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The Chefs Studio is a unique concept space located in the heart of Cape Town. We host interactive and experiential events for people who are as excited about what goes into creating a beautiful dish, as they are about eating it.

The Chefs Studio sees guests exploring their cooking abilities under the guidance of a professional chef, before sitting down to indulge in a feast for the senses; a multiple course meal which showcases the best that fine dining has to offer.

Featuring custom-built workstations equipped with the latest cooking technology from Siemens, a communal table for social dining, as well as an elegant private dining room, guests can indulge in a one-of-a-kind experience while soaking in the ambience of the Mother City.

Reviews (142)

4.8 out of 5.0
Food 4.9
Value 4.7
Service 4.9
Ambience 4.8
  • Rubbie U. Dined: 1 month ago
    3.8
    Food 4.0
    Value 3.0
    Service 4.0
    Ambience 4.0

    Reviewed on: Wed 07 Dec 22
    Really enjoyed the experience. Two suggestions, would be nice to get the recipe for the two dishes that you cook, including the sauces and mushroom paste, and second suggestion, would be nice if one could taste, even only a bit size, of the dish that Matt prepared during his demonstration, so that you can compare your dish to what it is supposed to taste like. Cooking demonstration and wine experience excellent. Thanks

  • Berenike K. Dined: 1 month ago
    3.8
    Food 4.0
    Value 3.0
    Service 5.0
    Ambience 3.0
  • Catherine K. Dined: 1 month ago
    4.3
    Food 4.0
    Value 4.0
    Service 4.0
    Ambience 5.0

    Reviewed on: Wed 07 Dec 22
    TLDR Summary: This is a lengthy review particular to the "HOW TO COOK...Florence" , departing from the ratings above. 1. For a tasty entertaining night off, I highly recommend the experience. As an interactive cooking social, it was great, and most of the laborious prep was undertaken in advance on behalf of participants. 2. As a "learn to cook" endeavour, I do not recommend it. For noting, I learned my cooking basics from an individual responsible for training professional chefs. Since then I've done adhoc courses related to specific techniques/cuisines. Much fine and bistro dining relies on classical French cuisine - where flavour is "in the sauce", which some of the tips shared relied upon. Italian cuisine on the other hand greatly relies on flavour "from the source" and is much more subtle, entrenching the local evolution of regional cuisine and pairings. While the food offered was substantial and extremely enjoyable, no recipes were shared, and guidance omitted some fundamental content. I'd also hoped to learn to cook more than the two items we did - Risotto & Fiorentina, in particular, the shellfish tortellini. Risotto fundamentals were not explained - chiefly: the choice of rice and the importance of stock. Novices were left asking questions that the demo should have answered. Tips on how to save preparation time, and "blanche" pre-cook the rice as well as incorporate intense flavour using puree were shared. However, having just returned from Italy, I know that Italian locals would balk at the use of Asian shimeji mushrooms in risotto, but this was not a traditional Italian cooking class. The risotto cooked was souped up using French technique, which certainly intensified flavour. With the Fiorentina, again it was not the traditional preparation, and omitted fundamental process details, and flavour relied on building layered flavours, including gremolata, and an admittedly tasty gravy, but again, not what I would consider authentic. To conclude, as tasty interactive food social - go and enjoy, to learn technique (traditional or fundamental) - go elsewhere.

  • Chelsea A. Dined: 1 month ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0
    1
  • Keletso M. Dined: 3 months ago
    4.3
    Food 5.0
    Value 4.0
    Service 3.0
    Ambience 5.0

    Reviewed on: Sat 22 Oct 22
    I had so much fun attending the tortellini masterclass. The environment was fantastic, food was really delicious and the chef was attentive. Solo attendees to the event didn’t get as much support as others - especially with respect to the set up of our station and ensuring we had everything we needed. We had to constantly fight to get the interning chefs attention to make sure we had what we needed. Other than that it was great!

    1
  • Helen W. Dined: 3 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0
    1
  • Patrick G. Dined: 3 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Fri 30 Sep 22
    Alcohol expensive!

    1
  • Heather L. Dined: 5 months ago
    4
    Food 4.0
    Value 4.0
    Service 4.0
    Ambience 4.0

    Reviewed on: Sun 28 Aug 22
    After we had a back and forth with the menu options (misunderstanding about what they offer) we had a really good evening on the night of our "class". Shanice our chef for the night was so warm and friendly. It felt like we were all in her home cooking with her. She shared a few secrets of the kitchen and kept things very jovial. Thank you very much for making it memorable Shanice. The ladies from Turkey really enjoyed their evening in your kitchen. Kindest Regards Heather

    1
  • Chanté B. Dined: 5 months ago
    4.8
    Food 5.0
    Value 5.0
    Service 4.0
    Ambience 5.0
    1
  • helen W. Dined: 5 months ago
    5
    Food 5.0
    Value 5.0
    Service 5.0
    Ambience 5.0

    Reviewed on: Thu 04 Aug 22
    Another very pleasant cooking class!

    1
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Opening Hours

  • Monday CLOSED
  • Tuesday 18h00 - 21h00
  • Wednesday 18h00 - 21h00
  • Thursday 18h00 - 21h00
  • Friday 18h00 - 21h00
  • Saturday 18h00 - 21h00
  • Sunday CLOSED