‘Being a private chef is all about meeting the needs of my client, but most of all it’s about listening and using my intuition. There is nothing more satisfying to me than to experience the gratitude of a client that truly enjoys, and benefits from, my cooking. I can’t describe it. When I cook I pour so much love into what I do, and to feel that energy coming back in all it’s forms is simply wonderful.’
Chef Rudi spent over 20 years in the restaurant industry, working in a variety of high-end establishments both in London, UK and in Cape Town, South Africa, but it’s his chef’s apprenticeship with renowned Chef Annette le Roux in 1996 that introduced him to true cooking for the first time.
‘I so clearly remember being shown how to deglaze a pan for first time, inhaling the divine aroma of caramelized beef, garlic & wine. I was 19yo and my senses came alive with the excitement of being introduced to flavors that quite literally changed my life. It stays with me still; it really does.’