Private Chef Kyle Blows

With over 20 years of culinary experience, I have built my career in award-winning restaurants, luxury hospitality and bespoke dining. My journey began under Chef Brad Ball at Bistro Sixteen82 before joining him at Peddlars & Co. I later helped launch Reuben Riffel's restaurant at The Capital Moloko in Sandton and served as Executive Chef at La Boqueria in Johannesburg. In 2019, I was honoured to be selected as one of six iconic chefs at Noble Vice. My cooking is inspired by seasonal ingredients, bold flavours and global influences, with a passion for creating memorable dining experiences tailored to every guest. Whether it's an intimate dinner, family celebration or special occasion, I combine refined technique with warm hospitality to deliver food that is both elegant and approachable.

For me, cooking is...

For me, cooking is creating unforgettable moments through honest flavours, seasonal ingredients and genuine hospitality.

I learned to cook at...

I was fortunate to graduate from Capsicum and apprentice under Brad Ball at Bistro Sixteen82. It saw me eventually launching Reubens in Johannesburg

A cooking secret...

Cooking everything with love. Paying homage to the local market and uplifting the artisans in the process

My menus

Confluence

STARTER

All inclusive

Yellowfin Tuna Tataki - Lightly seared yellowfin tuna, avocado mousse, citrus ponzu, pickled cucumber ribbons, crispy shallots, toasted sesame and micro herbs

FIRST COURSE

All inclusive

King Prawn & Truffle Risotto - Creamy Parmesan risotto infused with truffle, topped with grilled king prawns, roasted sweetcorn, charred asparagus, lemon beurre blanc and Parmesan crisp

MAIN COURSE

All inclusive

Coffee-Rubbed Beef Fillet - aged beef fillet with Cape red wine and miso jus, pomme Anna, roasted baby carrots, glazed baby onions, wild mushrooms and smoked garlic purée

DESSERT

All inclusive

Dark Chocolate & Rooibos Delice - Silky dark chocolate mousse layered with rooibos caramel, hazelnut praline crunch, vanilla bean ice cream and berry coulis

The hidden beauty of Cherry Blossoms

STARTER

All inclusive

Seasonal Sashimi selection

FIRST COURSE

All inclusive

Truffle Chawanmushi - Traditional silky Japanese savoury egg custard infused with dashi, topped with king oyster mushrooms, prawns, seasonal vegetables and freshly shaved black truffle

MAIN COURSE

All inclusive

Wagyu Striploin - served with garlic soy-glazed baby vegetables, roasted shiitake mushrooms, crispy lotus root, steamed sushi rice and a rich red miso demi-glace

DESSERT

All inclusive

Matcha & Yuzu Opera - Layers of matcha sponge, white chocolate ganache and yuzu cream finished with toasted sesame tuile, fresh berries and vanilla bean ice cream

From Coast to Karoo

STARTER

All inclusive

West Coast Oysters

FIRST COURSE

All inclusive

Seared Saldanha bay Scallops

MAIN COURSE

All inclusive

Karoo Lamb Rack

DESSERT

All inclusive