Chef Roelz

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Chef Roelz

Private Chef, Catering, Private Cooking Classes, Culinary instructor About me:
I am a foodie bursting with knowledge and love learning new cuisines. True story!

I am constantly improving dishes and developing new recipes. I love to cook healthy, wholesome food and love colorful plating! For me its all about taste and nourishing the body with healthy goodness! I follow a no waste system and always try use every part of the ingredient I am using for the dishes I create. I love trying new things so always open to suggestions and ideas from my clients. How it

all began:
I was born in Johannesburg but we moved to East London when I was 11. Cooking is in my blood. My family loves to entertain and we would always get together for birthdays, holidays and special occasions and we always have the most amazing foods. I remember once when we had seven braais in one day!! (yes you can braai for breakfast!) My gran was a great baker, my mom and aunt are amazing cooks, even my brother and dad has a couple of foodie tricks up their sleeves. Cooking has always been a joy in our family and not a chore. Dishes … now that’s another story! In 1992 I worked at Mpekweni Sun as a casual. I was thrown in the deep-end working front of house, being a waitress, serving customers, working at the bar and various food service sections. I got to do a bit of everything and instantly fell in love with the hospitality industry. I waitressed for extra money while I was a student and worked at various establishments from pubs to fine dining restaurants and my favourite place was always the kitchen. I love the energy in the kitchen and watching the chefs make incredible looking dishes. I would pitch in and help if they ever needed me –I fell in love with food and cooking even more. My favourite colour is RED, that's why I usually have the most vibrant red hair colour! It is the color at the end of the visible spectrum of light, it is warm, positive & passionate – just like me! It signifies action, energy, confidence, courage, excitement and determination and therefore had to be part of my business name Red events & photography. I started my own part-time business in 2005 focusing on events & hospitality and offer services including photography, event planning, graphic design services and catering. I started with snack platters and grew into small ladies event function catering to private chef as Chef Roelz services in recent years. When my son, Ivan turned 18 I knew I could finally focus on my dream of travelling and going to chef on the superyachts and learning about new ingredients & styles of cooking. I completed yachting courses through PYT and my food safety lv 2 and food, prep & culinary arts training through City and Guilds. Covid-19 put a major pause on my plans, like for so many of us. I was offered a part-time position as a culinary instructor at Blue Ribbon Culinary School in East London and loved teaching and learning even more about food. I also focussed more on catering and offer private cooking classes and interactive guest experiences when required. I did an Atlantic Crossing on a super yacht cooking to various dietary requirements for 10 crew. I travelled from the Caribbean to the Mediterranean and came home for a brief visit and to service some local customers. I offer a complete event management service in planning dinner parties and other functions. My camera (aka my boyfriend) also always joins me when I cook for guests so I always offer them a couple of group photos at the beginning or end of service if they want some. Just an added little service because I love happy guests! As a graphic designer I also like to send them little digital menu’s and invites to send to their guests if they want to. Its like a little tease of what’s to come…

I am also a CPD qualified pilates instructor as I believe a healthy mind & body is key to success. Please contact me for any of my services... I am here to cater for all your needs. Cuisine types:
African, Mediteranean, Asian, Mexican, Italian, British, Indian and more

15/12/2024

Pork tenderloin on a bed of sweet potato mash with lemon butter zuchini ribbons, dark miso brown butter roasted carrots and a white miso apple caramel sauce

10/12/2024

Mascarpone marshmallow choc fudge tart with a drizzle of salted honey and some fresh rasberries. Just a little crew treat😄...

04/12/2024

Its freezing cold in Savannah so we need comfort food and curries. I made a thai green curry with shrimp, zuchinni, bamboo shoots and scallions with jasmine rice to warm our bellies.

15/11/2024

Smoked salmon salad with cream cheese and avo with sesame crisps and a dijon yoghurt dressing with a daah os sumac😁

11/11/2024

Seafood ramen with shrimp and spanish mackerel. Kimchi, black fungi, peppers, kombu, soft eggs and rice noodles. With furikake and chilli crisp

04/11/2024

An Asian ramen inspired dish with beef brisket and Japanese spring eggs, mushrooms and garlic scapes in a miso broth with rice noodles

03/11/2024

Soft poached eggs on salmon, cream cheese and english muffin.... topped with some spicy siracha and furikake

02/11/2024

My lotus blooming onion... red onion with a soya and rice vinegar marinade with chives and crispy bacon bits

27/09/2024

Pork tenderloin with caramalised apples, bok choy and cardamon jasmine rice with an apple cider caramel sauce. Just a little crew meal😉

26/09/2024

A vegan salad with aubergine and garlic scapes and a tahini style dressing

17/09/2024

BACON snack time! 1. Beef and pork bacon wrapped dates stuffed with marconi almonds and cream cheese
2. Beef bacon jam phyllo cups with feta crumbles and pickles

13/09/2024

Grilles swordfish tacos with chilli corn tortillas, guac and salsa

10/09/2024

An Italian inspired 4 course meal starting with a layered provolone salad. Then a leek and celeriac soup with homemade parmesan croutons. Slow cooked beef rib and sh*take mushroom pasta and finished off with a choc panacotta.

07/09/2024

A birthday dinner of grilled swordfish with pan seared mini scallops. A loaded sweet potato boat, seared snap peas and coleslaw.

01/09/2024

Did a little Indian themed dinner with my new kitchen witch apron. Started with pani puri filled with chickpea curry and puri water. Followed with a tika fish and shrimp curry with jasmine rice and ended with Gulab Jamun (Indian milk donuts)

31/08/2024

Layered dark choc mousse with milktart and vanilla bean cookie crumb for that South African touch of flavour.

29/08/2024

A starter of heirloom tomato and mozzarella mini puff pastry tarts with homemade basil pesto and balsamic vinegar from

21/08/2024

Got some amazing produce at the Belfast co-op and and the best balsamic vinegars at so turned it into a Fig, amaranth and brie salad with pear balsamic reduction followed by Cod on Amaranth with fennel salad and a couscous stuffed patti pan squash with a wine sauce.

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Videos

Just love burning me some suga! Lemon posset with a brulee top!

Tortilla (potato and egg) stuffed with ham, cheese and red onion for a decadent breakfast #yachtcheffood #yachtchef #yachtbreakfast

Big shout out to my newest top fans! 💎 Janine Prinsloo, Vonneleen Oosthuizen Smit, John Speight, Martie Van Eck Thx for the likes!!

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