Chef Chef Lungelo Masiza

Chef At Home In Cape Town

_About Chef Muro Masiza_

As a skilled and experienced chef, I bring a passion for culinary excellence to every dish I create. With a strong background in kitchen management and food production, I excel in fast-paced environments where attention to detail and creativity are essential.

_Experience_

- _Belmont Mount Nelson Hotel (CDP)_: Cold Production Chef (Dates)

- Managed cold production, including sushi and canapé functions

- Innovated new dressings and sauces

- Cooked hot and cold meals for breakfast, banquets, lunch, and dinner

- Maintained high kitchen standards and ensured timely food preparation

- _Extreme Kwezi_ (2013): Pastry Chef

- Catered for up to 1200 guests

- _Table Bay Hotel_ (2010-2011): Pastry Kitchen

- Specialized in pastry, homemade ice cream, sugar décor, à la carte, and in-room dining

- _Olympia Café_ (2008-2009): Commis Chef

- Learned basic cooking skills, including cleaning, knife work, and simple dish preparation

_Current Venture_

- _Chef Lungelo Food and Beverage Company_ (Present)

- Owner and Executive Chef

- Oversee all culinary operations, menu development, and food production

_Key Skills and Competencies_

- Proficient in cooking various English and foreign dishes

- Knowledgeable about health and hygiene requirements

- Experienced in restaurant, catering, and inn-style food production

- Proven leadership and management skills in kitchen environments

For me, cooking is...

Cooking is my passion, inspired by my mother, a talented cook. I particularly enjoy preparing Cape Malay, Italian, and South African dishes.

I learned to cook at...

Level 2 Diploma in Professional Cookery (City and Guilds) Capsicum and SA academy 2010 – 2011 International Professional Diploma in Food Preparation

A cooking secret...

Respecting your ingredients, I ensure the same by sourcing fresh and non-preserved products for my kitchen.

My menus

French

STARTER

All inclusive

Beef Fillet Carpaccio Served with fresh shredded lettuce, garlic aioli, shaved Parmesan, and a sprinkle of biltong dust

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Pan-Fried Kingklip Accompanied by a crispy potato croquette, tenderstem broccoli, and a turmeric-infused lemon butter sauce. Or Norwegian Salmon Wellington Stuffed with sautéed spinach, finely grated carrots, chopped chilies, and mint, cooked in butter. Served with poached eggs, blanched asparagus, and a lemon dill sauce

DESSERT

All inclusive

French Lemon Tart with Lemon Meringue, raspberry couli, and mixed berry sorbet

South African

STARTER

All inclusive

Samosas Crisp pastry triangles filled with spiced beef, chicken, or vegetables, served with a mint-yogurt dipping sauce. Dhaltjies (Chilli Bites) Deep-fried fritters made from chickpea flour, spinach, and chili, served with a tamarind dipping

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Cape Malay Bobotie A traditional spiced minced beef or lamb dish with a creamy egg topping, served with yellow rice, raisins, and sambals. Pickled Fish Kingklip or hake pickled in a fragrant turmeric and curry sauce, with a side of fresh salad. Denningvleis Slow-cooked lamb in a rich tamarind and spice sauce, served with buttery roti. Side Dishes Yellow Rice with Raisins Aromatic basmati rice cooked with turmeric, cinnamon, and a hint of sweetness from raisins. Chakalaka A spicy vegetable relish made with carrots, tomatoes, onions, and green

DESSERT

All inclusive

Malva Pudding A warm sponge cake soaked in a sweet caramel syrup, served with vanilla custard or ice cream

French fusion

STARTER

All inclusive

Avocado Ritz, prawns, Marie Rose dressing, crispy iceberg lettuce

FIRST COURSE

All inclusive

Pan-fried Norwegian Salmon with beluga lentil salads and artichoke veloute

MAIN COURSE

All inclusive

Filet de boeuf a la Richelieu- grilled beef filet with stuffed tomatoes Crumble mushrooms, braised baby spinach and castle potatoes

DESSERT

All inclusive

Chocolate brownies Berries ice cream and mixed berry compote

South African Braai

STARTER

All inclusive

Breads Vetkoek , Cape Rooster brood and Garlic Bread CAPE MALAY STATION Cape Malay curry with condiments: Tzatziki, salsa, potato samoosa, roti cheese samoosa

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

MEATS AND LOCAL SEAFOOD Karoo Wagyu ribeye steak, Karoo grass fed lamb Tjops Lemon and herb-deboned free-range chicken thighs Grilled Champion boerewors Cape Malay Creamy west coast mussel pot infused with Chinn Blanc Locally sourced Tuna steaks on t

DESSERT

All inclusive

South African traditional malva pudding and custard or caramel And Seasonal local fruit salad with Vanilla ice-cream

Italian influence

STARTER

All inclusive

Smoked duck breast Port and duck liver pate, duck rillette, poached pears, nut, and seed praline

FIRST COURSE

All inclusive

MAIN COURSE

All inclusive

Salmon poached in olive oil Grilled asparagus, saffron aioli, caper vinaigrette