Gone are the days when a chef’s kitchen was a rented space in a fancy restaurant. Picture: Henk Kruger ANA/African News Agency
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

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

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. 

Chef Milani Motlohi Picture supplied

For bookings contact: 

Giuseppe’s catering - 084 976 5939

Mynhardt Joubert - 076 033 1839 or email [email protected]

Mahlubi Mpanyane - [email protected]

Milani Motlohi - [email protected]