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!
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.
(Serves 4) Pasta Dough Ingredients: 550g Pasta flour (grade: 00) 4 eggs 6 yolks 2 Tbsp Willowcreek Olive Oil 50ml water Pinch of salt Method: Mix the flour & pinch of salt together in a large bowl. In a smaller bowl, whisk together the wet ingredients. To combine the wet and dry mixtures, create a […]Read More
(Serves 4) Ingredients: 6 potatoes Knob of butter 100ml Cream 2 Tbsp Willowcreek Olive Oil 1 Egg 200g Flour Handful of fresh sage 2 – 3 sprigs of fresh thyme 1 clove garlic (finely chopped) 1 Butternut (medium), halved 2 Tbsp Willowcreek Olive Oil 1 tsp Paprika 1 tsp Fennel seeds 2 – 3 sprigs […]Read More
(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