Strauss Lunyangwe
When Lucas Ashipala is not spinning the decks as a DJ, he is spinning pot and plates as a private chef. “My private chef services are exclusively way different from any other establishment. I engage with my clients and offer complimentary wine pairing to fuse with their meals. It’s basically me turning your kitchen into flavour town and your dining room into a five-star restaurant,” says 29-year-old Ashipala.
He told VIBEZ! he never wanted to be stationed permanently at one venue, and prefers to operate as a freelancer. “I offer my clients the ability to bring the restaurant into the comfort of their own home, farm or venue of their choice. My clients book me mostly on occasions like anniversaries, weddings or birthdays. My job is to make sure I prepare food for my distinguished guests, whether it is based on a set course menu or buffet. What sets me apart from other chefs is my ability to entertain my clients and their guests with culinary art and wine,” says Ashipala.
A four-course meal for eight people in your home will cost you N$ 3 000, with free wine pairing with every meal in Windhoek. But just like the entertainment industry took a hard knock due to Covid-19, the culinary business also suffered. “It’s has been a very hard path for all of us during this Covid-19 pandemic, but part of me being a mobile chef has helped to at least gain income and market myself through the content I created from cooking at different households.”
During the lockdown, the Oshakati-born entrepreneur kept busy with the Real Good chicken backyard cook-off competitions, kiddies pizza-making training, and selling pizza from his home. He further revealed that every year, he takes in interns to gain knowledge of the culinary world.
“I usually work with my assistant trainee, Chef Gabriel, and sometimes, at big events, I use students from culinary academies. This year was quite hard to do that but for now, they can DM me on Instagram: ThatChefDjGuyOros.”
Ashipala, who is also a radio personality, restauranteur, and restaurant and bar developer, admits that being behind the decks brings him serenity and it will always be a part of him.
“I will remain ThatChefDjGuyOros for a very long time and I will still rock clubs.”
- slunyangwe@nepc.com.na