside my culinary training, I hold a Bachelor’s degree in Hotel and Hospitality Management, allowing me to combine artistic expression with professional organisation and a seamless guest experience.

Born and raised in Moscow, I first discovered my love of cooking in my grandmother’s and mother’s kitchen. Their passion for honest, heartfelt food still guides me — inspiring me to craft dining experiences that connect people, tell stories, and turn every meal into a memorable occasion.

About Dine Privately

★★★★★

Contact us

Feel free to contact us for your customised quote. We appreciate your interest and look forward to hearing from you