Born in England, Private 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 regularly cooks for bespoke events, corporate functions, intimate occasions, as well as for clients abroad.
Matt Manning is also the creator of a number of unique dining experiences which are open to the public, including ‘One Ingredient’ – a pop-up dinner highlighting a single ingredient across a number of courses – as well as his own series of all-inclusive gastronomic getaways.
Private Chef Matt Manning offers a wide range of services tailored to your needs. Tap each image for details.
Looking for a unique team building experience? The Chef’s Studio is available for corporate bookings, team-building or year-end functions.
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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!
One Ingredient is Chef’s Matt Manning’s famous interactive dining experience. Less serious than a cooking lesson, but more interactive than a dinner, One Ingredient is for those who are as excited about what goes in to creating a beautiful dish, as they are about eating it. One ‘hero’ ingredient features across five courses, each designed to showcase its versatility, […]
Join us every month to acquire a new culinary skill to add to your repertoire. A modern take on a cooking class, we will be perfecting classic dishes, sharing insider chef tips & more, in an interactive cooking workshop at the Chef’s Studio! In April we present ‘Pasta Month’, where we will show you how […]
WINE WORKSHOP: Radford Dale VS. THE WORLD VOLUME 1: CHARDONNAY & PINOT NOIR This event introduces the first of a series of exclusive tastings with Radford Dale: Volume 1: Chardonnay & Pinot Noir. The series, Radford Dale vs. The World will have a focus on specific varietals, pitching their top tier terroir wines against a line-up of exciting […]
Inside the notebook of a private chef…Matt shares his best-loved recipes, sources of inspiration and comings & goings.
(serves 4) Ingredients 250g field mushrooms, thinly sliced 400g porcini mushrooms. Portion these into a nice size for garnishing and add trimmings to the field mushrooms 1 shallot, finely diced 1 clove of garlic, finely sliced sprig of thyme 1 small bunch chopped chives drizzle of truffle oil 50g butter olive oil (I highly recommend […]Read More
(Serves4) Ingredients 800g good quality hake (from your local fish monger) 250g fresh peas 1 packet steaky bacon, diced (I highly recommend Richard Bosman) 1kg mussels 250g black lentils 1 shallot, finely diced 2 leeks, finely sliced 1 clove of garlic, finely sliced 1 bunch of chives, chopped Sprig of thyme 200ml cream 200ml milk […]Read More
Coming into Spring I was inspired to create something delicious, light & tasty using some new season ingredients. This dish is simple and perfect to enjoy at the lunch table with friends and good bottle of vino. (Serves 6) Ingredients For the Gnocchi: 500g Ricotta Seasoning 200g Flour 2 Egg Yolks 1 Lemons Zest 2 […]Read More