Chef Lola Lambrechts

I grew up between London, Kigali, and Stellenbosch, living in these three diverse cities has shaped the way I see food: as culture, memory, and connection. In London, I was surrounded by a lively dinner-party culture, where cooking was about generosity, sharing, and bringing people together. Rwanda inspired me through its raw, organic ingredients and the necessity of making everything by hand. The rich soil became an introduction to growing my own food and learning to respect fresh produce. Moving to Stellenbosch, I completed my culinary education at the Institute of Culinary Arts in the Banhoek Valley. This further deepened my understanding, being surrounded by mountains, vineyards, and an exceptional local food and wine culture. My work experience at Rust en Vrede Restaurant shaped my respect for order, precision, and refinement. While La Motte Bakery taught me the value of farm-style cooking, bread making, and letting ingredients speak for themselves.

Although I really enjoyed the hustle and bustle which came with working in a fast-paced restaurant, I felt it just wasn’t a sustainable path to follow for years and years to come. I then turned to private cheffing. Once I began, I completely fell in love with it.

I aim to create food experiences that are personal, relaxed, and thoughtfully executed, allowing you to enjoy the moment while I take care of the rest.