WINNERS ANNOUNCED CAPE GRACE REACHING FOR YOUNG STARS 2025!

Cape Town, South Africa – 12th June 2025

WINNERS ANNOUNCED! CAPE GRACE HOSTS REACHING FOR YOUNG STARS 2025

The atmosphere was electric at the iconic Cape Grace as the culinary spotlight shone brightly on the Cape’s most promising young talent. The Reaching for Young Stars 2025 competition, now in its 17 year, has officially crowned its winners, celebrating innovation and skill in food and hospitality.

Reaching for Young Stars is more than a competition—it’s a platform that champions excellence in culinary arts, hospitality, and sustainable practices. It continues to inspire the next generation of emerging leaders in our industry. This year’s event showcased not only intense competition and remarkable skill, but also the kind of creative flair and professionalism that the future of South African hospitality is built on.

Leon Meyer, General Manager Cape Grace, A Fairmont Hotel, Part of Accor says, “We are proud to host such a transformative initiative at Cape Grace. Events like Reaching for Young Stars remind us why investing in youth development is vital for the growth and sustainability of our industry—we’re not just hosting a competition, we’re nurturing the future leaders of hospitality.”

Ryan Smith, MP Member of the National Assembly | Democratic Alliance (DA) Deputy Spokesperson: International Relations and Cooperation – Constituency Head for Knysna Keynote Speaker at the Reaching for Young Stars 2025 Awards Lunch said, “To the bright young stars we celebrate today – your passion, discipline, and creativity have not only earned you recognition, they have positioned you as ambassadors of South African excellence.

In a world that is more connected than ever, your skills in hospitality, cuisine, and service are a form of global diplomacy. Through every dish you plate, every table you set, and every experience you manage, you tell a story of our nation – one of resilience, innovation, and immense talent.

As someone tasked with representing South Africa’s interests on the international stage, I see daily how much value there is in cultural exchange – and food and hospitality are some of our most powerful tools. Whether you work in Knysna or Kyoto, in Cape Town or Copenhagen, you are helping to build bridges across cultures.

Let today be a launchpad. May you continue to lead with integrity, honour our environment through sustainable practices, and represent South Africa with pride wherever your journey takes you.

Congratulations, Young Stars. The world is watching – and you are ready.”

HOT CHEFS

CAPE GRACE REACHING FOR YOUNG STARS CHEF OF THE YEAR: Mia Wicomb CTIA – CHEFS TRAINING & INNOVATION ACADEMY
2nd: Arthur Houston INTERNATIONAL HOTEL SCHOOL (IHS)
3rd: Pakamani Mphoswa THE SILO INTERNSHIP PROGRAMME

PASTRY CHEFS

ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR: Anja Büchner CTIA – CHEFS TRAINING & INNOVATION ACADEMY
2nd: Nwabisa Manjezi COOKTASTIC
3rd: Matthew Constant INTERNATIONAL HOTEL SCHOOL (IHS)

BEVERAGE STUDENTS

CAPE GRACE REACHING FOR YOUNG STARS BEVERAGE STUDENT OF THE YEAR: Elijah Brauer INTERNATIONAL HOTEL SCHOOL (IHS) & LA MOTTE
2nd: Annika Ebersohn CTIA – CHEFS TRAINING & INNOVATION ACADEMY & ANTHONIJ RUPERT WYNE
3rd: Valencia May CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT & SIMONSIG

BAKERS

KITCHENAID AFRICA YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Zizile Magaiyana THE SILO INTERNSHIP PROGRAMME
2nd: Hifzullah Peer CAPSICUM CULINARY STUDIO
3rd: Lutho Spellman CAPSICUM CULINARY STUDIO FOR TEAM IIE HSM

BARISTAS

AVANTI SA YOUNG STAR BARISTA OF THE YEAR: Mia van Vuuren IIE HSM THE INDEPENDENT INSTITUTE OF EDUCATION SCHOOL OF HOSPITALITY AND SERVICE MANAGEMENT
2nd: Mivuyo Somlota NORTHLINK TVET COLLEGE PROTEA CAMPUS
3rd: Nyasha Tembedza CAPSICUM CULINARY STUDIO

FOOD & WINE PAIRING

Starter: Chef Mia Wicomb & Beverage Student Annika Ebersohn CTIA – CHEFS TRAINING & INNOVATION ACADEMY & ANTHONIJ RUPERT WYNE

Country Bean Soup served with prawn, bacon, crisp baby spinach, balsamic marinated tomato, parsley oil and butter bean tuile ~ Anthonij Rupert Wyne Cape of Good Hope Riebeeksrivier Caroline 2022

Main: Chef Mia Wicomb & Beverage Student Annika Ebersohn CTIA – CHEFS TRAINING & INNOVATION ACADEMY & ANTHONIJ RUPERT WYNE

Artichoke Reverie with Citrus – Coconut Rice and Mushroom Mélange Crispy lemon and coconut rice, artichoke, wild mushroom, coriander semolina crisp served with a coconut, lemon, chilli, ginger sauce ~ Anthonij Rupert Wyne Terra del Capo Pinot Grigio 2024

Dessert: Pastry Chef Yamkela Gantsho & Beverage Candidate Nkululeko Mateke THE SILO INTERNSHIP PROGRAMME & BRUCE JACK WINES

Bio-Wheat Russian Honey Cake | Avanti Espresso Gel | Früt Frozen Banana | Whipped Lancewood Mascarpone ~ Bruce Jack Flag of Truce Pinotage 2021

AWARDS

SA BRANDY FOUNDATION COCKTAIL with KWV Brandy 5YO: Elijah Brauer INTERNATIONAL HOTEL SCHOOL (IHS)

CLEMENGOLD GIN COCKTAIL WITH SANPELLEGRINO ITALIAN SPARKLING DRINKS: Annika Ebersohn CTIA – CHEFS TRAINING & INNOVATION ACADEMY

COMMENDATIONS

FRÜT JAM: Tidimalo Manhique CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT

RIO LARGO YOUNG ACHIEVER: Phillip Mosotha CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT

MOST PROMISING CHEF: Stella Kachoka SUPERYACHT CULINARY ACADEMY

SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS: Arthur Houston & Matthew Constant INTERNATIONAL HOTEL SCHOOL (IHS)

BEST TEAM PRESENTED BY WWF: INTERNATIONAL HOTEL SCHOOL ~ Arthur Houston (Chef), Matthew Constant (Pastry Chef) and Elijah Brauer (Beverage) – This special award recognises the team that best embodies sustainability awareness throughout the competition. Presented by Pavitray Pillay, Environmental Behaviour Change Practitioner and Manager of WWF-SASSI (South African Sustainable Seafood Initiative).

Chefs are key to driving change, creating dishes that inspire and create awareness!” – Pavitray Pillay, WWF-SASSI Manager wwfsassi.co.za/sassi-champions/chefs

Hot Chefs: Jocelyn Myers Adams, Ghenwa Steingaszner and Alexandre Barrière Izard
Pastry & Bread: Debbie Hall, Lorraine Meaney and Craig Hibbert
Wine and spirit service: Beverage Judges Ndaba Dube, Marlvin Gwese and Vlad Klaic
Wine and food pairing: Wanda Cronje (CWM) and Winemaker Guy Webber
Kitchen skills: Hot Kitchen Julietta e Silva Overmeyer Cold Kitchen Cody Dodgen
Baristas: Paddington Chivare, Elton Chikara and Charles Ngwarai

This year’s program of the Cape Grace Reaching for Young Stars was made possible through top-tier partners whose dedication to providing quality ingredients plays a pivotal role in the competition’s success.

Accor, Acqua Panna, Anthonij Rupert Wyne, Avanti Coffee, Bio-Wheat, Bruce Jack Wines, Cape Grace, Cederberg Wines, Ciao Pomodoro, Clearworld, ClemenGold, ClemenGold Gin, Cocchi, Denny Mushrooms, Didactix, Früt SA, Global Knives, Haute Cabrière, Highfield Qualifications, Heirloom Restaurant, Hope Distillery, I Love Coffee, InUWell, InternAfrica, Italian Deli Online, Jordan Wines, Khoisan Sea Salt, KitchenAid Africa, Kleine Zalze, KWV Brandy, La Creuzette, La Motte, Lancewood, LemonGold, Lurpak, MLT Car Hire & Tours, National Youth Development Agency, Penguin Random House, Petals Group, Polli Marinated Italian Vegetables, Rio Largo Olive Oil,SA Brandy Foundation, SASSI, S.Pellegrino, Sanpellegrino Italian Sparkling Drinks, Scanpan, Simonsig Family Vineyards, Sobremesa, SA Chefs Association, Tastic Rices of the World, Tiger Brands Food Service Solutions, Vinimark Wine Company, Von Geusau Chocolates, WWF SASSI, Van Ryn’s Distillery, Winslow’s Tavern