Meloney Van Zyl
Meloney Van Zyl is an accomplished private/executive chef with over 15 years of experience in the culinary industry and over two decades in the yachting and hospitality industries. She is founder and owner of DONE & DUSTED SERVICES LIMITED, she has spent her time providing customized dining experiences, managing food and beverage operations, and training staff to deliver exceptional service. Her expertise spans a wide range of culinary styles and dietary requirements, making her a trusted professional for clients seeking personalized, high-quality meals. In addition to her work with DONE & DUSTED SERVICES, Meloney has built from the bottom up in the elite hospitality industry, with silver service, front of house, served as a freelance chef in the yachting industry, gaining extensive experience in private dining, hospitality, hotel and necessary first aid. In this journey working with various Charter Brokers, where she further honed her skills in food and beverage operations and staff training. Her versatility and attention to detail have made her a sought-after culinary professional in both land-based and maritime settings. Beyond her culinary expertise, Meloney has cultivated a unique set of skills, true entrepreneur, demonstrating her adaptability, interpersonal skills, and entrepreneurial spirit. Based in Fort Lauderdale and Seattle, she continues to seek new opportunities in estate management, private chef roles, and related fields, bringing passion, professionalism, and creativity to every project she undertakes.
• Women in Aviation Association
• South Florida Wildlife Center
• BARK; Dog Rescue
• Living Waters: Adopt-a-Child
What do you attribute your success to?
I attribute my success to hard work and the lessons I learned growing up in a family-run catering business, where I discovered my passion for creating high-quality food that delights others—skills that have helped me thrive in the highly competitive world of private dining and yachting.
What’s the best career advice you’ve ever received?
The best career advice I’ve ever received came from a Master Chef mentor who taught me,"Think, Eat, Dream, Breathe Food, work harder than anyone else".
What advice would you give to young women entering your industry?
My advice to young women entering this industry is to embrace your strengths—being a woman is your superpower, you can achieve more than you think. Failure is only a hurdle and always a learning curve as long as you always get up!
What are the biggest challenges or opportunities in your field right now?
The biggest challenge in my field right now is consistently delivering excellent food and ensuring every dish meets the highest standards without mistakes. Expanding oneself to stay on top of trends, fads and expectations without failure, Food can make or break an experience
What values are most important to you in your work and personal life?
The values most important to me are weleading by example and embracing challenges with a positive attitude. In my work life, that means finding solutions and growing through new experiences. On a personal front I value being adaptable, staying connected with people and making a difference - whether that's through my work or volunteering efforts.