Private Chef Kennedy Masilo

Every dish carries a decision — what to leave out is often harder than what to add. Seven years in professional kitchens taught me that lesson slowly, one service at a time, until restraint stopped being a technique and became instinct. Founding Ken.Table came from wanting to bring that instinct somewhere more personal: your table, your evening, no audience but the people you love. I trained formally, but the real education has been every plate since — learning, again and again, that mastery isn’t about doing more. It’s about knowing exactly when to stop.

For me, cooking is...

Mastery served quietly — precision learned in fine dining, expressed with the ease and warmth of bistro-style cooking.

I learned to cook at...

I apprenticed at Sunny Side Park Hotel, then honed my craft through Les Créatifs, Workshop 55, and now Verdicchio Restaurant & Wine Cellar.

A cooking secret...

Restraint. I trust quality ingredients to do the work — luxury through simplicity, never unnecessary complexity on the plate

My menus

Le Goût Français

STARTER

All inclusive

Pear Carpaccio Thinly sliced seasonal pear with Jambon de Bayonne, whipped fresh chèvre, toasted walnuts, basil cress, walnut oil and a hint of Espelette pepper

FIRST COURSE

All inclusive

Escargots de Bourgogne Burgundy snails baked in garlic-parsley butter with shallots and herbs, finished with lemon zest and served alongside toasted bread

MAIN COURSE

All inclusive

Filet de Bœuf au Poivre Prime beef fillet with velvety pommes purée, glazed seasonal vegetables, and a classic green peppercorn sauce enriched with cognac and cream, finished with fresh thyme

DESSERT

All inclusive

Tarte Tatin Caramelised apples baked beneath crisp, all-butter puff pastry, inverted and served warm with artisanal salted caramel ice cream and a light caramel reduction

Olive & Sea

STARTER

All inclusive

Mediterranean Burrata — Creamy burrata served with seasonal heritage tomatoes, slow-roasted peppers, Kalamata olives, golden garlic crisps, fragrant oregano, and first cold-pressed extra virgin olive oil

FIRST COURSE

All inclusive

Golden pan-seared seabass with perfectly crisp skin and delicate, flaky flesh, served on a silky roasted red pepper coulis and finished with herb oil, fresh herbs and a touch of lemon zest for a vibrant Mediterranean finish

MAIN COURSE

All inclusive

Tender harissa-marinated lamb cutlets served alongside a refreshing quinoa salad with crumbled feta, fresh leafy greens, orange segments and crisp cucumber for a bright Mediterranean balance

DESSERT

All inclusive

A silky lemon cream set with fresh citrus juice, served with seasonal berries, mint and a delicate almond tuile for a light and refreshing finish

The Quiet Table

STARTER

All inclusive

Hand-cut salmon tartare topped with salmon roe, edible blossoms, and micro herbs, served in a rich shellfish bisque with crisp crostini for a refined balance of freshness, richness, and texture

FIRST COURSE

All inclusive

Golden-seared scallops with a delicate caramelised crust and a tender, translucent centre, served on a silky beurre blanc. Finished with herb oil, fresh herbs and a touch of lemon zest for brightness

MAIN COURSE

All inclusive

Pan-seared beef fillet, cooked medium-rare, served with golden potato pavé, sautéed porcini mushrooms, and a silky herb purée. Finished with a rich red wine reduction and delicate microgreens

DESSERT

All inclusive

Vanilla bean mousse paired with red wine–poached pear, a smooth caramel ice cream quenelle, and hazelnut crumble for texture. Finished with delicate pink micro leaves