You haven't lived until you've tastedfood to die for.
Based in Cape Town, The Culinary Cartel specializes in food that is balanced & tasty, while sourced ethically & consciously.
About Our Founder
Residing in Cape Town, South Africa, Chef Jess Bunn has cooked around the world absorbing an abundance of techniques and gaining a great deal of knowledge from each of her adventures. Chef Jess’ cutting edge knowledge of food trends, honed through over 10 years immersed in the industry, has earned her the respect of corporate and private clients alike. She is well known for her innovative ideas, attention to detail and commitment to providing outstanding service to all her clients.
“Cooking is like love. It should be entered into with abandon or not at all.”
Harriet van Horne
What Clients Say
Our Services
Private Chef
Boozy brunch, lazy lunch or fine dining affair, you are in good hands. Let us create a boutique experience tailored to every palate.
Development & Styling
Customer expectations of brands have never been higher; let us deliver authentic and innovative content, recipes and styling that set your brand apart from the pack.
Consulting
We are passionate about every detail that brings great food and stories to life; we aim to take your menu from conceptualization, through to development and training.
Corporate Clients
Next to cooking meals to die for, The Culinary Cartel also does recipe development and food styling work. Below are a few brands that The Culinary Cartel has worked with.
Menu à la Carte
When dining with The Culinary Cartel, our food philosophy reflects an ethical and conscious approach to our passion. This means that everything on your plate is responsibly sourced, wherever possible. Take a look at our sample menu below or get in touch for a bespoke menu created around your tastes and preferences.
Sunshine Smoothie Bowl
Mango vegan nice-cream, mango rose, kiwi stars, berries and cacao nibs.
Foraged Wild Mushroom Ragu
Creamy wild mushrooms, soft poached eggs, sourdough crisps.
Spicy Green Shakshuka
Eggs poached in a spiced green chili sauce, served with challah bread toasts.
Quinoa Power Bowl
Quinoa base, foraged herb pesto, almonds, avocado rose, baby spinach, soft poached egg, kale shards, feta.
Tickled Pink Benedict
Crispy zucchini rosti, poached eggs, electric pink beet hollandaise.
Toasted GF Banana Bread
With whipped maple and walnut butter.
Casual meals for family events and chilled out holidays.
Philipino Ceviche
Line caught yellow tail, coconut vinegar and lime dressing, mango, pickled red onions.
Seared Tuna
Line caught tuna, lightly seared with charred tender stem broccoli, asparagus, slow roasted heirloom tomatoes and basil aioli.
Vegan Smokey Pulled Mushroom Sliders
Pulled and smoked trumpet mushrooms, whiskey BBQ sauce, on a soft slider bun with vegan mayo and a radish and red cabbage slaw.
My Signature Roast Chicken
Lemon brined Angus farms organic chicken, duck fat roast potatoes, lemon and thyme stuffing, salsa verde, Green genie super food salad.
Durban Curry Mussels
With fennel and coriander. Served with vetkoek or masala spiced fries.
Melting Pot Bao Bun
Chinese style bao buns, chakalaka spicey mayo, crispy chicken, waterblommetjie kimchi, spring onion.
Signature Shortrib
Pasture reared beef, popcorn & pap purée.
