Private Chef Nicole Serfontein

With over 7 years of experience as a chef, I am a dedicated culinary professional who obtained a three-year Advanced Chef and Product Development qualification with Distinction from the Institute of Culinary Arts. Throughout my career, I have honed my skills by working in various esteemed restaurant kitchens across South Africa. Additionally, I have gained valuable experience as a Chef on private and charter yacht vessels during three full seasons in the Mediterranean. During the off-season, I serve as a Private Chef in Cape Town, catering to the diverse needs of different families and groups. I possess unwavering commitment and passion for pursuing a long-term career as a private chef, continuously seeking opportunities to learn, grow, and contribute my expertise to the highest standards of culinary excellence.

For me, cooking is...

my entire life. I am either testing out a new recipe from around the world, planting a new vegetable or pickling something interesting.

I learned to cook at...

I am very fortunate to have studied a three-year chef diploma at the Institute of Culinary Arts.

A cooking secret...

To stay true to the recipe or the beautiful ingredient you are using. My secret is to not over fuss with food. Let the ingredient speak for itself.

My menus

An Elegant Evening in Cape Town

STARTER

All inclusive

West Coast Oysters with Rooibos Mignonette Fresh West Coast oysters served on a bed of crushed ice, accompanied by a unique rooibos-infused mignonette sauce, enhancing the natural brininess of the oysters

FIRST COURSE

All inclusive

Cape Malay Spiced Butternut Squash Soup Velvety butternut squash soup infused with aromatic Cape Malay spices, served with a drizzle of coconut cream and toasted pumpkin seeds for added texture and richness

Rainbow Carrot and Citrus Salad with Rooibos Vinaigrette A vibrant salad featuring a medley of colorful South African rainbow carrots, segments of citrus fruits, mixed greens, and toasted almonds, dressed with a light and tangy rooibos-infused vinaigrette

MAIN COURSE

All inclusive

Grilled Karoo Lamb Chops with Pinotage Reduction Tender Karoo lamb chops marinated in a blend of local herbs and spices, grilled to perfection and served with a luscious Pinotage wine reduction, accompanied by roasted baby potatoes and sautéed seasonal greens

DESSERT

All inclusive

Amarula Chocolate Mousse with Rooibos Macerated Berries Decadent Amarula-infused chocolate mousse, topped with a medley of rooibos macerated berries (such as strawberries, raspberries, and blackberries), garnished with a sprinkle of grated dark chocolate and a sprig of mint

A Mediterranean Summer Lunch in the Garden

STARTER

All inclusive

Grilled Stone Fruit Salad with Halloumi and Basil Juicy stone fruits like peaches, plums, and nectarines, lightly grilled to release their natural sweetness, served alongside seared halloumi cheese, fresh basil leaves, and a drizzle of honey-lime dressing

FIRST COURSE

All inclusive

Chilled Tomato and Watermelon Gazpacho A refreshing twist on the classic gazpacho, this chilled soup combines ripe tomatoes, juicy watermelon, cucumbers, bell peppers, and a hint of jalapeño, garnished with diced watermelon and a sprinkle of feta cheese

Roasted Beet and Citrus Salad with Feta and Pistachios Roasted beets, segments of citrus fruits (such as oranges and grapefruits), crumbled feta cheese, and toasted pistachios tossed in a citrus vinaigrette, served on a bed of mixed greens for a burst of colors and flavors

MAIN COURSE

All inclusive

Grilled Za'atar-Spiced Lamb Chops with Herb Couscous Tender lamb chops marinated in aromatic za'atar spice blend, grilled to perfection and served atop a bed of fluffy herb-infused couscous, accompanied by grilled summer vegetables and a dollop of tahini-yogurt sauce

DESSERT

All inclusive

Lemon Verbena Panna Cotta with Mixed Berry Compote A silky smooth lemon verbena-infused panna cotta, topped with a vibrant mixed berry compote featuring strawberries, blueberries, and raspberries. Garnished with fresh mint leaves and a sprinkle of crushed pistachios

The Beautiful Karoo

STARTER

All inclusive

Cape Malay Pickled Curry Fish with Crispy Toast

‘Braaied’ Ostrich Fillet Salad, Charred Leeks and Herby Salsa Verde with an Anchovy lemon dressing

Wood-Fired Lamb Hearts with Turnip Puree and Parsley, Garlic and Lemon Dressing

FIRST COURSE

All inclusive

Marsala Curried Chicken, Red Grapes & Sharp Cheddar. Served with garden greens and oversized Sourdough croutons

Rye Waffles with Ostrich Liver Parfait and Port Wine Onions

MAIN COURSE

All inclusive