Johannesburg | Cape Town | London · Est. 2026
Fine-dining kitchens, built to run themselves.
Menus, systems and teams built to a fine-dining standard — for restaurants, lodges and hospitality groups, with private dining on request.
In their words
References
Selected lines from her recommendation letters.
“A rare ability to balance creativity with discipline.”
“Exceptional leadership, professionalism, and dedication across our group operations.”
“Highly dependable, punctual, and professional at all times.”
“Her culinary expertise is evident in the quality and presentation of her dishes.”
“Her focus on training consistently improved standards and staff confidence.”
“Respected for her integrity, work ethic, and commitment to excellence.”
“A deep understanding of various cuisines and cooking techniques.”
“She fosters a collaborative work environment and open communication.”
“A valuable asset to any organisation.”
“Exceptional culinary expertise, strong leadership skills, and a commitment to operational excellence.”
“She consistently performed her duties to a very high standard.”
“Her attention to detail and ability to maintain structure were invaluable to our business.”
“Her dishes consistently received positive feedback from patrons.”
“She invests real time into mentoring her team and building their skills.”
“Reporting, stock, recipe control and costing — all effectively managed.”
“Her ability to lead teams and uphold high standards contributed to our success.”
“A skilled and dedicated chef who would be an asset to any culinary team.”
“She approached every challenge with a positive attitude and delivered results.”
Portraits
The chef & the wolf.
What we do
Services
Engagements are scoped to the venue — a full build, a focused menu, a turnaround, or an ongoing standard to hold the group to. Each one starts with a kitchen and ends with a system.
01
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Kitchen systems & operations
Full ownership of food & beverage operations across single and multi-site environments — the structure that keeps a kitchen profitable and consistent.
02
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Menu development
Signature menus designed around season, story and margin — from à la carte and tasting menus to lodge dining and large-format events.
03
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Team training & leadership
Building efficient teams and training front and back of house — mentoring chefs, raising confidence, and leaving a kitchen that runs on its own discipline.
04
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Openings & multi-site consistency
Standing up new kitchens and holding a single standard across a group — proven over four venues as a group executive chef and regional culinary lead.
05
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Private dining & events
Bespoke private dining, chef's tables and curated events — drawing on private-chef work from island lodges to festive showpieces.
The wolf & the blade
A standard with a signature.
Johannesburg · Cape Town · London
The approach
Built to survive a busy Saturday.
The method doesn’t change with the venue. Three principles carry every engagement.
i.
Creativity with discipline
Menus built around season and margin, engineered to plate the same on the hundredth cover as the first — considered, and costed to actually work.
ii.
Systems that hold
Prep lists, stock control, ordering, food-safety and the quiet back-of-house structure that keeps quality steady when the room is full.
iii.
Teams that get better
Front and back of house trained to lead themselves. The measure of a good handover is a kitchen that keeps improving after the consultant leaves.
Natalie Schoonbee-Rozentvaig
Founder · Executive Chef
The chef behind the consultancy.
Natalie Schoonbee-Rozentvaig has built and run kitchens at every level — fine-dining passes, remote five-star lodges, and multi-venue groups as executive chef.
She founded Schoonbee-Rozentvaig & Wolf to bring that discipline to the venues that want it — designing the menus, building the systems, and training the teams to run them.
Natalie
The pedigree
15 years across demanding rooms.
The standard the consultancy holds clients to was set in kitchens that don't forgive a dropped plate. Natalie came up through Cape Town fine dining — Singita, La Colombe under Scot Kirton, and Luke Dale-Roberts' Pot Luck Club — then sharpened on a two-hat Rockpool pass in Sydney and across the Parlour Group.
From there the work turned remote and five-star: executive chef on &Beyond's Mnemba Island off Zanzibar and at Karula Lodge in the Kapama reserve, plating destination menus far from the nearest supplier. Back in Johannesburg she moved into group leadership — head chef at Gemelli, group executive chef across four RBS Foods venues, and regional head chef for the tashas Group in Gauteng.
Along the way she earned a Grande Diplôme in Culinary Arts at Silwood and led her team to the overall national win at Game of Chefs South Africa. The throughline is consistency at scale — holding a fine-dining standard whether it's a single tasting menu or four kitchens running at once.
Kitchens & names along the way
Selected plates
The work on the pass
A sample of signature dishes developed across lodges, bistros and fine-dining services — the language the consultancy designs in.
Menus & full plating portfolio available on request.
Start a conversation
Let's build it properly.
Tell me about the venue, the group, or the event. Whether it's a full kitchen build, a menu, a turnaround or a private table — I'll come back with how we'd approach it.
Johannesburg | Cape Town | London · Available on request