Chef Ru *

Private Chef In Cape Town

I am a professional chef with over 10 years experience in the industry. I enjoy cooking with local produce to create exquisite dishes teaming with flavour. Through extensive travel I have mastered the art of fusion cooking and celebrating the diversity of food and ingredients we have at our disposal in Cape Town. Recently I developed a deep passion for plant based cooking and making vegetables a tasty and delectable addition to all my meals. I am well versed in catering to all dietary requirements including vegan, lactose free and gluten free meals.

For me, cooking is...

Is the reason I get up every morning. I live and breathe and even dream about food. It is in my blood. I believe it is my purpose.

I learned to cook at...

In my mothers kitchen since I was 4 years old and formally trained at Chefs Training and Innovation Academy in Stellenbosch, Cape Town.

A cooking secret...

A passion for turning basic recipes into exquisite delicacies

My menus

A Cape Summer (Harvest Table Menu)

STARTER

Choose 1 dish

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Moroccan Meatballs with Pomegranate Glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Brie phyllo cups with blackberry and thyme

FIRST COURSE

Choose 2 dishes

Green goddess pasta with peas and asparagus

Tomato, basil and lemon linguine with black pepper

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes

Spicy Eggplant & Miso Tahini Sauce

African sun sorghum salad with sundried tomatoes, olives and feta

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Spiced carrots with balsamic and pomegranate

Kale salad with creamy tahini dressing

MAIN COURSE

Choose 2 dishes

BBQ Lamb chops with mint dressing

Herb crusted Kingklip with blistered rosa tomatoes

Peppered Beef Fillet/Picana with Chimichurri

Dijon and Dill Baked Salmon Trout

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

Morroccan chicken with chickpea and pimento pepper ragu

Lemon thyme chicken thighs

DESSERT

Choose 1 dish

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Mini granadilla cheesecake tartlets

Mini melktert

Pesce Avant Garde

STARTER

Choose 1 dish

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawn skewers with coriander mango salsa

Pumpkin Fennel Soup with and butter poached Prawn

Cape Malay Spiced Fish Cakes – Served with pickled cucumber ribbons, lemon-sorghum aioli, and a micro herb salad

Hake medallion with red pepper veloute

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Gochujang grilled salmon, pickled ginger jus, sweet pomme puree, orange sesame broccolini and edamame salad

Apricot glazed grilled snoek with pumpkin puree and confit baby onions, lemon butter mangetout

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

Stuffed Baby Pumpkins with Amaranth & Spiced Cashew Cream – Roasted mini pumpkins filled with a fragrant amaranth, wild mushroom, and kale stuffing, finished with a creamy cashew and smoked paprika sauce

DESSERT

Choose 1 dish

Miso Apple crumble with cinnamon and vegan vanilla ice cream

Peach and berry mini pavlovas with raspberry puree

Blueberry cheesecake with blueberry compote and blueberry gold dust

Grilled Pineapple with Sorghum Crumble & Rooibos Ice Cream – Caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Medi Mode Indulge

STARTER

Choose 1 dish

Heirloom Tomato & Marula Burrata Salad – A mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Caprese skewer with balsamic glaze

Charred Aubergine with Macadamia & Citrus – Fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (V)

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Whole roasted garlic cauliflower with goddess tahini dressing

DESSERT

Choose 1 dish

Marula & Honey Panna Cotta – A silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Rilled Peaches with Sorghum Crumble & Goat’s Cheese Mousse – Sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

Olive Oil & Orange Semolina Cake with Rooibos Syrup – A moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Summer Berry Tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Medi Mode

STARTER

Choose 2 dishes

Tortellini Salad with tomatoes, basil pesto

Heirloom Tomato & Marula Burrata Salad – A mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Charred Aubergine with Macadamia & Citrus – Fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Goat Cheese Crème Brûlée with Lamb's Lettuce and Apple Dressing

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (V)

Burrata with Pear, aged balsamic vinegar, wild rocket, salted pine nuts and pesto

Brie phyllo cups with blackberry and thyme

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Rilled Linefish with Fennel & Rooibos Beurre Blanc – Lightly grilled, sustainably sourced fish with a velvety rooibos-infused beurre blanc, served with millet risotto and charred fennel

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

DESSERT

Choose 1 dish

Olive Oil & Orange Semolina Cake with Rooibos Syrup – A moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Marula & Honey Panna Cotta – A silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Summer Berry Tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Rilled Peaches with Sorghum Crumble & Goat’s Cheese Mousse – Sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

Asian Exclusive

STARTER

Choose 2 dishes

Spicy Prawn & Miso Corn Soup – A silky miso-corn broth infused with African bird’s eye chili, topped with grilled prawns and crispy shallots

Yum Woon Sen -Thai glass noodle salad with shrimp or (tofu), peanut chilli sprinkle, lime and mint dressing

Chilli lime prawn skewers with coriander mango salsa

Cape Malay-Style Tuna Tataki with Rooibos Ponzu – Lightly seared, sustainably caught tuna with a tangy rooibos-infused ponzu sauce, pickled daikon, and sesame seeds

Fragrant Lemongrass & Coconut Mussels – West Coast mussels steamed in a creamy coconut-lime broth with fresh lemongrass, galangal, and coriander, served with grilled sourdough

Sesame-Crusted Tofu with Baobab-Soy Dressing – Crispy sesame-coated tofu served on a bed of Asian greens, tossed in a citrusy baobab and soy dressing with toasted macadamias

Kimchi & Sorghum Pancakes with Miso Drizzle – Savory pancakes made with fermented kimchi and ancient sorghum flour, drizzled with a miso-tahini dressing and topped with crispy shallots

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Teriyaki seared trout, crispy salmon skin, trout caviar, leek risotto, green oil, charred asparagus with garlic

Five spice duck breast with butternut puree, pickled blackberry quinoa and bok choy

Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle

Miso-Glazed Linefish with Millet & Charred Greens – Sustainably sourced fish, marinated in miso and citrus, served with a fragrant millet pilaf, bok choy, and pickled radish

Szechuan Eggplant & Cashew Stir-Fry – Wok-seared aubergine in a fiery Szechuan sauce, served with black rice and crispy cashews

Sesame-Crusted Beef Fillet with Ginger-Sorghum Jus – Grass-fed beef with a black sesame crust, served with miso-roasted root vegetables and a ginger-infused sorghum reduction

DESSERT

Choose 1 dish

Marula & Coconut Panna Cotta – A silky panna cotta infused with wild-harvested marula and coconut, topped with a mango-ginger compote

Grilled Pineapple with Sorghum Crumble & Miso Caramel – Caramelized pineapple with a crunchy sorghum and nut crumble, drizzled with a miso-infused caramel sauce

Miso Apple crumble with cinnamon and vegan vanilla ice cream

Pesca Exclusive

STARTER

All inclusive

FIRST COURSE

Choose 2 dishes

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawn skewers with coriander mango salsa

Pumpkin Fennel Soup with and butter poached Prawn

Hake medallion with red pepper veloute

Cape Malay Spiced Fish Cakes – Served with pickled cucumber ribbons, lemon-sorghum aioli, and a micro herb salad

Smoked Trout & Amasi Crostini – House-smoked trout with herbed amasi crème, pickled red onions, and microgreens on a crispy sourdough crostini

Creamy Coconut & Lemongrass Mussels – West Coast mussels steamed in a fragrant coconut and lemongrass broth, served with grilled sourdough

MAIN COURSE

Choose 1 dish

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

Gochujang grilled salmon, pickled ginger jus, sweet pomme puree, orange sesame broccolini and edamame salad

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

Charred miso cabbage with green tahini with quinoa and apricot seed sprinkle

DESSERT

Choose 1 dish

Miso Apple crumble with cinnamon and vegan vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Grilled Pineapple with Sorghum Crumble & Rooibos Ice Cream – Caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Marula-Infused Crème Brûlée – Silky custard infused with wild-harvested marula, finished with a perfectly crisp caramel top

Celebration time! (Exclusive)

STARTER

Choose 2 dishes

Asian cucumber salad with sesame oil rice wine and toasted sesame seeds

Mushroom arancini with truffle aioli (V)

Springbok carpaccio with micro herbs, cashew mousse, macerated blackberries and a pomegranate and balsamic reduction

Pumpkin Fennel Soup with and butter poached Prawn

Butter poached salmon with lemon butter caper sauce

Spiced Butternut & Baobab Soup – Silky roasted butternut soup with a hint of ginger and cinnamon, finished with a swirl of coconut yogurt and toasted pumpkin seeds

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Crispy pan seared duck breast with an orange sauce, pumpkin puree and sweet potato crisps

Seared salmon, crispy salmon skin, trout caviar, lemon risotto, green oil, charred asparagus with garlic

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Moroccan Roast Lamb with eggplant purée and orange and fennel salad

Roast Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

DESSERT

Choose 1 dish

Amarula infused Créme bruleé with mascerated berries and vanilla ice cream

Chocolate malva pudding with caramel sauce and vanilla ice cream (Gluten free)

Blueberry cheesecake with blueberry compote and blueberry gold dust

Rooibos pear tartin with vanilla ice cream

Grilled Pineapple with Sorghum Crumble & Rooibos Ice Cream – Caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

A Cape Summer (Exclusive Harvest Table)

STARTER

Choose 2 dishes

Mushroom arancini with biltong dip

Beetroot tataki with almond brittle, wild rocket and cashew cream

Moroccan Meatballs with Pomegranate Glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Goat Cheese Crème Brûlée with Lamb's Lettuce and Apple Dressing

Oxtail croquette with chakalaka reduction

Short rib croquettes with paprika aioli

FIRST COURSE

Choose 3 dishes

Kachumbari salad with heirloom tomato, sorghum and caramelised onion

Duck fat potatoes

Broccolini with maafe sauce

Caper basil and lemon and parmesan linguine with black pepper

Balsamic and Honey Roasted Carrots with thyme

Tortellini Salad with tomatoes, basil pesto

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Mudjadarra jewelled rice

Apple and fennel salad with pomegranate and lemon thyme dressing

Biltong salad with roast grapes

Spicy Eggplant & Miso Tahini Sauce

MAIN COURSE

Choose 2 dishes

Beef fillet and mushroom purée

Herb crusted Kingklip with blistered rosa tomatoes

Dijon and Dill Baked Salmon Trout

BBQ Lamb chops with mint dressing

Lemon thyme chicken thighs

Caramelised cabbage steaks with spiced tahini and dried apricots

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

DESSERT

Choose 1 dish

Layered panna cotta with raspberry coulis

Amarula infused Créme bruleé

Mauyu- Baobab fruit creme anglase and lemon cake

Apple & Blackberry Crumble with vanilla creme anglaise

A Cape Summer (Harvest Table Menu)

STARTER

Choose 1 dish

Wild Mushroom and parmesan arancini with braised shimeji mushrooms and truffle aioli (V)

Beetroot tataki with almond brittle, wild rocket and cashew cream

Mezze platter with hummus, roasted peppers, marinated feta, olives, falafel balls, meatballs, hummus

Moroccan Meatballs with Pomegranate Glaze

Smoked trout blini with dill, herbed cream cheese dill and trout caviar

Brie phyllo cups with blackberry and thyme

FIRST COURSE

Choose 2 dishes

Green goddess pasta with peas and asparagus

Tomato, basil and lemon linguine with black pepper

Hasselbeck roasted potatoes drizzled with cream cheese, a little pesto finished with fresh baby mixed tomatoes

Spicy Eggplant & Miso Tahini Sauce

African sun sorghum salad with sundried tomatoes, olives and feta

Mzansi all seasons salad with roast pumpkin, apples, walnuts, kale rocket , goats cheese and wholegrain mustard dressing

Spiced carrots with balsamic and pomegranate

Kale salad with creamy tahini dressing

MAIN COURSE

Choose 2 dishes

BBQ Lamb chops with mint dressing

Herb crusted Kingklip with blistered rosa tomatoes

Peppered Beef Fillet/Picana with Chimichurri

Dijon and Dill Baked Salmon Trout

Chilli, Lime, Garlic and Coriander Marinade Mediterranean Halloumi Skewers

Morroccan chicken with chickpea and pimento pepper ragu

Lemon thyme chicken thighs

DESSERT

Choose 1 dish

Chocolate malva pudding with caramel sauce and vanilla ice cream

Blueberry cheesecake with blueberry compote and blueberry gold dust

Mini granadilla cheesecake tartlets

Mini melktert

Pesce Avant Garde

STARTER

Choose 1 dish

Sesame crusted tuna tataki with pickled radish and ponzu dressing

Chilli lime prawn skewers with coriander mango salsa

Pumpkin Fennel Soup with and butter poached Prawn

Cape Malay Spiced Fish Cakes – Served with pickled cucumber ribbons, lemon-sorghum aioli, and a micro herb salad

Hake medallion with red pepper veloute

FIRST COURSE

Choose 1 dish

MAIN COURSE

Choose 1 dish

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, lemon caper beurre blanc and green oil

Gochujang grilled salmon, pickled ginger jus, sweet pomme puree, orange sesame broccolini and edamame salad

Apricot glazed grilled snoek with pumpkin puree and confit baby onions, lemon butter mangetout

Butter poached rainbow trout with cauliflower puree and garlic butter and caper sauce

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

DESSERT

Choose 1 dish

Miso Apple crumble with cinnamon and vegan vanilla ice cream

Peach and berry mini pavlovas with raspberry puree

Blueberry cheesecake with blueberry compote and blueberry gold dust

Grilled Pineapple with Sorghum Crumble & Rooibos Ice Cream – Caramelized pineapple with a crunchy sorghum and nut crumble, paired with creamy house-made rooibos-infused ice cream

Medi Mode Indulge

STARTER

Choose 1 dish

Heirloom Tomato & Marula Burrata Salad – A mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Caprese skewer with balsamic glaze

Charred Aubergine with Macadamia & Citrus – Fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (V)

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Pan-Seared Linefish with Rooibos-Infused Beurre Blanc – Served with millet pilaf, charred fennel, and preserved lemon relish

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

Whole roasted garlic cauliflower with goddess tahini dressing

DESSERT

Choose 1 dish

Marula & Honey Panna Cotta – A silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Rilled Peaches with Sorghum Crumble & Goat’s Cheese Mousse – Sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

Olive Oil & Orange Semolina Cake with Rooibos Syrup – A moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Summer Berry Tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Medi Mode

STARTER

Choose 2 dishes

Tortellini Salad with tomatoes, basil pesto

Heirloom Tomato & Marula Burrata Salad – A mix of sun-ripened heirloom tomatoes, creamy burrata, wild-harvested marula vinaigrette, and toasted pumpkin seeds

Charred Aubergine with Macadamia & Citrus – Fire-roasted aubergine drizzled with a creamy macadamia dressing, served with fermented pineapple and toasted sesame seeds

Goat Cheese Crème Brûlée with Lamb's Lettuce and Apple Dressing

Beetroot carpaccio with cashew cheese mousse, arugula, almond brittle and orange vinaigrette (V)

Burrata with Pear, aged balsamic vinegar, wild rocket, salted pine nuts and pesto

Brie phyllo cups with blackberry and thyme

Griddled peaches, marinated mozzarella and prosciutto balsamic dressing

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Rilled Linefish with Fennel & Rooibos Beurre Blanc – Lightly grilled, sustainably sourced fish with a velvety rooibos-infused beurre blanc, served with millet risotto and charred fennel

Herb crusted Kingklip with blistered rosa tomatoes, crushed confit baby potatoes, sauteed green beans, caper sultana relish and green oil

Herb-Crusted Beef Fillet with Umami Butter – Grass-fed beef with a crust of wild herbs and dried mushroom, served with creamy amasi mash, roasted garlic greens, and a red wine jus

Roast Karoo Lamb with yoghurt mint sauce, duck fat potatoes, spring vegetables and Rooibos demi glaze

DESSERT

Choose 1 dish

Olive Oil & Orange Semolina Cake with Rooibos Syrup – A moist, golden semolina cake infused with citrus zest, drizzled with rooibos syrup, and served with whipped coconut cream

Marula & Honey Panna Cotta – A silky panna cotta infused with wild-harvested marula, served with a drizzle of fynbos honey and roasted hazelnuts

Summer Berry Tiramisu with a luscious mascarpone cream, infused with vanilla and a hint of baobab

Rilled Peaches with Sorghum Crumble & Goat’s Cheese Mousse – Sweet grilled peaches with a crunchy sorghum crumble, topped with a creamy goat’s cheese mousse and a drizzle of date syrup

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Chef Ru's reviews

4.77

•

131 services

Great experience. Total recommendation! Everything as agreed, on time and super tasty.

AMAZING

A culinary delight! Ru is not only a wonderful chef but also a very impressive and great person! The evening was very unique for us and an incredible culinary journey! A big thank you to Ru

We engaged the services of a private chef for a birthday dinner, and the culinary experience was exceptional. The chef provided a comprehensive explanation of each course, ensuring that our palates were fully engaged. The menu selection was well-curated, and despite encountering some technical difficulties with the kitchen (it was our fault), the chef managed to deliver an outstanding dining experience. The dessert was particularly memorable, and I would highly recommend this service to anyone seeking a memorable and enjoyable celebration.

Chef Ru was amazing and very professional! She arrived fully prepared and was incredibly informative about Cape Town’s culture and cuisine. The food tasted incredible—better than expected. I absolutely loved the experience and will definitely book her again if I return to CapeTown

We had the absolute pleasure of booking Chef RU for a family’s gathering, and it was an unforgettable experience! From the moment she arrived, it was clear we were in expert hands. The menu was customized perfectly to our tastes and dietary needs, and each dish was beautifully presented and bursting with flavor. The attention to detail and professionalism was exceptional – it felt like dining at a Michelin-star restaurant in the comfort of our own home. Our guests are still talking about the incredible meal! Highly recommend Chef RU for anyone looking to elevate their event or simply enjoy a top-tier dining experience. Worth every penny!"

Chef Ru was such a pleasure, great experience all round!

Chef Ru is amazing! She prepared a meal at our villa for 8 guests. The flavors in the dishes exceeded my expectations, and the presentation was absolutely stunning. She set the table and cleaned up all cookware promptly afterwards. I didn't have to lift a finger. She was accommodating to the allergies we had in our group. Overall our dinner was a perfectly relaxing, memorable, and most importantly, tasty and filling experience.

Chef Ru was very professional and engaging. Chef prepared dinner for us. We also had Chef prepared breakfast for the last day we were in South Africa. Thank you for engaging little Logan, who is only two years old. Logan fell in love with Chef Ru, she didn’t want her to leave!! Thank you Chef Ru for the delicious meals and your outstanding service. Sherry

We had a wonderful afternoon with Ru as a family. We cooked together- the food was great thanks to her and we got some nice insights into Capetown and its people.

Ru was amazing to plan with and the food was really really good. Highly recommend! 5 star service :-)

Chef Ruh was such an awesome chef…everything was perfect ????….so respectful as well,I would choose her over and over

Ru was a great chef. Together with her colleague she provided a delicious meal. We more than got what we asked for! It was a great evening with Ru in our kitchen

Chef Ru is a skilled culinary artisan, gifted with an endearing personality. She made note to create a new experience with each meal and was careful to consider everyone's dietary needs and restrictions. We loved Chef Ru and would recommend her services to anyone.

Fantastic meal from a wonderful chef, thank you!

Chef Ru was amazing! Not only was her food delicious and beautifully presented, but she was very kind and easy to work with. I would absolutely recommend Ru as your chef. We were very much well taken care of and well fed. Thank you for the fabulous meals Chef Ru!!

She is awesome!!! She is so nice and lovely. The food was insane!! She is very professional

Chef Mo was fantastic! Pleasant, patient and attentive, had a lovely evening with her, and would highly recommend. The food was lovely, everyone enjoyed each course. Thanks again Chef Mo!

Chef Ru made a perfect dinner for us and we really enjoyed both the food and the whole experience. We highly recommend her.

Chef Ru was incredibly! The communication was good, ans well ans punctual and flexible. The food truly met our expectations and the whole experience was delightful. I would recommend Chef Ru to everyone that I know :)

Great experience. Total recommendation! Everything as agreed, on time and super tasty.

AMAZING

A culinary delight! Ru is not only a wonderful chef but also a very impressive and great person! The evening was very unique for us and an incredible culinary journey! A big thank you to Ru