Pull up A Chair
Chef Gavin Makava
Bringing the world to the table
Some of Naples’ most memorable dining experiences aren’t happening in restaurants at all. Chef Gavin Makava, founder and executive chef of The Rose House Naples, brings an international culinary perspective directly into his clients’ homes through private dinners, cooking classes and catered events.
His story begins far from Naples, shaped by family, mentors, and kitchens around the world. We sat down with Chef Gavin to talk about the experiences behind his cooking, the meaning of The Rose House, and what happens when food becomes more than simply a meal.
E&M: You’ve said mentorship played a huge role in getting you where you are. Who influenced you early on, and how does that philosophy guide The Rose House Naples now?
CGM: Mentorship goes back to my earliest experiences. My uncle, who worked at the Sheraton in Harare, introduced me to cooking through his passion and joy in the kitchen. He took me to local markets filled with ingredients—from pork ears to trotters—and I was captivated by how food could connect people and culture.
Later, while working at Manhattan’s in Cape Town, my general manager believed in me and nurtured my confidence. Mentors like Chef Alex Isidron and Chef Aaron Pryear at The Ritz expanded my perspective, encouraging me to explore cuisines from Cuban and South American to Japanese, ultimately shaping my love for Peruvian flavors. Those experiences guide The Rose House today: curiosity, respect for ingredients, cultural openness, and nurturing passion.
E&M: After training at The Cape Town Hotel School and working in kitchens including The Ritz-Carlton Naples, what inspired you to create The Rose House?
CGM: The Rose House Naples was inspired by the standards, discipline, and creativity I encountered throughout my career. The name comes from the women who surrounded me and shaped my growth—a house full of “roses”: my sisters, mothers, aunts, and grandmother. They weren’t interested in cooking, so my mother’s kitchen became mine, and they encouraged me to experiment.High-level kitchens taught me that excellence leaves no room for shortcuts. Chefs like Alex Atala and Jamie Oliver, who connect deeply with food and culture, also influenced me. At The Rose House, every event is personally curated. Our team represents backgrounds spanning Turkey, South Africa, Bulgaria, and South America, and we draw on that diversity to create meaningful culinary experiences.
E&M: The Rose House specializes in private dining experiences. What do you love about cooking in someone’s home?
CGM: Cooking in someone’s home creates a comfort and connection restaurants rarely replicate. Guests can relax and enjoy the food while we talk about travels, inspirations, and stories. Many homes have beautiful kitchens rarely used to their potential, and bringing those spaces to life adds another layer to the experience.
E&M: Where does your inspiration begin when creating a custom menu?
CGM: Every menu starts with understanding the client and their guests—their preferences, dislikes, and expectations. From there, I balance structure with surprise, elevating familiar dishes with a special ingredient like Oscetra caviar or an unexpected pairing. Inspiration comes from listening, anticipating, and creatively interpreting what will make the meal memorable.
E&M: Your cooking classes are very hands-on. What do you hope guests take away from them?
CGM: Our classes are collaborative. Participants work in small teams responsible for different elements of a meal, mirroring a professional kitchen. It encourages skill-sharing, teamwork, and engagement. By contributing to a shared creation, participants bond, discover strengths, and leave with both knowledge and a sense of accomplishment.
E&M: If you had complete freedom to cook one dinner for a Naples host who loves to entertain, what would you serve?
CGM: I’d create a seven-course tasting menu that tells my story, blending flavors from different cultures in unexpected but harmonious ways. It would be a nomadic, culturally diverse menu drawing inspiration from Cape to Cairo, South America to Asia, and throughout the Mediterranean. The goal would be to explore, challenge, and educate the palate while expressing my culinary journey.
E&M: What excites you most about the future of The Rose House Naples?
CGM: We’re excited about expanding our charitable work and moving into a dedicated space where we can showcase our food, cultural diversity, and creativity in new ways. I’m especially excited about merging our intimate, home-based experience with a place travelers and new guests can discover. It’s a way to expand our reach while keeping the warmth and creativity at the heart of what we do.
For us, Chef Gavin’s story is a wonderful reminder of why we love writing Pull Up a Chair. The best culinary experiences aren’t only about what arrives on the plate. They’re about the people, places, and stories that brought it there.
Until next time, pull up a chair, stay awhile, and enjoy what Naples has to offer.
— Elle & Mitch
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