#Trending: Chefs opening their kitchens for a unique dining experience

Cape Town

Chef Giuseppe Massolini runs his "humble pop-up" restaurant from his home.

Giuseppe’s catering at Belair Farm in Paarl offers a different Italian-style dining experience in the heart of the Boland.

On Wednesdays, Saturdays and Sundays, guests are invited to enjoy a true Italian tavolata (big table) prepared by Massolini.

His home-based restaurant is open for lunch or dinners and he caters for 10-14 guests.

His ingredients are locally produced.

While he sets to work in his quaint kitchen, guests can walk around the house and look at the delightfully eccentric art pieces and sculptures.

Diners are also welcome to join him in the kitchen and watch as he cooks up his mouthwatering feasts.

Chef Giuseppe Massolini (standing) runs his “humble pop-up” restaurant from his home in Paarl.

Chef Mynhardt Joubert has been sharing his private space with diners for just over a year. Stasie Street Kitchen in Paarl came about after a friend told Joubert about this popular trend in Europe.

"It was a joint idea between me and Kerryn Lancaster (former KWV brand manager) after she returned from Paris. It's a very French thing to do, having people come to your house to eat and enjoy watching the chef work in his kitchen," says Joubert.

What started as a dining experience for corporate events, quickly turned into his home restaurant as word got out.

Guests receive a welcome drink after which they can enjoy a gin and tonic in the lounge before sitting down for a three or four-course meal.

"I have space for about 30 people to sit and they can watch us cook and plate their food – dis soos n regter huiskuier (like a real home visit). We make guests feel welcome and safe," he adds.

Take time and make it from scratch says chef Mynhardt Joubert. Picture supplied

Johannesburg

Founder of South Africa’s Private Chefs Association and aspiring actor Mahlubi Mpanyane used to host dinner parties for his friends and family, until he realised he could turn this into his second business.

The Johannesburg-based chef, 22, launched his pop-up a year ago.

"I went to culinary school where I met my mentor and he had a food truck. People would book the food truck and we would go to the house if they were hosting intimate events. From there it transitioned to cooking at people’s homes. Last year, I opened my pop-up. I used to host dinner parties for my friends and they would come over. Then I thought I could turn this into a business," he says.

Mpanyane, who usually hosts his lunches and dinners over weekends, caters for up to 25 guests at a time.

Chef Mahlubi Mpanyane (left) used to host dinner parties for his friends and family. Picture supplied

Durban

For Durban’s chef Milani Motlohi, the advantages of running a pop-up from his family home outweigh the challenges of finding your way around

someone else's kitchen.

Like some of his counterparts, Motlohi started cooking for his friends and family before launching his business.

"I started a few months ago, first with friends and family, then I started going to clients' homes and then I would invite them to my home. The advantage of working from your own home is knowing where everything is. Whereas with other people, you don’t know exactly where everything is or how the oven works or if it’s big enough," he says.

Motlohi caters for up to 10 guests and says he prefers to keep the groups on the small side.

"I still stay with my family so I also have to accommodate them, but they are very understanding," he says.