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Chef Frank Mwase serves classic dishes with style in a small café in the lobby of the Home Suite hotel in Rosebank, Johannesburg, but in his other life he owns a catering business, established in 2023.
Read more about chef Mwase’s food and the restaurant here.
Chef Frank is the founder and head chef of Palmfresh Catering in Johannesburg, a service-focused business offering designer menus for his clientele, whether at home or in the workspace.
“Our menus can be tailor-made to meet your specific tastes and requirements,” he says. “At Palmfresh Catering, we constantly innovate and design our menu ideas by staying abreast of both international and local trends, leveraging our experience to remain relevant. We are dedicated to providing the highest quality products and services, always welcoming new ideas to meet your specifications.”
After studying in Cape Town and working at GrandWest, he worked variously as demi chef de partie at the Winchester Mansions Hotel in Sea Point, chef de partie at the Cape Milner Hotel, and in more recent years as senior chef de partie at Morrells Villaggio in Northcliff, Johannesburg, at at Sotto Sopra in Rosebank.
“I had the opportunity to work at some esteemed establishments and alongside chefs whom I continue to admire,” the mild-mannered, gentle chef says.
Chef Frank Mwase’s Burrata Salad
Frank Mwase’s burrata salad with heirloom tomatoes and grilled fruit. (Photo: Frank Mwase)
Ingredients
Burrata cheese
Rocket leaves
Heirloom tomatoes
Strawberries
Stone fruit (peaches)
Prosciutto
Figs
Orange segments
Parmesan shavings
Balsamic vinegar
Method
Grill the peaches and strawberries.
In a bowl, toss the grilled fruits with rocket leaves.
Add the orange segments, figs, and heirloom tomatoes.
To finish and serve:
In a serving bowl, place the mixed salad.
Top with burrata cheese, prosciutto, Parmesan shavings, and a drizzle of balsamic vinegar. DM
For more information and bookings, visit: [www.palmfresh.co.za] (http://www.palmfresh.co.za)
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