Chef Roxy De Villiers
Chef At Home in Durban
Get to know me better
Professionally trained chef specialising in pastry and bread, seasonal produce, and thoughtful pescetarian, vegetarian, and vegan cooking.
I’m a trained chef who loves pastry and bread. My cooking style is all about simplicity, care, and solid technique. I believe great food doesn’t need to be complicated. It requires quality ingredients, thoughtful handling, and a clear point of view.
Sustainability is key to my cooking. I take food miles seriously. I prioritize locally sourced produce whenever I can and aim for a low-waste approach in the kitchen. I shape menus based on what’s in season and what makes sense, not on excess.
I enjoy cooking for small gatherings where I can create a mood and a sense of flow around the table. My flavor influences come from East and South-East Asian cuisines, focusing on balance, restraint, and depth.
I specialize in pescetarian, vegetarian, and vegan cooking. I enjoy working within dietary limits to create food that feels generous, satisfying, and complete, never like a compromise.
More about me
For me, cooking is...
For me, cooking is about creating calm, considered food that sets the tone for how people gather and eat together.
I learned to cook at...
I learned to cook as a child with my grandmother, and through a long line of women whose kitchens shaped my understanding of food.
A cooking secret...
My secret in the kitchen is care — from sourcing and preparation to how the food is served.
Book your experience with Chef Roxy
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