Chef Tshepiso Semenya
Private Chef In Cape Town
Get to know me better
I craft tailored culinary journeys with fresh, locally sourced ingredients, creating meals that are as memorable as they are personal.
Hey there!
I’m Chef Tshepi, and I’m excited to bring a personalized touch to your culinary journey.
Food is about more than just nourishment—it’s about connection. Whether it’s a family gathering, an intimate dinner, or a corporate event, my passion is in creating meals that bring people together, spark conversations, and make lasting memories.
As a professionally trained chef with over nine years of experience, I’ve had the privilege of cooking for people from all over the world. Each table I’ve set, each dish I’ve crafted, has shaped my approach to cooking, making it as much about the experience as it is about the food.
I believe in the magic of fresh, locally sourced ingredients and flavors from around the world, thoughtfully prepared to reflect your unique tastes and preferences. Let’s turn your next meal into a moment that’s filled with love, laughter, and exceptional cuisine.
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More about me
For me, cooking is...
about creating moments of connection, where flavors, stories, and people come together to share something truly meaningful.
I learned to cook at...
I learned to cook by watching my gran and exploring diverse cultures through travel, discovering how food connects us. Oh, and Culinary School, haha
A cooking secret...
letting the ingredients speak for themselves, enhancing their natural flavors with simple, thoughtful techniques
My menus
Roasted Beet Carpaccio - Citrus Segments, Baby Rocket, Toasted Pistachios, Balsamic Reduction
Grilled Asparagus and Avocado Tartine Charred Asparagus, Smashed Avocado, Microgreens, and Lemon Zest on Organic Sourdough
Creamy Carrot and Ginger Soup - Garnished with Coconut Cream Swirls and Herb Oil
Chilled Cucumber and Avocado Soup With Fresh Dill, Lemon, and a Drizzle of Chive Oil
Smoky Eggplant Steak Red Wine Reduction, Smoked Sweet Potato Purée, Sautéed Seasonal Greens, and Baby Heirloom Carrots
Pan-Seared Cauliflower Steak - Topped with Chimichurri, served with Sweet Potato Mash and Roasted Vegetables
Stuffed Bell Pepper - Filled with Herbed Quinoa, Roasted Chickpeas, and a Tomato Coulis
Vegan Chocolate Tart - Salted Caramel, Fresh Raspberries, and Coconut Chantilly
Coconut Panna Cotta - Topped with Passion Fruit Coulis and Fresh Mint
Almond and Orange Cake Glazed with Dark Chocolate, served with Seasonal Berries
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Mini Caprese Skewers (cherry tomato, mozzarella, basil, balsamic glaze)
Blinis with Smoked Salmon, Crème Fraîche, and Dill
Brie and Cranberry Phyllo Cups
Zucchini Fritters with Tzatziki
Watermelon Cubes with Feta, Mint, and Balsamic Reduction
Roasted Red Pepper and Hummus Crostini
Coconut Shrimp with Sweet Chili Sauce
Grilled Halloumi with Honey and Thyme
Beef Wellington Bites
Wild Mushroom and Parmesan Arancini
Spinach and Ricotta Stuffed Phyllo Pockets
Seared Tuna Tataki with Soy Glaze
Grilled Lamb Chops with Mint Pesto
Mini Cheesecakes (strawberry, caramel, or chocolate)
Dark Chocolate Mousse Cups with Fresh Berries
Lemon Posset with Shortbread
Chocolate-Dipped Strawberries
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Beetroot Carpaccio with Citrus and Feta – Thinly sliced roasted beetroot with orange segments, crumbled feta, and a drizzle of balsamic reduction
Smoked Trout and Herb Mousse on Crostini – Lightly smoked trout blended with fresh herbs and crème fraîche, served on crispy crostini
Roasted Butternut and Thyme Soup – A silky butternut soup infused with thyme, finished with toasted pumpkin seeds
Chilled Cucumber and Dill Soup – A refreshing blend of cucumber, dill, and yogurt, served with a touch of lemon zest
Lemon-Herb Grilled Kingklip with Sautéed Greens – Lightly grilled kingklip drizzled with lemon-herb butter, served with sautéed spinach and new potatoes or Lemon Risotto
Wild Mushroom and Olive Risotto – Creamy Arborio rice cooked with a medley of mushrooms, finished with olive oil and parmesan
Lemon Posset with Almond Crumble – A silky lemon-infused cream dessert, served with an almond crumble for texture
Dark Chocolate and Raspberry Tart – A rich chocolate tart with a fresh raspberry compote, served with a dusting of cocoa
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Peruvian Chicken Anticuchos – Skewered, marinated chicken thighs with smoky aji panca glaze, fresh lime, and coriander
Japanese-Inspired Beef Tataki – Lightly seared thin slices of marinated beef with soy-ginger dressing, sesame seeds, and microgreens
Spicy Tuna on Crispy Rice – Seasoned tuna tartare atop golden, crispy rice squares with avocado cream and a drizzle of sriracha mayo
Crispy Chicken Skin Cracklings – Topped with pickled red onions, chili mayo, and fresh herbs for a crunchy, flavorful bite
Sweetcorn & Miso Fritters – Light, crispy fritters with a tangy yuzu-soy dipping sauce
Crispy Skin Chicken Thighs – Served with soy-caramel glaze, sautéed bok choy, and a ginger-scallion oil
Peruvian-Style Fish Ceviche – Fresh white fish cured in lime juice with red onions, chili, coriander, and crunchy roasted corn
Ginger-Garlic Beef Meatballs – Served with ponzu dipping sauce and a side of pickled cucumber ribbons
Slow-Cooked Beef Short Ribs – Braised in soy, ginger, and garlic until tender, served with creamy mashed potatoes and wilted greens
Peruvian Roast Pork Shoulder – Marinated in cumin, garlic, and lime, served with chimichurri and roasted sweet potatoes
Miso-Butter Seared Hake Fillet – Lightly pan-seared with a silky dashi broth, sautéed spinach, and crispy shallots
Dark Chocolate & Sea Salt Tart – Buttery crust filled with rich dark chocolate ganache, finished with flaky sea salt
Peruvian Chocolate Pudding – Silky smooth with hints of cinnamon and chili, topped with whipped cream and caramelized bananas
Chocolate Crêpes – Filled with dark chocolate mousse, dusted with cocoa powder, and served with a tangy berry compote
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Roasted Red Pepper & Tomato Gazpacho Chilled, smoky red pepper and ripe tomato soup with cucumber, fresh basil oil drizzle, and microgreens
Grilled Zucchini Carpaccio Thinly sliced, char-grilled zucchini with lemon vinaigrette, capers, crispy chickpeas, and shaved radish
Beetroot Tartare Finely diced roasted beets, shallots, dill, and capers, served with gluten-free seeded crisps and avocado mousse
Eggplant & Lentil Moussaka Layers of roasted eggplant, spiced lentil ragu, and creamy coconut béchamel, finished with fresh oregano
Thai Green Curry with Tofu Fragrant coconut-based green curry with tofu, baby corn, snap peas, and carrots, served with jasmine rice
Cauliflower Steak with Chimichurri Thick-cut, roasted cauliflower steaks with vibrant chimichurri, roasted baby potatoes, and sautéed greens
Baked Pears with Maple Syrup & Spices Warm, spiced pears baked with cinnamon, cardamom, and a maple glaze, served with coconut whipped cream
Raspberry Sorbet with Mint Refreshing raspberry sorbet with a hint of lemon, garnished with fresh mint and a gluten-free sesame snap
Coconut Mango Chia Pudding Creamy coconut milk chia pudding topped with fresh mango, passionfruit, and toasted coconut flakes
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Burrata & Tomato Carpaccio – Creamy burrata with thinly sliced heirloom tomatoes, fresh basil, extra virgin olive oil, and balsamic glaze. Served with toasted ciabatta
Garlic Butter Prawns – Pan-seared prawns in white wine, butter, and garlic, with a hint of chili flakes, served with lemon wedges. Primo
Butternut Squash and Sage Velouté A velvety sage-infused butternut squash soup infused
Truffle Mushroom Risotto – Arborio rice slow-cooked with porcini mushrooms, Parmesan, white wine, and finished with truffle oil and fresh parsley
Mushroom Aranchini balls with pickled red onion, spicy aioli and garden greens
Baked Camembert with Fig Jam and Toasted Baguette Slices
Beef Fillet with Red Wine & Balsamic Reduction – Tender beef fillet, cooked medium-rare, with a rich red wine balsamic sauce, served with rosemary-infused mashed potatoes and sautéed broccolini
Lemon Butter Seabass – Pan-seared seabass with lemon butter sauce, served with saffron-infused risotto and roasted cherry tomatoes
Beef Short Rib with Red Wine Jus – Braised short rib in a rich red wine jus, served with root vegetable puree
Affogato with Biscotti - Vanilla gelato drowned in a shot of espresso, served with crispy almond biscotti
Deconstructed Tiramisu - Marscapone mousse with a coffee soaked sponge, crumb and an espresso glaze
Strawberry Panna Cotta – Silky vanilla panna cotta with fresh strawberry compote and basil syrup
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Ceviche with Fresh Herbs and Citrus - A refreshing starter with freshly caught fish, lightly marinated in citrus juice, mixed with finely diced red onion, cilantro, avocado, and a hint of chili
Beef Tartare with Mustard Dressing - Finely chopped prime beef, seasoned with Dijon mustard, shallots, capers, and a touch of Worcestershire sauce, served with crispy toast points
Grilled Mediterranean Sea Bass - A whole sea bass, grilled with fresh herbs, olive oil, and lemon, served alongside roasted seasonal vegetables and a light white wine sauce
Italian Saffron Risotto - Creamy, rich risotto with a delicate touch of saffron, finished with parmesan and butter for a luxurious mouthfeel
Grilled Asparagus with Lemon and Parmesan Lightly charred asparagus, drizzled with lemon zest and finished with fresh shaved parmesan
* Traditional French Coq au Vin Chicken slowly braised in red wine, with mushrooms, onions, and bacon, served with buttery mashed potatoes or rustic baguette for dipping
Tiramisu - A classic Italian dessert made with layers of espresso-soaked ladyfingers, mascarpone cream, and a dusting of cocoa powder
Lemon Sorbet with Fresh Berries - A refreshing and tangy lemon sorbet served with a medley of seasonal fresh berries to cleanse the palate
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Biltong and Cheese Platters - Assorted game biltong (springbok, kudu, beef) with aged cheddar, gouda, and chili-infused cheeses
Mini Braai Broodjies - Miniature versions of the classic toasted sandwich with cheddar, tomato, and onion grilled over the fire
Corn Ribs with Smoked Paprika Butter - Sweetcorn quarters chargrilled until smoky, brushed with paprika-infused butter
Mini Wors Bites with Mustard Dip - Bite-sized boerewors skewered and served with a tangy whole-grain mustard dip
Boerewors - Traditional South African sausage, coiled and grilled to juicy perfection
Lamb Chops with Garlic and Rosemary Marinade - Tender lamb cutlets marinated in olive oil, garlic, and rosemary
Whole Grilled Snook with Apricot Basting
Sticky BBQ Chicken Wings - Grilled wings glazed with a homemade sticky barbecue sauce featuring honey, soy, and smoked paprika
Malva Pudding with Amarula Cream Sauce - Traditional South African sponge cake served with a warm custard flavored with Amarula liqueur
Grilled Pineapple Skewers with Honey and Lime - Sweet and tangy dessert, charred over the fire, drizzled with honey and a squeeze of lime juice
Koeksisters - Syrup-soaked braided doughnuts for a sweet, sticky finish
Traditional Trifle - Layers of sponge cake soaked in sherry, custard, jelly, and fruit, topped with whipped cream and toasted almonds
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Roasted Beet Carpaccio - Citrus Segments, Baby Rocket, Toasted Pistachios, Balsamic Reduction
Grilled Asparagus and Avocado Tartine Charred Asparagus, Smashed Avocado, Microgreens, and Lemon Zest on Organic Sourdough
Creamy Carrot and Ginger Soup - Garnished with Coconut Cream Swirls and Herb Oil
Chilled Cucumber and Avocado Soup With Fresh Dill, Lemon, and a Drizzle of Chive Oil
Smoky Eggplant Steak Red Wine Reduction, Smoked Sweet Potato Purée, Sautéed Seasonal Greens, and Baby Heirloom Carrots
Pan-Seared Cauliflower Steak - Topped with Chimichurri, served with Sweet Potato Mash and Roasted Vegetables
Stuffed Bell Pepper - Filled with Herbed Quinoa, Roasted Chickpeas, and a Tomato Coulis
Vegan Chocolate Tart - Salted Caramel, Fresh Raspberries, and Coconut Chantilly
Coconut Panna Cotta - Topped with Passion Fruit Coulis and Fresh Mint
Almond and Orange Cake Glazed with Dark Chocolate, served with Seasonal Berries
View full menu
Mini Caprese Skewers (cherry tomato, mozzarella, basil, balsamic glaze)
Blinis with Smoked Salmon, Crème Fraîche, and Dill
Brie and Cranberry Phyllo Cups
Zucchini Fritters with Tzatziki
Watermelon Cubes with Feta, Mint, and Balsamic Reduction
Roasted Red Pepper and Hummus Crostini
Coconut Shrimp with Sweet Chili Sauce
Grilled Halloumi with Honey and Thyme
Beef Wellington Bites
Wild Mushroom and Parmesan Arancini
Spinach and Ricotta Stuffed Phyllo Pockets
Seared Tuna Tataki with Soy Glaze
Grilled Lamb Chops with Mint Pesto
Mini Cheesecakes (strawberry, caramel, or chocolate)
Dark Chocolate Mousse Cups with Fresh Berries
Lemon Posset with Shortbread
Chocolate-Dipped Strawberries
View full menu
Beetroot Carpaccio with Citrus and Feta – Thinly sliced roasted beetroot with orange segments, crumbled feta, and a drizzle of balsamic reduction
Smoked Trout and Herb Mousse on Crostini – Lightly smoked trout blended with fresh herbs and crème fraîche, served on crispy crostini
Roasted Butternut and Thyme Soup – A silky butternut soup infused with thyme, finished with toasted pumpkin seeds
Chilled Cucumber and Dill Soup – A refreshing blend of cucumber, dill, and yogurt, served with a touch of lemon zest
Lemon-Herb Grilled Kingklip with Sautéed Greens – Lightly grilled kingklip drizzled with lemon-herb butter, served with sautéed spinach and new potatoes or Lemon Risotto
Wild Mushroom and Olive Risotto – Creamy Arborio rice cooked with a medley of mushrooms, finished with olive oil and parmesan
Lemon Posset with Almond Crumble – A silky lemon-infused cream dessert, served with an almond crumble for texture
Dark Chocolate and Raspberry Tart – A rich chocolate tart with a fresh raspberry compote, served with a dusting of cocoa
View full menu
Peruvian Chicken Anticuchos – Skewered, marinated chicken thighs with smoky aji panca glaze, fresh lime, and coriander
Japanese-Inspired Beef Tataki – Lightly seared thin slices of marinated beef with soy-ginger dressing, sesame seeds, and microgreens
Spicy Tuna on Crispy Rice – Seasoned tuna tartare atop golden, crispy rice squares with avocado cream and a drizzle of sriracha mayo
Crispy Chicken Skin Cracklings – Topped with pickled red onions, chili mayo, and fresh herbs for a crunchy, flavorful bite
Sweetcorn & Miso Fritters – Light, crispy fritters with a tangy yuzu-soy dipping sauce
Crispy Skin Chicken Thighs – Served with soy-caramel glaze, sautéed bok choy, and a ginger-scallion oil
Peruvian-Style Fish Ceviche – Fresh white fish cured in lime juice with red onions, chili, coriander, and crunchy roasted corn
Ginger-Garlic Beef Meatballs – Served with ponzu dipping sauce and a side of pickled cucumber ribbons
Slow-Cooked Beef Short Ribs – Braised in soy, ginger, and garlic until tender, served with creamy mashed potatoes and wilted greens
Peruvian Roast Pork Shoulder – Marinated in cumin, garlic, and lime, served with chimichurri and roasted sweet potatoes
Miso-Butter Seared Hake Fillet – Lightly pan-seared with a silky dashi broth, sautéed spinach, and crispy shallots
Dark Chocolate & Sea Salt Tart – Buttery crust filled with rich dark chocolate ganache, finished with flaky sea salt
Peruvian Chocolate Pudding – Silky smooth with hints of cinnamon and chili, topped with whipped cream and caramelized bananas
Chocolate Crêpes – Filled with dark chocolate mousse, dusted with cocoa powder, and served with a tangy berry compote
View full menu
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