Meloney Van Zyl
Meloney Van Zyl is an accomplished private chef and executive chef with over two decades of experience in the culinary and yachting industries. As the founder and lead chef of DONE & DUSTED SERVICES LIMITED, she has spent nearly 19 years 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 served as a freelance chef in the yachting industry for more than 23 years, gaining extensive experience in private dining, hospitality, and first aid. She has also worked with Chatham Strait Charters, 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 as a freelance make-up artist and independent distributor, 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
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 to work harder, maintain the highest food quality, and never give up, even in the face of fear or failure.
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, and you can achieve more than you think.
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.
What values are most important to you in your work and personal life?
The values most important to me are providing exceptional quality in every dish I serve and tailoring meals to meet all dietary needs, including allergens, keto, and gluten-free options.