North Rhine – Westphalia

Cologne Government Region

Germany

Aachen

With over 12 years of experience in professional kitchens, private chef services and catering, I bring a strong combination of culinary expertise, leadership and a genuine passion for creating memorable dining experiences.I trained at culinary school in Cape Town, South Africa, where I obtained my City &amp; Guilds qualifications in Culinary Arts, Restaurant Management, Food Safety and Hygiene. Throughout my career, I have worked in Executive Chef, Head Chef, Sous Chef and Private Chef roles, developing a broad range of experience across professional kitchens and private dining.Most recently, as Executive Chef at Ondili, I managed kitchen teams and staff schedules, conducted regular stock takes, handled purchasing and stock orders, and designed and approved new menus. Since 2020, I have also worked as a Private Chef &amp; Trainer, while continuing to develop my skills across different culinary environments.My experience extends internationally as well. I spent a year in China training kitchen teams and introducing new techniques and flavours, and in 2021 I consulted on a new restaurant opening, helping to train chefs, waiters and bartenders.I specialise particularly in Italian cuisine, seafood and beautifully prepared meat dishes, while always adapting my menus to the preferences and needs of each client.One dish that remains especially meaningful to me is one I created during culinary school: perfectly cooked spinach ravioli, paired with medium-rare beef fillet and a rich red wine sauce. It represents the kind of cooking I love — combining technical precision with beautiful, comforting flavours.I speak English and Afrikaans and am currently learning German. I am passionate about cooking, enjoy creating new dishes and take pride in delivering professional, personal and high-quality dining experiences.I look forward to creating something special for your table.

Garlic Bread Sticks

Fresh baked foccasia with olives and rosemary

Olive and Rosemary Foccasia

Burrata Salad and Basil

Fresh Tomato Gazpacho

Beef Lasagne and Salad

Fresh Traditional Alferdo pasta served with salad

Alfredo Pasta and Salad

Tiramisu (Traditional and Delicious)

Berry and Cream Pavlova

This is a beautiful 3 course meal, starting with a fresh tomato, burrata and basil salad, drizzled with olive oil and fresh cracked black pepper.
Out main meal is beef lasagne, served alongside a leafy green salad with a homemade citrus dressing. Lastly we will have a light, but delicious tiramisu.

This is a beautiful 3 course meal, starting with a fresh tomato,  burrata and basil salad, drizzled with olive oil and fresh cracked black pepper.
Out main meal is beef lasagne, served alongside a leafy green salad with a homemade citrus dressing. Lastly we will have a light, but delicious tiramisu.

SunKissed

Cooked and Fried Maize "balls", stuffed with lots of cheese.

Pap Balletjies

Grilled chicken wings, smothered in a traditional peri-peri sauce

Peri-Peri Chicken Wings

Pork belly, lamb and boerewors, grilled and served with chakalaka sauce, paptert (maize meal tart), and braaibroodjies.

Best Bites

Baked pudding (flavours of cream and apricot) served with custard.

Malva Pudding

This menu is inspired by African cuisine, the rich bold flavours and fresh ingredients.

AfricanInspo

Crumbed and fried camenbert served with fresh herbs and a Berry compote

Crumbed Camenbert

Grilled beef steak, served over crispy fries, with a garlic and herb butter sauce

Steak Frites

Fudgey Brownies served with vanilla Ice Cream

Brownies

Chef's Favourite

From beautifully crafted dishes to unforgettable dining experiences — every table deserves a little something special.

Chef's Favourite

Indication of Chef Marelize Adler's skills and specialties

Crumbed Camenbert

Steak Frites

Brownies

Book this menu

Mealbox

Cooking Workshop

Private dining

About Chef Marelize Adler

Other menus by Chef Marelize Adler

SunKissed

AfricanInspo