Skip to main content
Apron & Atlas — home
Cape Town

Your private chef in Cape Town

Apron & Atlas brings the private chef experience to your door. Whether you're hosting a dinner party, need a chef for the weekend, want a beautifully prepared lunch, or a week of meals batch-cooked and ready to heat, I'll come to your home or apartment and cook for you — tailored to your taste, occasion, and schedule.

Plan your dinner

Tell me the occasion and I'll reply with a tailored menu and a quote.

A chef at work in a domestic kitchen, plating a dish under warm side light.

The offer

The shapes it usually takes

None of them is a package. They are the starting points people come to me with, and every one is written from scratch.

A dinner party

An evening at your table for you and your guests, from the first glass to the last plate. I design the menu around the occasion, cook it in your kitchen, and serve it as you would want it served.

A chef for the weekend

Several meals across a weekend, for a house of friends or family. Breakfasts, a long lunch, dinner — planned together so nobody spends the weekend in the kitchen.

A prepared lunch

A beautifully prepared lunch, at your home or apartment. The same tailored approach, at a lighter scale — for a smaller table or a working day.

A week of meals prepped

I come to your home and batch-cook a rotating menu built around your household, then pack it ready to reheat whenever you need it. Same tailored approach as a dinner — just built around a week instead of one sitting.

Read more

How it works

From your first message to the last plate

  1. Tell me about the occasion.

    Who is coming, when, and what you would like the evening to feel like.

  2. I design a menu for you.

    Built around your taste, your guests, and wherever in the world you would like to travel.

  3. We refine it together.

    Change a course, adjust for an allergy, add a wine — nothing is fixed until you are happy with it.

  4. We confirm the date and the price.

    In writing, in full, before anything is bought.

  5. I cook in your kitchen.

    I arrive, I cook, I serve, and I leave your kitchen as I found it.

I cook across Cape Town — Sea Point, Camps Bay, Hout Bay, Green Point and the City Bowl, and anywhere else in the city worth driving to.

Start with step one

Recent tables

From evenings I have cooked

Hands rolling and trimming pastry on a kitchen table, a filled tart waiting in the foreground.
Hands rolling and trimming pastry on a kitchen table, a filled tart waiting in the foreground.

1 of 6

What it costs

Why there is no price list

There is no price list because there is no fixed menu. Two dinners for the same number of people can cost quite different amounts, and quoting an average would be misleading to both of us.

Four things move the price, and nothing else does:

  • The ingredients. What the menu asks for, and how far it has to travel to your table.
  • The number of guests. A table of six and a table of sixteen are different evenings.
  • The number of meals. One dinner, or breakfast, lunch and dinner across a weekend.
  • The duration of the service. One evening, one day, or a whole weekend.

Tell me what you have in mind and the next step is a written quote — itemised, free, and with no obligation. Nothing is bought and nothing is committed until you have read it and said yes.

Ask for a quote

Questions people ask before they book

How much does a private chef cost in Cape Town?
There is no price list or fixed rates, because there is no fixed menu. What moves the price is the ingredients, the number of guests, the number of meals, and how long the service runs — one evening, one day, or a whole weekend. Tell me what you have in mind and I will send you a written quote, free and with no obligation.
What happens after I send my request?
I read it and come back to you with a menu built around what you have told me, and a price. We refine it together until it is right, then we confirm the date and the price in writing before anything is bought. Nothing is committed until you say so.
How many guests can you cook for?
Up to ten. I work on my own — no brigade, no second pair of hands — and ten is the number I can cook for while keeping every plate to the standard I want to put in front of you.
Do you cook in my kitchen, or bring your own equipment?
In your kitchen, with my own equipment. I bring what I cook with — knives, pans, boards — so the only things I need from you are the plates and cutlery your guests will eat from.
Which areas of Cape Town do you cover?
I cook across Cape Town. Most of my work is on the Atlantic Seaboard and in the City Bowl — Sea Point, Camps Bay, Hout Bay and Green Point — but I am happy to travel further in the city; just tell me where you are.
How far in advance should I book?
At least a week. A tailored menu means agreeing the dishes, shopping for them and preparing properly, so the earliest date you can request is seven days from today. Further ahead is better for a weekend or a larger table.
Can you cater for allergies and dietary requirements?
Tell me at the request stage and I will build the menu around it — that is step three of the process, and it is normal rather than exceptional.
Do you do lunches and weekends, or only dinners?
All three. A dinner party is the most common request, but a prepared lunch or a chef for the weekend are equally part of the offer.
Do you shop for the ingredients?
Yes — I take care of that. Shopping for the menu is part of the service, and the cost of the ingredients is already included in the quote I send you. There is nothing to settle separately afterwards.

Plan your dinner

Tell me the occasion and I'll reply with a tailored menu and a quote. Nothing is confirmed until you have read it and agreed to it.

Required.

Approximate is fine.

When

The earliest date I can take is 7 days from today — a tailored menu means agreeing the dishes, shopping and preparing properly. I confirm availability by reply.

For every guest, if it varies. Leave blank if none — a menu can't be planned safely around this being missed, so it gets its own line rather than living inside the message below.

Who it's for, what you'd like it to feel like, and a cuisine you'd like to travel to — the occasion above tells me what kind of thing this is; this is what makes it yours. The more I know about what you're picturing, the closer the first menu I send back will be to it.

Or reach me directly

If you would rather write or call, both reach me the same day.

Where I cook

I cook across Cape Town — Sea Point, Camps Bay, Hout Bay, Green Point and the City Bowl, and anywhere else in the city worth driving to.