Mahlzeit

28/05/2026

A beautiful evening at the garage ✨

Tonight we welcomed a private table of 9 lovely ladies for a specially curated three-course dinner, from seared yellowfin tuna sashimi to slow roasted lamb pappardelle, finished with a traditional South African citrus soufflé.

Good wine, long conversations, candlelight, and the kind of evenings we love creating in the Garage. 🥂

Private dining experiences available on request.

11/05/2026

What do we do on a stormy Monday?

We turn the Garage into a private dining room.
Six seats. Candlelight. Mise en place ready!

Tonight in the Garage, we welcome our dear friends Rolf and Regina from , whose beautifully crafted spirits accompany a private evening designed around connection, flavour, and atmosphere.

There’s something special about creating warmth inside while heavy rain moves across South Africa.
Good food. Good company. Thoughtful drinks. That’s all you really need!

If you would like to reserve a private dining experience in the Garage, I invite you to enquire directly.

Bookings are now open. 🤍

04/05/2026

BIRTHDAY GIVEAWAY!! 🥳

We have a winner! Congratulations , you can come pick up a takeaway of your choice! We will contact you today 🫶🏻

Thank you to everyone who participated. I appreciate you all! 🧡

26/03/2026

PRIVATE DINING
A menu built around contrast, texture, and detail.

✨Oyster with charred aubergine puree, miso vinaigrette, daikon, cucumber and lime salad, mizuna micro
✨ Roasted Cauliflower Caesar-salad, micro chervil, “Stonehouse” Pecorino
✨ Crayfish pasta with heirloom tomatoes — freshly grown by local hands .micros, sage buerre blanc, micro basil

This is what I love most. Cooking in a way that feels close, personal and unrushed.

Working with ingredients that is local, from people, from growers, from a shared passion for quality and cares

If you’re looking to create something like this, an evening that feels truly yours, my table is open!

Send me a message to book your private dining experience. 🦪🦐🧀🍷

| seasonalcooking | locallysourced | microherbs | foodexperience | cheflife | supportlocal | fromscratch | foodstory | garagekitchen | crayfish | oyster | moderncuisine | authenticfood

01/03/2026

From Garden to Table | Curated by Lush

Seasonal. Considered. Locally rooted.
Here is what I currently offer:

Weekly Take Away Meals
Thoughtfully prepared dishes, built around locally and mostly organically sourced ingredients.
This week:
– Chicken Pot Pie (on special)
– Austrian Beef Shin Gulasch, slow-cooked and deeply comforting. Back by popular demand!
Orders close Monday 9am | Collection Wednesday | Delivery available on request

Private Events & Refined Finger Food
For celebrations, gatherings and intimate occasions.
Elegant bites, generous sliders, curated platters. Crafted with precision and presented with intention.
Custom menus available!

The Garden Salad | A Local Collaboration
A vibrant seasonal salad, available as one beautifully composed mix, including:
– Sunflower, radish & pea shoot micro herbs
– Vredenhof tomatoes
– Mixed lettuce
– Spring onion
For the past five years, I’ve worked closely with Daniel, Gert and their team at .micros in Raithby, growers of exceptional micro herbs and edible flowers. Alongside & , these partnerships allow me to cook with ingredients that are not only fresh, but rooted in our community.
Supporting local growers is at the heart of what I do!

✨ View the full catalogue & place your order here:
https://wa.me/c/27794855396
Let’s keep it seasonal. Local. Honest.

SupportLocalFarmers | Fine Micros | Seasonal Cooking | Private Chef SA | From Garden To Table

16/02/2026

SO… WHO IS LUSH?

I’m a private chef who cooks from the heart, quite literally from my garage kitchen in Somerset West, where I host intimate private dining experiences that feel authentic, relaxed, and deeply personal. Alongside these evenings around the table, I prepare weekly takeaway meals using locally and mostly organically sourced ingredients, always guided by season, simplicity, and flavour.

My foundation was built over more than twelve years in Austria, where my career began. Since then, my journey has carried me through refined European kitchens, seasons at Restaurant Onglet in Maastricht, the Seychelles, collaborations with Idiom Wines, curated guesthouse dining, and most recently, four months as a private chef on the remote island of Mounu, Tonga.

Each place added a layer.
Each kitchen refined my craft.

The result? Honest food, thoughtful flavours, and menus that tell a story, shaped by travel, experience, and a deep respect for ingredients.

If you are looking for a dining experience that feels intimate, intentional, and quietly memorable, I invite you to join my table, or allow me to create one for you.

Enquire via DM to begin the conversation.

📸 .sea

01/02/2026

BACK IN MY GARAGE, WHERE MAGIC HAPPENS
This garage holds more than just a kitchen, it holds stories, memories, and a lot of heart! 

After months abroad and time to reset, stepping back into this space feels deeply personal. Every dish now carries pieces of all the places I have been, my home country South Africa, and everything I’ve learned along the way! 

The last few private dining evenings here reminded me why I love what I do:
intimate tables, honest food, good conversations, and moments that linger long after the plates are cleared.

I’m incredibly grateful for everyone who trusted me with their table again, and I’m beyond excited for what’s coming next.

New ideas are brewing, collaborations are forming, and the new year is calling.
If you’re dreaming about a private dining experience, let’s make it happen!! My DMs are open, or you’re welcome to call me so we can talk through your ideas and create an evening that truly fits you. 

 | PrivateChefSA FoodExperience IntimateDining CulinaryStories EatLocalSA ChefEnergy

30/01/2026

FROM MOUNU TO MOMENTUM
Four months. One remote island. Endless inspiration!

Earlier this year, I traded my home base in Somerset West for life as a chef on the island of Mounu, in Tonga! A place that stripped everything back to what truly matters: nature, simplicity, flavour, and connection.

After returning to South Africa, I spent five intense and rewarding weeks cooking daily lunches and dinners for the guesthouse in Firlands Park - Gordon’s Bay. That chapter was followed by a much needed pause: time to rest, reset, and soak up moments in Somerset West, made even more special with a visit from my brother all the way from France.

But to be real, time away wasn’t only beautiful. It was challenging/hard at times.
And after the island, a lot shifted and changed, both personally and professionally.
There were moments of doubt, exhaustion, and deep reflection. Yet every challenge brought clarity! 

Now I’m back, grounded, focused, and ready. With fresh energy, a head full of ideas!

Three amazing private dining gigs already done (will share more about this later) and I honestly can’t wait to welcome you all again! 

This journey keeps evolving and I’m grateful to walk it with you!

 | GordonsBay CulinaryJourney SlowFood FireAndFlavour ChefStories SouthAfricaEats FoodWithSoul

01/11/2025

20/09/2025

When you get fresh cauliflower for the first time in months on the island you make sufe to use it 😊

15/08/2025

If you love what you do, life becomes easy.

21/07/2025

20/02/2025

11/10/2024

Thanks to 4 working seasons at in Munich and a close relationship with we could whip up an authentic October feast experience.

04/10/2024

Around the corner .micros profide top quality and service. Pesticide free micro herbs and flowers.