Pareti - Executive Chef - Johannesburg, South Africa

Nicolai Pareti

Johannesburg, South Africa


Executive Chef


Creating and design menu, meditteranen cuisine, banqueting up to 3500 pax.
Italian cuisine, from tradition to creative fusion
Asian knoledge
Food cost, hccp, kitchen staff org.
Opening new restaurant

Work History

Executive Chef

Tsogo Sun Hotel Bice International

From October 2012

Resposible for all operations in Bice Restaurant
Special menu

Chef Patron


August 2011 - September 2012


Executive Chef

Greenways Hotel Clearmont Cape Town South Africa

January 2008 - June 2008

Head Chef

Disney Cruise Lines

August 2007 - June 2011

Pass, controlling, embarcation 3500 passenger, Palo restaurant, lumier restaurant.
USPH preinspection.
Special dishes with Italian touch

executive chef


February 2000 - June 2007

All preparation from scrath, bread, pasta, dessert. Up to 50 pax.
Top best 100 restaurant in south africa

Executive Chef

VeraTour Resort Zanzibar Tanzania

September 1997 - May 1999


Palo Restaurant Disney Cruise Line Florida USA

Special in Palo Restaurant 2009


insalata ortolana con formaggio caprini e olio tartufato

linguine allo scoglio

ribeye di manzo alla ghiotta con patate supreme

menu at Palo Disney Cruise Line

Palo Restaurant on-board of Magic Special


Pasta penne Palo
(Gorgonzola sauce, chicken breast julienne cut, roasted julienne red and yellow pepper, fresh basil)
Grill Salmon with saffron linguini, tomato, onion, fresh basil salsa
Spaghetti carbonara
Grill groper
(Primavera risotto, roasted red pepper sauce)

Meet lasagna
Grill Salmon with saffron linguini, tomato, onion, fresh basil salsa
Linguini pasta with cream sauce, shrimp sun dried tomato
Grill groper
(Primavera risotto, roasted red pepper sauce)

Linguini Bolognese
Grill Salmon with saffron linguini, tomato, onion, fresh basil salsa

Linguini with smoked salmon, cream sauce, and capers
Grill groper
(Primavera risotto, roasted red pepper sauce)

Linguini pasta with lobster and truffle sauce
Grill Salmon with saffron linguini, tomato, onion, fresh basil salsa

menu at chef restaurant cape town 2007

Italian style menu for a fresh spring in Cape Town

G li antipasti all’italiana

Menu degustazione Surprise
You can taste ten of our starters, one table salad
A trio of our pasta
And a sweet dolce of your choice

Antipasto di Parma
Parma ham, panzanella toscana, vitello tonnato, mozzarella caprese with pesto sauce

Antipasto degustazione meza
A selection of our Italian starters and bruschetta
Serve for two

Carpaccio di manzo alla rucola e Parmigiano
Beef carpaccio, mushroom, rocket salad, Parmesan cheese, olive oil

Carpaccio di Manzo ai Fagioli e sedano al Profumo di tartufo bianco
Beef carpaccio, cannellini beans, celery, white truffel oil, Parmigiano Reggiano, chives

Carpaccio di vitello tonnato al Rosa
Veal, mayonnaise, capers, tuna, lemon

Carpaccio di springbok con ratatouille di pomodoro
Springbok carpaccio, tomatoes cubes, Parmesan cheese, olive oil, basil pesto

Baby calamari all’aceto balsamico e rucola
Baby calamari, balsamic vinegar, garlic, a touch of chilly

Salmone affumicato con cipollina e capperi
Carpaccio of smoke salmon, spring onion, capper, French dressing

L e insalate dell’orto

Insalata di rucola e mozzarelline (v)
Rocket salad, bocconcini mozzarella, cherry tomatoes and spring onions

Prosciutto e Parmigiano
Parma ham, parmigiano Reggiano, rocket salad

Insalata del bosco (v)
Herb salad, mushroom, tomatoes, basil, cannellini beans, blue cheese

Insalata fresco (v)
Mix salad, carrot, celery, cucumber, tomatoes, green olives, baby zucchini, and basil

Insalata alla Siciliana
Green salad, eggplant, olives, tomatoes, anchovies, capers, rocket salad, oregano
L e paste al mattarello
Home made pasta with “mattarello” wood stick
Gnocchi al fresco (v)
Gnocchi, fresh tomatoes, onion, garlic, basil

Gnocchi al pesto e fagiolini (v)
Gnocchi with basil pesto sauce and green beans

Tagliatelle ai funghi porcini e filetto di pollo
Tagliatelle with porcini mushroom, chicken breast, tomatoes, garlic, parsley.

Tagliatelle al ragu alla romagnola
Tagliatelle and real Bolognese sauces.

Tagliatelle al filetto e rosmarino
Tagliatelle, beef fillet strings, vodka, rosemary, and fresh cream

Tagliolini aglio olio e peperoncino
Tagliolini, garlic, olive oil, anchovies, chilly, Parmesan cheese, and cherry tomatoes.

Ravioli di Ricotta ai funghi e prosciutto crudo
Handmade Ravioli filled with ricotta and basil, mushroom, fresh cream, Parma ham

Ravioli di Spinaci alla Bolognese
Handmade Ravioli filled with ricotta, spinach, Parmesan, with Bolognese sauce

Tagliolini al Salmone
Tagliolini pasta, smoked salmon, fresh cream, brandy, tomatoes

Tagliolini ai calamari e pomodorini e rucola
Tagliolini pasta, baby calamari, cherry tomatoes, garlic, chilly, rocket salad

I secondi di carne

Abbacchio alla Romana
Lamb, onion, garlic, sage, anchovies, rosmary, wine vinegar
Serve with eggplants

Saltimbocca di pollo alla salvia
Breast chicken, Parma ham, and sage, white wine
Serve with vegetable

Galletto alla diavola
Baby chicken, fresh tomatoes, chilly, white wine, and rosemary.
Serve with vegetable

Ossobuco di vitello alla milanese
Veal ossobuco, tomato, onion, carrot, celery, w. wine
Serve with saffron rice and vegetable

Involtini di vitelo al provolone con funghi porcini
Veal scaloppini rolls, provolone cheese, porcini mushroom, white wine
Served with potatoes and butternut purea

Filetto al cartoccio con Funghi e Porcini d'Italia e mentuccia
Beef fillet, mushroom, Italian porcini mushroom, mint leaves
Served with vegetables

Filetto al Gorgonzola
Beef fillet, Gorgonzola cheese, fresh cream, cognac
Served with vegetables

wine and dine

His passion for and knowledge of food comes through every dish that leaves the kitchen.

Chef Restaurant Cape Town

Pareti opened Chef in 2002, with just five tables and a set daily menu. He’s expanded
next door and can now seat about 40 diners, choosing from an a la carte menu,
but the feeling of having been invited into an Italian home persists.

Passover celebration

Our handsome Italian chef, Nicolai Pareti, who hails from Rimini in the Emilia Romagna region of Italy

We love Chef Nicolai Giuseppe Pareti’s minestrone soup at Bice.

We love Chef Nicolai Giuseppe Pareti’s minestrone soup at Bice. It’s the perfect antidote to a cold winter day! This fabulous eatery is inspired by one of the world’s most famous restaurants, which was opened 83 years ago in Milan by Beatrice ‘Bice’ Ruggeri.

Fine dining at BiCe Restaurant, Hyde Park Southern Sun Hotel

Myself, along with other journalists, were invited to meet the new executive chef, Nicolai Pareti, of BiCe Restaurant at the Hyde Park Southern Sun Hotel yesterday

restaurant business magazine

""Nicolai Pareti is making his mark at BiCE, Southern Sun Hyde Park Hotel's ristorante. At a chef's table he shared some of his culinary knowledge - amassed over some 30 years in the industry"" with Restaurant Business Magazine's ed at large, Dallace Jolly.

from tsogo sun

about our chef in Bice

my dishes in Bice Johannesburg South Africa

from starter to dessert

article and critics

on the link below you can find article during my career


different kitchen around the world

Qualifications & Certifications



Istituto Alberghiero di Stato Rimini Italia

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