More than a meal: Meet the South African chef bringing fun back to food

After leaving the corporate world to pursue his passion, Jordan Nel has travelled to more than 30 countries, drawing inspiration from global cuisines while showcasing local flavours.

For some people, cooking is simply about putting a meal on the table. For others, it is an opportunity to bring people together, explore different cultures and create memories that last long after the plates have been cleared.

For one South African private chef, that passion has grown into a career that has taken him around the world, introduced him to different food cultures and allowed him to create memorable dining experiences for clients in some extraordinary settings.

Having travelled to more than 30 countries over the past four years, Jordan Nel describes his cooking style as globally inspired, flavour-driven and health-conscious. But despite the international influences behind his menus, he remains passionate about showcasing South Africa's own culinary identity.

Nel, who is based in Cape Town, said his journey into the kitchen, however, was not exactly conventional.

Growing up, food was an important part of family life. Meals brought everyone together at the end of a busy day, with his parents taking turns preparing different dishes at home.

Those everyday experiences sparked a curiosity about ingredients and flavours that eventually developed into a desire to pursue cooking professionally.

“I love the fact that food gives you the opportunity to be creative every single day, while also allowing you to connect with people intimately,” he says.

Before becoming a private chef, Nel initially followed what he thought was the expected career path, venturing into the corporate world and completing several internships in marketing and property. But something was missing.

Despite trying to make those opportunities work, his interest in cooking never disappeared. Eventually, he decided to take a chance on the career he really wanted.

“I started out in the corporate world very unhappy. Thinking it was the ‘right path’ to go down… I had many internships that didn't work out with marketing and property companies, and in the back of my head always wanted to cook,” Nel recalls.

Private cheffing was not necessarily the only career he had imagined, but an opportunity at a yachting academy restaurant gave him the chance to take his first steps into the industry. He also completed a short course there to learn how to cook for boats.

He subsequently worked at several restaurants, gaining practical experience and learning the discipline and adaptability required in professional kitchens.

Interestingly, Nel does not have formal culinary training, having learnt much of his craft on the job.

He believes that experience has helped him develop his own creative approach to food, allowing him to experiment with flavours and techniques without being afraid to try something different.

Travelling has played a significant role in shaping his approach to cooking.

With more than 30 countries behind him in just four years, he has experienced different cuisines, ingredients and food traditions, drawing inspiration from the places he visits and the people he meets.

Nel's ideas can come from almost anywhere, whether it is a memorable meal abroad, a seasonal ingredient discovered at a local market, a conversation with another chef or an unexpected flavour combination.

He enjoys blending cuisines while respecting what makes each one distinctive.

For him, creating an impressive meal does not necessarily require complicated techniques or expensive ingredients.

Fresh, quality produce, bold flavours and simple cooking methods can often deliver the most memorable results.

He is also excited by the growing interest in cooking from scratch, seasonal ingredients, traditional food preparation and more conscious eating.

“I believe gone are the days where you go out to eat and food must just ‘taste’ good. It must also make you feel good a few hours after too!” he says.

One trend he believes deserves less attention, however, is the pressure to make every dish visually extravagant.

While presentation has its place, he feels that social media has sometimes shifted the focus away from what matters most: the taste.

For Nel, a beautiful plate means little if the food does not deliver.

Despite his international influences, Jordan Nel is particularly passionate about South Africa's food culture and the incredible variety of ingredients available locally.

Despite his international influences, he is particularly passionate about South Africa's food culture and the incredible variety of ingredients available locally.

From traditional braais and freshly baked roosterkoek to Cape Malay spices, local seafood, seasonal vegetables and South African wines, he believes the country has plenty to offer the international culinary scene.

His approach is to take familiar local flavours and give them a contemporary, internationally inspired twist without losing their origins.

A braai, for example, can become an entire dining experience when complemented by carefully selected sides, sauces, fresh herbs and seasonal ingredients.

When cooking for international groups, he makes a point of including at least one or two local dishes so guests can experience what South African cuisine has to offer.

“I'm so proud of South Africa, our people and our food,” Nel says.

He believes South Africans sometimes underestimate the quality of the country's produce, seafood and wines, as well as the diverse culinary influences that make its food scene so distinctive.

Private cheffing might look glamorous from the outside, particularly when it involves beautiful locations, exclusive settings and carefully presented meals.

But there is considerably more to the job than what guests see at the table.

Every experience requires planning, preparation, shopping, sourcing ingredients, menu development, timing and problem-solving.

Unlike a traditional restaurant kitchen, where there is an established menu and operational structure, private chefs often have to manage an entire dining experience from beginning to end.

That includes communicating with clients, accommodating dietary requirements, managing costs, organising staff and ensuring everything runs smoothly.

Every booking is different, which is part of what he enjoys about the industry. One day might involve an intimate family dinner, while the next could mean catering for a large event.

The biggest challenge, he says, is ensuring that the experience feels effortless for the client, even when there are numerous moving parts behind the scenes.

He also cautions aspiring private chefs against being attracted only to the glamorous side of the industry.

Cooking skills are important, but so are business management, organisation, communication and the ability to deliver consistently.

Ask him what makes a dish special, and the answer is not necessarily an elaborate recipe or an impressive presentation.

It comes down to the quality of the ingredients, the balance of flavours and, most importantly, the reaction of the people enjoying it.

If guests are talking around the table, going back for seconds and asking how something was prepared, he considers that a success.

Nel admits he is particularly fond of seeing clean plates.

But beyond the food itself, he wants guests to remember how the experience made them feel.

He wants them to enjoy the energy of his team, feel looked after and understand that food should be fun.

“I want my guests to feel the love. Feel my team's awesome energy and passion for what they do. We don't operate with a ‘sterile’ energy. We are all so passionate about giving you amazing experiences,” Nel says.

Ultimately, he hopes people remember the laughter, conversations and connections made around the table just as much as the food.

Looking ahead, the chef hopes to expand into more food-related projects and brand collaborations, while sharing his passion for cooking with a wider audience.

One of his upcoming ventures is a secret dinner club in South Africa, which will offer guests the opportunity to enjoy a private chef-style dining experience without necessarily having to book an exclusive private event.

The concept will feature private locations and secret menus, with the aim of making the experience more affordable and accessible.

He also hopes to inspire more people to spend time in their own kitchens, experiment with ingredients and discover that cooking does not have to be intimidating.

His broader ambition is to build a platform centred on food that is fun, nourishing and brings people together.

And if he could cook for anyone in the world, his choice is already made.

He would love to host a South African braai for DJ Khaled, whose enthusiasm for food clearly matches his own.

“Have you seen that man's passion for food? Let me braai for him, get a taste of what we have to offer, and I will have achieved everything!” Nel jokes.

For a chef whose journey began around the family dinner table, perhaps that is the perfect ambition: taking the flavours of home to the world, one meal at a time.