Born in England, Chef Matt Manning perfected his trade in London’s finest Michelin-starred restaurants under the tutelage of some of the best in the business, including Gordon Ramsay, Marcus Wareing, Alyn Williams and Bryn Williams.
Upon relocating to South Africa, Matt worked at La Colombe, before his inherent entrepreneurial spirit saw him embarking on a solo career as a private chef. Matt became well-known across the country for his innovative and interactive pop-up dining experiences, such as One Ingredient.
At the end of 2018, Matt embarked on a new adventure. He opened his first restaurant 'Grub & Vine', a relaxed yet refined bistro located on Bree street, Cape Town. Just above the bistro is the The Chef's Studio, an interactive cooking space that is now the permanent home of Matt's private chef service, while also hosting other bespoke events such as cooking classes, masterclasses, guest chef evenings and corporate functions.
Private Chef Matt Manning offers a wide range of services tailored to your needs. Tap each image for details.
Looking for a unique event, function or team building experience? Choose one of our event packages and join us at The Chef's Studio with friends or colleagues while you connect over cooking!
Click below to find out more...Find Out More
What’s cooking? Stay up to date with Private Chef Matt Manning’s events that are open to the public for booking, so you never miss out!
Every Sunday in winter, Grub & Vine will be serving up a refined take on a traditional Sunday lunch.
The Chef’s Studio is proud to announce its first guest chef event, featuring chefs Rikku Ó’Donnchü and Warwick King.
Treat dad to lunch at Grub & Vine this Father’s Day.
Inside the notebook of a private chef…Matt shares his best-loved recipes, sources of inspiration and comings & goings.
Ingredients: 500g Risotto Rice 100g Butter 1 Onion – (diced/finely chopped) 1 Garlic Clove – (diced/ finely chopped) 2 Thyme Sprigs 1l Vegetable Stock 200g Pumpin Pureé 200g Parmesan Cheese 200g Cheddar Cheese 200g Marscapone Cheese Salt Pepper Method: 1. Switch the stove-top of your Siemens hob on to a medium heat and, in a […]Read More
(Serves 4) Celeriac Pearl Barley: 250g Pearl Barley 2 Leek – Chopped 2 Thyme sprigs 1 Garlic Clove 100g Celeriac Puree 50g Gorgonzola Cheese Salt Pepper 2 Apples – Cut into 8 2 Celeriac – Cut into 4 Method: Set your Siemens Induction hob onto high heat and in a large Scanpan pot, add pearl barley, garlic […]Read More
Looking for a unique event, function or team building experience? Choose one of our new event packages and join us at The Chef’s Studio with friends or colleagues while you connect over cooking! Share a cooking station with your team, before dining together with your group around a communal table. Or leave the cooking to the […]Read More