CULINARY SERVICES

Bespoke private dining, rooted in seasonality and quiet craft.

Private Chef Mandelene Smith crafts tailored tasting menus and seasonal dining experiences—infusing classical technique with the vibrant, layered South African Indian flavours of her native Durban.

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Seared Ahi tuna tataki with crisp seasonal radish and garden greens by Salt & Stilt

Seared Ahi Tuna Tataki • Durban Spiced Emulsion • Shaved Watermelon Radish • Salt & Stilt

Chef Mandelene Smith, founder of Salt & Stilt

Durban, South Africa • George Brown Toronto

THE CHEF & PHILOSOPHY

Chef Mandelene Smith

Born in Durban, South Africa, and formally trained in Culinary Management at George Brown College in Toronto, Chef Mandelene Smith brings a singularly vibrant culinary voice to private dining.

Growing up in Durban—home to one of the world's most storied and aromatic culinary traditions—Mandelene developed an early reverence for the intricate art of spice and coastal cooking. She introduces unique South African Indian flavours into her dishes: toasted masala aromatics, bright tamarind and citrus notes, and deep maritime savor, all balanced harmoniously with refined classical technique.

At the core of Mandelene’s philosophy is an enduring commitment to food sustainability. She advocates for mindful low-waste kitchen craft, ethical fisheries, and partnerships with regenerative growers. Whether designing an intimate four-course dinner in your home or curating a multi-day coastal residency, every plate is crafted to honor origin, season, and table.

Durban Heritage Unique South African Indian spices, layered aromatics, and coastal soul.

Sustainable Cooking Low-waste kitchen craft, ethical fisheries, and regenerative farm harvests.

George Brown Alumna Culinary Management graduate trained with classical restaurant precision.

SELECTED WORKS

Plates & Atmosphere

Seared Ahi Tuna Tataki with Durban spiced glaze and watermelon radish — **Ahi Tuna Tataki** Seared rare tuna, Durban-spiced glaze, shaved watermelon radish & dressed greens

Crispy Golden Tofu and Glass Noodle Salad with toasted aromatic spices — **Crispy Tofu & Chilled Noodles** Golden tofu puffs, glass noodles, toasted aromatics, fried alliums & beet mountain

Delicious coastal prawn curry served with warm blistered roti flatbread — **Durban Prawn Curry & Roti** Slow-simmered coastal curry, aromatic masala, fresh coriander & handmade blistered roti

Tender beef fillet cooked rare to perfection with red wine reduction and wild greens — **Rare Beef Fillet** Tender beef tenderloin cooked rare to perfection, red wine jus & wild greens

INQUIRIES

Get in Touch

To reserve dates with Chef Mandelene Smith for an upcoming private dinner, tasting menu, or residency, reach out directly or send your details below.

Direct Contact Chef Mandelene Smith

Email [email protected]

Instagram @saltandstilt

Service Area Private residences, retreats, & destination bookings

Bespoke private dining, rooted in seasonality and quiet craft.

Chef Mandelene Smith

Plates & Atmosphere

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