Private Chef Amahle Mdluli

From a young age, the kitchen has always been my creative space. I started cooking at just 13, drawn to the art of flavour, technique, and the endless possibilities that come from working with fresh ingredients. My passion for culinary excellence led me to study at Capsicum Culinary Studio, where I refined my skills and learned the discipline behind professional cooking. My career began in Durban, where I had the opportunity to work at The Chef’s Table, Umhlanga, a restaurant known for its innovative approach to fine dining. There, I developed a deep appreciation for modern plating, ingredient pairing, and the science of taste, as I’m continuing to explore how flavour, texture, and presentation come together to create unforgettable dining experiences. Today, I’m dedicated to crafting dishes that tell a story — combining technical precision with bold, refined flavours. My approach to food is simple: respect the ingredient, elevate the flavour, and always aim to surprise and delight the guest.

For me, cooking is...

For me, cooking is an art form — a way to express creativity, emotion, and passion on a plate.

I learned to cook at...

began my culinary journey as a self-taught cook driven by passion and curiosity for food and flavor Through each step I’ve continued to grow as a chef