Private chef for villas, holiday homes and events across Cape Town. Born and raised here, with 6 years cooking on yachts and in kitchens from Antibes to Melbourne.
I cook in villas across Fresnaye, Sea Point and Camps Bay, for managers, hosts and agencies who need a chef they can hand their guests to.
A menu and a fixed price within 24 hours.
Their tastes lead. You revise until it’s right.
Vegan, gluten-free and allergies from the start.
Everything washed and put back before I go.
A plated dinner, cooked in your kitchen and served at the table. I clean the kitchen before I go.
R3,400
up to four guests
R800 per guest from five. For larger tables I bring in assistant chefs.
A chef for the whole day, cooking any meals you plan ahead. Book as many days as you need.
R4,800
per day
Two days of meals, cooked and in the fridge when you arrive. Every dish is labelled with refreshing notes.
R4,800
for two, ingredients included
R1,500 per extra guest.
For dinners and full stays, ingredients are billed at cost, with receipts. Ready meals include ingredients. Travel is charged by area.
The chef menus
Each menu is a starting point. Swap courses between them, pick from the alternatives, or tell me what you love and I’ll write one for you.
Local flavours over the coals, everything shared at the table.
To start
Grilled halloumi
Fynbos honey, thyme and lemon, straight off the fire
Starter
Cape Malay pickled fish
Curried onions, fresh bread and butter
From the fire
Snoek and sosaties
Snoek braaied with an apricot and garlic butter glaze, and lamb sosaties in a Cape Malay marinade. With roosterkoek and salted butter, braaibroodjies, sweet potato from the coals, and a tomato, onion and coriander salad
Dessert
Granadilla posset
Silky set cream sharpened with fresh granadilla, with crumbly vanilla shortbread for dipping
Or swap inYellowtail when snoek is out of season · halloumi and vegetable sosaties for vegetarians
Light and bright, for long evenings outside.
To start
Burrata
Heirloom tomatoes, basil oil and toasted sourdough
Starter
Tuna tataki
Ponzu, cucumber, sesame and spring onion
Main
Line fish, lemon beurre blanc
Kingklip or the day’s catch, roasted with charred lemon and blistered cherry tomatoes. With crushed new potatoes, green beans and a soft herb salad
Dessert
Pavlova
Crisp meringue with a soft, marshmallowy middle, whipped cream, summer berries and fresh granadilla
Or swap inChilled gazpacho · whole roast cauliflower, tahini and pomegranate for vegetarians · crème brûlée
Slow-cooked comfort for cooler nights in.
To start
Roast beetroot
Whipped feta, honey and toasted seeds
Starter
Wild mushroom risotto
Parmesan and thyme
Main
Braised short rib
Slow-braised in red wine until it falls apart, on silky garlic mash with its own jus. With honey-glazed carrots and buttered greens
Dessert
Malva pudding
Warm, sticky apricot sponge soaked in a buttery cream sauce, with vanilla custard
Or swap inBobotie with geelrys and sambals · roast butternut soup · tiramisu
Planned with you before you arrive. I shop, cook, and leave the kitchen clean.
Vegetarian, vegan, kosher-style, gluten-free and children’s portions are planned in from the start. Menus change with the seasons and what’s best at the market.
Recommended wine tours
Spend the day tasting in Stellenbosch and Franschhoek with Wine in the Cape, my recommended wine tour partner. That evening I cook dinner at your villa, built around the bottles you brought home.
I send a proposed menu and a fixed quote. You make revisions until it’s right.
A 50% deposit holds the date. The balance is due on the day.
Then I take over.
I plan, cook, serve, and leave it spotless.
“Memorable meals are made for you, at a table, not a restaurant.”
I was born and raised in Cape Town. After training, I started cheffing on yachts, and The Chesterfield was my first luxury kitchen. Melbourne was the competitive one: I became head chef of a small café there, which meant training staff, long-term budgeting and menu planning on top of the cooking.
Now I’m home, cooking in villas across Fresnaye, Sea Point and Camps Bay. I let fresh, high-quality produce speak for itself, bring local inspiration into international favourites, and build every menu around the guests at the table.
From the villa managers, clients and head chefs I’ve cooked for and alongside, as they sent them. Contact details are partly hidden.
Alexis
+27 82 9•• •••6
Hey Matthew, thanks so much for making the experience of the guests wonderful. You really impressed with that kugel, and I appreciate how you handled everything without me needing to micromanage. Looking forward to work with you again soon.
Brent
Loved the roast, super impressed dude. Next dinner lets do a fish meal, I’m sure you’ve got some good recipes so surprise me. And thanks for cleaning up after yourself 🙏
Raquel
Our family had our first dinner by Matthew tonight! It was DELICIOUS. Everyone is well fed and happy. Highly recommend 👏
Dee
To: Matthew Ryan
Hello Matthew,
It’s been a pleasure working with you, and I would happily be a reference for your endeavours in Melbourne. You’ve grown a lot in your time at the Chesterfield, taking on more responsibilities and leveling up your plating and fundamentals. I appreciate your stepping up over the last few months, and look forward to updates in your next venture.
Best of luck,
DeeCHESTERFIELD MAYFAIR HOTEL
35 Charles Street
London, W1J 5EB
+44 (0)20 7491 2622 (t)
+44 (0)20 75•• ••03 (d)
Renu Bharti
To: Matthew Ryan
Hi Matthew,
I appreciate the effort you’ve put into establishing Lower Deck, you’ve gone above and beyond our expectations. You joined us at the beginning, an empty kitchen and space, and are leaving us with satisfied, regular customers who adore your food and energy. When you mentioned you’d be moving back to SA, I was definitely worried about the cafe, but your training and handoff has been exceptional, Isha has been able to step up.
Yes, I would happily be a reference going foward, please stay in touch.
Kind Regards
Renu Bharti
Lower Deck Cafe
For dinners and full stays, my rate covers menu planning, shopping, cooking, service and a full clean-down. Ingredients are billed at cost with receipts. Ready meals include the ingredients in the price. Travel is charged by area.
I cook two days of meals and have them in the fridge when you arrive, each dish labelled with refreshing notes. R4,800 for two guests and R1,500 for each extra guest, ingredients included. Send your arrival date and any dietary needs, and I’ll arrange access with your villa manager.
Yes, as a full-stay villa chef at R4,800 a day, for as many days as you need.
For smaller tables, yes. For larger groups I bring in assistant chefs, usually Lila, my assistant chef and caterer.
Yes, most of my work comes through them. I can hold dates across the season and invoice once per stay.
Vegetarian, vegan, kosher-style, gluten-free, dairy-free, allergies and children’s plates are all planned into the menu from the start.
A working oven, hob and some fridge space. I bring my own knives and kit.
I’m based in Sea Point. Travel is R200 a day on the Atlantic Seaboard and City Bowl, R350 for the Southern Suburbs, Constantia and Hout Bay, and R500 for the Winelands and Southern Peninsula.
Public holidays are charged at time and a half, and Christmas Day, New Year’s Eve and New Year’s Day at double.