The Hot Chefs of the ‘Taj Cape Town Reaching for Young Stars‘ programme step into the spotlight with both passion and purpose, having immersed themselves in a series of inspiring workshops at Taj Cape Town. Through these experiences, they have begun to understand that Indian cuisine is not simply about flavour, but about balance, heritage, and the careful layering of spice.
Within just four hours, these rising culinary talents are tasked with creating a beautifully composed menu that reflects both skill and creativity. They will begin with a light Indian-style coconut soup, showcasing delicacy and depth, before moving on to a vegetable curry enriched with Lancewood Double Cream Yoghurt, paired with a vibrant chutney using FRÜT SA.
Guided by a thoughtfully curated pantry including Lurpak butter, Tastic Rices of the World, Ciao Tomatoes and Ciao Pulses, Rio Largo Olive Oil, Khoisan Sea Salt, and authentic Indian spices from ZA Foods they have everything they need to bring their vision to life.
This is where technique meets intuition, where tradition meets innovation, and where the next generation of chefs truly begins to shine.
TRISTAN LILLIENFELD
INTERNATIONAL HOTEL SCHOOL & CEDERBERG WINES
“From a very young age, my interest in food and culinary arts was sparked by my father. Every week, we would watch cooking channels together, and my brother and I would help him prepare the dishes that caught his attention. These were some of my fondest childhood memories, learning, experimenting, and sharing the joy of cooking with my family. My father’s passion for food, even with his crude techniques, inspired me to pursue a career as a chef.
My role models are mainly the chefs I have worked under, who demonstrated how kitchens can operate with both fairness and authority: Chef Justin Baker, Chef Clint Alexander, and Chef Wesley Roos. I also admire Chef Chris Erasmus, particularly for his innovative foraging work at Terrarium restaurant, where he incorporates pickled seaweeds and other naturally sourced ingredients into fine dining dishes.
I aim to study nutrition to curate meal prep menus that are both healthy and delicious. I am particularly interested in creating desserts that use vegetables as natural sweeteners, minimising processed sugars. Additionally, I hope to introduce more foraging practices into culinary education, teaching students to identify, prepare, and creatively use foraged ingredients, whether in mystery baskets or as the focus of a dish.
I actively participate in the Culinary Club at the International Hotel School and dedicate time to personal research and practice to enhance my skills.
I’m reading Good to Great by Jim C. Collins.”
LINAMANDLA BOKNA
CAPE TOWN HOTEL SCHOOL & ERNIE ELS WINES
“What inspired me to pursue a career in hospitality is the way how a great meal can bring people together, creating long‑lasting memories. Jamie Oliver is my role model.
My long‑term goal is to promote awareness about the versatility of nutritious meals which empower individuals to utilise the benefits of different food groups to better one’s health and lifestyle. I’m researching new techniques, experimenting with different ingredients, and practising creating dishes.
I’m reading Dance with a Poor Man’s Daughter by Pamela Jooste.”
KELLIES CHIVANDIRE
COOKTASTIC & ZOETENDAL WINES
“I was inspired by my love for cooking and preparing food. I enjoy creating meals and seeing people happy when they eat the food I make. My role model is Gordon Ramsay. My long‑term career goal is to grow in the hospitality industry and become a professional chef. I want to gain more experience, improve my cooking skills, and move up from a commis chef to positions like chef de partie, sous chef, and eventually head chef.
Beyond this competition, I’m continuing to improve my skills by learning from experienced chefs and practising my cooking techniques every day.
I’m reading The Making of a Chef: Mastering Heat at the Culinary Institute of America by Michael Ruhlman.”
JESSIE OLIVIER
CTIA – CHEFS TRAINING & INNOVATION ACADEMY & SIMONSIG FAMILY VINEYARDS
“My parents told me to get a job at 16, and the first job I had was in the kitchen, and I realised that there is nothing more fun than food. My Grade 7 science teacher always said that everything worth doing is worth doing well.
I would like to travel the world, eating and experiencing different cultures. I’d like to work in France and show the world small culture cooking. I’m working at Mertia again when I’m done with my last semester.
I’m reading Ready Player One by Ernest Cline and The 48 Laws of Power by Robert Greene.”
KUBILAY KARATAS
SUPERYACHT CULINARY ACADEMY & KWV WINES
“My role model is my mother. As a chef, she has always emphasised to me how important and respectable this profession is. She also talked about the challenges, highlighting that only strong and determined people can succeed. Because of her, I developed a love for cooking, so my mother is my biggest role model.
After graduating from school, I aim to travel to different countries and work in various restaurants. During this process, I hope to gain new experiences, learn about diverse cultures, forge valuable friendships, and improve myself both professionally and personally.
To improve my skills in the culinary field, I make an effort to try different recipes, follow new cooking shows, and apply the knowledge I gain in practice. I also prepare meals for my family and friends.
I enjoy reading romance, autobiographies, and detective stories.”
KENWELL CHIBONDO
CAPSICUM CULINARY STUDIO – TEAM EMERIS & LA MOTTE
My passion for cooking started at a young age when I used to cook for my brothers and sisters. I really enjoyed it and started experimenting with different ingredients every time I was in the kitchen. Spending time cooking helped me realise who I am, my passion, and what I’m capable of.
My role model is Anthony Bourdain.
I would love to open my own restaurant one day and introduce different cuisines with unique flavours on the same menu. I’m currently working in several establishments with skilled chefs, practicing my cooking and plating every day to expand my knowledge and skills.”
NKULULEKO MATEKE
THE SILO INTERNSHIP PROGRAMME & KLEINE ZALZE
“Hospitality gives a lot of opportunities and makes one want to improve and thrive. To be an entrepreneur. I’m continuously learning from the people around me. I listen to their advice in order to fulfil my dream.
I’m reading Nothing But the Truth: A Documentary Novel by Avi.”
Teano Komane & Georgina Wilkinson (Marketing & Sales Manager) at Constantia Glen Wine Estate
TEANO KOMANE
CAPSICUM CULINARY STUDIO & CONSTANTIA GLEN WINES
“My love for cooking began at a young age, learning to cook and seeing how it made people happy. My role models are Thomas Keller and Alain Ducasse.
My ultimate career goal is to work on yachts, learning diverse cuisines, and eventually become a private chef. I’m constantly learning, experimenting, and absorbing as much information as I can.
I’m reading MIKO by Eric Van Lustbader.”
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