Chef Raymondo February

Private Chef In Cape Town

It does not matter what I do or where I go, I always seem to find myself back in the kitchen. This is where all my senses become playful….the sound of chopping, sizzling and crunch makes music to my ears; the aromas of different flavours that tickles my nose, different textures that touches my hands; beautiful majestic colours always serves as art to my sight; and tastes that explodes in my mouth and blows my mind.

My IMAGINATION BECOMES LIMITLESS !!

You see, this is what food, cooking and the kitchen does to me. Call me crazy but I'm simply in love with what food can do.

Now let me properly introduce myself.

I am Executive Chef, Raymondo February and have been cooking for as long as I can remember. My story started at a very young age of 15 when I cooked for crew on the fishing vessel during school holidays. My dad had a fishing company and he saw that I always experimented with dishes at home. He then utilized my skills and employed me during school holidays on his boats.

I worked part time with my dad until the age of 19 and this is when I decided to enrol myself into a culinary school so that I can make an official career as a chef. This was the best decision ever !!!

After I obtained my chef diploma, I continued working as a chef on fishing vessels but this time on bigger vessels until I decided to come to Cape Town in 2004 to broaden my horizon. I started working in the hotel / lodge / restaurant industry and this is where I embarked on my journey and really started living my passion.

I was blessed to have worked for reputable hotels, lodges, restaurants that moulded and shaped me into what I am today. It was hard work and challenging but it taught me to always have my finger on the pulse. I became my own critic and believe there is always better than my best.

Kindly refer to my resume to view all these wonderful institutions that I had the privilege of working for. Fine dining and bistro are my main area of expertise and I am known for designing my own dishes with a twist of combining the two and still have a rustic look….Bistro with a face lift. To sum it all up and to put it all in short…..I am living my dream.