PRIVATE CHEF IN CAPE TOWN PRIVATE DINING. YOUR TABLE. CAPE TOWN.
Restaurant-quality dining, without leaving home.
Private Chef Ryan Richardson brings more than 15 years of professional kitchen experience to private homes, luxury villas and yachts across Cape Town and the Winelands.
From relaxed lunches around the table and fire-cooked feasts to intimate celebrations and refined multi-course dinners — every menu is created around you, your guests and the occasion.
From professional kitchens to your table.
I’ve spent more than 15 years cooking professionally — from leading restaurant kitchens and opening new concepts to private cheffing and cooking aboard superyachts.
My style is generous, ingredient-led and uncomplicated. Great produce, bold flavour, beautiful presentation and food designed for people to actually enjoy.
When you book me, you’re not simply booking dinner. I take care of the entire experience — planning your menu, sourcing ingredients, preparing and cooking in your home, serving your guests and leaving the kitchen exactly as I found it.
“You pour the wine. I’ll handle the rest.”
Your table. Your people. Your menu.
Private Dining
Intimate dinners, celebrations and multi-course experiences prepared and served in your home.
Villa & Holiday Chef
From breakfast through dinner, enjoy your holiday while every meal is planned, sourced and prepared for you.
Events & Braais
Generous sharing tables, live-fire cooking and distinctly South African food for birthdays, celebrations and relaxed gatherings.
Yacht Chef
Professional galley experience for private yachts, charters, temporary relief and guest trips.
Culinary Consulting
Menu development, kitchen systems, restaurant openings, staff training and practical culinary consulting.
Recipe Development
Commercial recipes developed for consistency, flavour, costing and real-world kitchen execution.
Seasonal. Generous. Made for your table.
No fixed menus. No one-size-fits-all dining.
Your menu is created around the season, the occasion and the people sitting around your table.
Think Cape seafood over fire, slow-cooked meats, beautiful local produce, Mediterranean-style sharing plates, generous harvest tables and elegant multi-course dinners — always driven by flavour first.
Dietary requirements, allergies and individual preferences are considered from the beginning rather than treated as an afterthought.
MODERN SOUTH AFRICAN · MEDITERRANEAN · LOCAL BRAAI/BBQ · SEAFOOD · SHARING TABLES · PRIVATE DINING
How it works.
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01
TELL ME ABOUT YOUR TABLE
Where you’re staying, who’s coming, what you’re celebrating and how you’d like the meal to feel.
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02
YOUR MENU
I’ll create a menu specifically for your occasion, dietary requirements and preferences.
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03
I TAKE CARE OF EVERYTHING
Ingredients are sourced, your meal is prepared in your kitchen and service is handled from beginning to end.
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04
SIT DOWN & ENJOY
No shopping. No cooking. No kitchen chaos. Just great food and time around the table.
From the table.
“We booked a birthday dinner at our Camps Bay villa, and it was easily the best evening of our trip. We watched the sunset while the chef took care of everything. The seafood starter was a favourite.”
“With three generations around the table, there were plenty of preferences to consider. The chef put together a lovely sharing menu, and even our fussy youngest went back for seconds.”
“We wanted a quiet anniversary dinner at the villa. The table looked beautiful, the courses were served at a relaxed pace, and we could enjoy the evening without having to go anywhere.”
“Our friends were visiting South Africa for the first time, so we booked a braai evening. The snoek and homemade chakalaka were a real hit. We were still talking about the food the next morning.”
“Having breakfast prepared each morning made such a difference to our holiday. Fresh fruit, good coffee and something different every day. It gave us time to sit together before heading out.”
“I usually spend most of a dinner party in the kitchen. This time I actually got to sit with my friends. The food was delicious, and finding the kitchen clean afterwards was a bonus.”
“We asked for a long, relaxed lunch after a morning on the beach. The sharing dishes suited us perfectly, and there was plenty for everyone. Nothing felt rushed.”
“We booked a few dinners during our stay, including a vegetarian evening and a seafood night. Each menu felt different, and the chef worked around our plans. It made organising meals for eight people so much easier.”
From the Daily Maverick.
“The chef is Ryan Richardson, who grew up in Noordhoek and finished culinary school in 2012 at The Hurst Campus. He has cheffed at The Greenhouse at The Cellars Hohenort as well as La Colombe and has also worked alongside the likes of Neil Anthony and Matt Manning. He did food styling for a season of Siba’s Table television series as well. He also owns a private cheffing company called Private Villa Chefs. These are not shoddy credentials.”
Tell me about your table.
A dinner for two. A villa full of friends. A birthday around the fire. A week of effortless holiday dining.
Tell me where you are, how many guests you’re expecting and what you have in mind. I’ll come back to you personally with menu ideas and a tailored quote.
CAPE TOWN · CAMPS BAY · CLIFTON · CONSTANTIA · ATLANTIC SEABOARD · SOUTHERN SUBURBS · CAPE WINELANDS
chefredrye@gmail.com @chef.redryeThank you — I’ll be in touch.
Expect a personal reply soon. For anything urgent, WhatsApp me.