HOEDSPRUIT – For private chef Patsy de Bruin, food has never been just about satisfying hunger. It is about bringing people together, creating lasting memories and turning every meal into an unforgettable experience.

Bespoke dining, wherever the table is

As the founder of Purple Tree Cravingz, De Bruin has built a reputation for offering bespoke dining experiences at luxury safari lodges, private homes, hunting camps, family gatherings and exclusive retreats across South Africa.

Her mobile private chef service allows her to transform any location into a welcoming dining space, whether in the Bushveld, along the coast, on a farm or at a luxury lodge.

“I’ve always believed that some of life’s greatest conversations happen around a table,” she said. “A meal should leave people with more than a full stomach, it should leave them with a memory.”

A calling that grew naturally

Although cooking has always been part of her life, becoming a private chef happened naturally through years of preparing meals for family, friends and guests.

Over time, she realised people remembered not only the food but also how the experience made them feel.

The meaning behind the name

That philosophy inspired the name Purple Tree Cravingz. The colour purple represents creativity and imagination, while the tree symbolises family, growth and strong roots.

Together, they reflect her commitment to hospitality, with the business proudly carrying the slogan, More Than Just A Meal.

No two menus alike

Rather than offering a fixed menu, De Bruin carefully tailors every dining experience to suit her guests. Whether catering for dietary requirements, allergies, traditional South African cuisine or elegant fine dining, she believes every table should be unique.

“Every booking starts with one question, ‘What will make this experience unforgettable for you?'” she said.

Her favourite dishes include homemade breads, slow-cooked potjies, game dishes, comforting desserts and beautifully presented breakfasts, though she believes her true signature is making guests feel welcomed and cared for.

Thinking on her feet

Working as a travelling private chef brings challenges: remote locations, ingredient shortages, unexpected dietary requirements and limited supplier access demand flexibility and creative problem-solving.

De Bruin recalls once adapting an entire menu after discovering last-minute allergies among international guests.

“Professionalism isn’t about having a perfect day. It’s about handling the unexpected with confidence and making sure every guest still has an exceptional experience,” she said.

She sources fresh, seasonal produce from local farmers where possible, believing quality ingredients are the foundation of great food while supporting local communities.

Eyes on Africa, and the Karoo

Looking ahead, De Bruin hopes to expand beyond South Africa into other African countries, celebrating the continent’s culinary traditions and hospitality. She also hinted at an aviation and lifestyle project planned for the Karoo next year, combining aviation, exceptional food and entertainment.

Her advice for aspiring chefs is simple. “Master the basics, stay humble and remember that cooking is about serving people. Don’t simply cook food, create experiences.”

For De Bruin, success means seeing guests linger at the table long after the final course. “Food has the power to connect people,” she said. “That’s the story I want every meal to tell.”