Precision, creativity and consistency are the hallmarks of an exceptional chef. In this challenge, competitors will have four hours to prepare and present two outstanding courses for four guests, showcasing refined culinary technique, thoughtful flavour combinations and professional execution.
The menu begins with a starter inspired by the quality and versatility of Ciao Pulses and Italian Tomatoes, complemented by premium ingredients including Rio Largo Olive Oil and Khoisan Sea Salt. The main course will feature venison mince, rice from Tastic Rices of the World, enhanced with Colman’s Mustard and on the side, a chutney using FRÜT SA.
Every element of both courses must be prepared on-site, giving competitors the opportunity to demonstrate not only technical skill and creativity, but also organisation, time management and the ability to perform under pressure, qualities that define excellence in the professional kitchen and their relationship with their Wine Steward to correctly pair their dishes with their wine partners.
This year many of our hotels are taking the opportunity to offer a Heritage Day special lunch together with their Candidate Chefs and Wine Stewards, which will be a very warm and engaging experience showcasing their menus with their selected Winemaker’s Choice Wines ahead of the Cook-Offs and Service Presentations in October!
The Chef’s Table Challenge on Thursday 24th September Heritage Day, part of the Inter-Hotel Challenge ~ SA 2026 Supported by Union Tiles.
NKATEKO MAOKE
FOUR SEASONS HOTEL THE WESTCLIFF JOHANNESBURG
BELLINGHAM PANDEMONIUM
My story began when I realised that food has the power to bring people together. This realisation inspired me to pursue a career in hospitality.
My role models include my executive chef, Chef Rudi Liebenberg, as well as Thomas Keller, Yannick Alléno, Anna Ross, Jeremy Chan, and Heston Blumenthal.
My long-term goal is to become an executive chef and lead a kitchen that values no waste, innovation, creativity, and quality. The future I would like to create is a culinary lab that focuses on fermentation, local South African ingredients, techniques, and flavour development.
I continuously read culinary books and always keep a personal chef notebook. I practice fermentation and pairings, and I always ask chefs questions and share ideas because I’m naturally curious and eager to learn. I enjoy the science of cooking — it helps me understand why techniques and ingredients work.
Reading: ‘On Food and Cooking: The Science and Lore of the Kitchen’ by Harold McGee
REFILWE RAKOBANE
SUN CITY CONVENTION CENTRE
L’AVENIR ESTATE
I love creating and working with my hands, so after a short career in construction, I realised that food was giving me more creative room. At the age of 25, I went to culinary school and never looked back.
My two role models are Chef Mahle Wellem and Hazendok Theron.
My long-term goal is to one day bring the culinary world to kids in rural and urban areas — a pop-up learning institute that introduces kids to culinary art at a younger age.
I follow trends online, pair myself with chefs both younger and older in the field, watch old competitions, practice new techniques, and stay open to criticism to further my skills beyond the competition.
Reading: ‘Finding Me’ by Viola Davis
BOITUMELO MATOME
SOUTHERN SUN ROSEBANK
LABORIE WINES BY KWV
Since I am not a painter, I decided to channel my creativity into food and making art on a plate. My role models are mostly the chefs who have helped me in my career, pushing me to be the best I can be.
I would like to one day open my own establishment, and also own a kitchen in my neighbourhood to help less fortunate kids learn the basics of the kitchen and use those skills to do good in the community — building the next generation of chefs.
By continuing to learn and build myself. I want to also go back to school and advance my studies.
Reading: ‘Madness: Stories of Uncertainty and Hope’ by Sean Baumann
NHLANHLA SITHOLE
SANDTON SUN & TOWERS
PAUL CLÜVER FAMILY WINES
I believe hospitality was within me, then pursued. My exposure to fine dining — I found a home I never thought I needed. Chef Sean Meyer is my role model.
I started in culinary and developed the ambition of opening a culinary school, especially back home at Middelburg — the reason being the limited culinary opportunities there.
I’m intentional about skill development rather than just this competition — to improve more on flavours, experiment with new recipes, and not stay in my comfort zone.
Reading: ‘The Professional Chef’ by The Culinary Institute of America
TENDANI MAHOLE
SOUTHERN SUN KATHERINE STREET
WILDEKRANS ESTATE WINES
I love working with food — I enjoy it for the love of the food.
I would love to open my own restaurant and become an executive chef, and also be a food content creator.
SILINDOKUHLE KUBEKA
54 ON BATH
SIMONSIG FAMILY VINEYARDS
Getting to meet people from all over the world and learn about food, travel, and traditions.
My role model is Nick DiGiovanni, the MasterChef finalist.
I would like to launch a hospitality brand focused on cultural tourism or sustainable travel, and own a restaurant or food concept that champions local ingredients and zero-waste practices.
I’m practising over and over again to ease myself and deal with any difficulties.
Reading: ‘Hospitality DNA’ by Dave Nitzel
ORATILWE MONNANE
TIME SQUARE
ANTHONIJ RUPERT WYNE
My family is one of my biggest influences in food and hospitality. They always instilled that when you have guests, you should treat them well, and this inspired my passion for food and hospitality.
My role models are Adrian Vaughan, Nonkosi Vellem, Keitumetse Sebeelo, and Feliclia Sibanda — through my time at Times Square, these chefs have gained my admiration.
To better my skills and broaden my horizons with knowledge of different cultures, cuisines, and techniques, and to grow up the ranks and someday run my own kitchen.
I’m going to increase my knowledge of running a kitchen on the administration side, and also shadow the chefs around me to grasp as much information as possible.
Reading: ‘Mastering the Art of French Cooking’ by Julia Child
OMPHILE LOHANGA
THE PALACE OF THE LOST CITY, SUN CITY
JORDAN WINES
I fell in love with cooking at a very young age, helping out with cooking at home, and I studied Consumer Studies at high school. I got more inspired watching cooking shows and realised I wanted to be like those chefs on TV.
My role model is Chef Sean Meyer, my college lecturer, his encouragement and guidance made me want to pursue this even further. I’ve also recently been inspired by Jan Hendrik van der Westhuizen, culinary director. I see myself becoming like him in future.
I recently developed a love for writing, so in future I want to write a book about the creative pace and teamwork of the hospitality industry, to encourage young people that hospitality isn’t just about food, but a natural path combined with love. I also want to see myself as an executive chef at a well-known restaurant in a dynamic organisation, where my enthusiasm and hard work contribute to the success of both the organisation and myself.
I’m building my skills in two ways: technique, and practising one course skill at a time. I treat my shifts as training — learning how a real pass runs, and working to get faster at menu costing and portion control.
Reading: ‘The Flavor Bible’ and ‘Jan the Journal’ by Jan Hendrik van der Westhuizen
MELUSI MANGENA
NH JOHANNESBURG SANDTON
KLEINE ZALZE
The passion and drive for food and the industry drew me to hospitality.
My role models are my mother, Pesele Moses Moloi, and Trevor Chikaura.
My aim is to continue to climb the learning curve and excel, taking the initiative to help groom upcoming and vibrant chefs, and making my mark.
Being able to sacrifice, learning new methods from my fellow peers, and being able to enjoy the pressure.
MALUSI MTHEMBU
DURBAN INTERNATIONAL CONVENTION CENTRE
KLEINE ZALZE WINES
I’m inspired by my late grandmother — when I was young, I always enjoyed her cooked meals when I came back from school. She taught me a little bit about cooking. At a later stage, I started watching Bobby Flay on YouTube to expand my knowledge. That’s where I wanted to study hospitality management with Capsicum Culinary Studio and Durban ICC.
In five years, I see myself as an integral part of the company, having contributed to the growth and success of the organisation. I would like to continue developing my skills and knowledge.
I enjoy watching the MasterChef competition on channel 194 on DStv — it’s inspiring to watch top chefs battle and showcase their skills in restaurants.
SLINDILE SIBIYA
RADISSON BLU UMHLANGA
SIMONSIG FAMILY VINEYARDS
What inspired you to pursue a career in hospitality, and who are your role models?
Creativity — my love for cooking made me see myself as an artist who speaks through food, while offering good service.
My role model is my head chef, Sihle Skwambane.
I aim to have my own restaurant and culinary studio, a farm where I can teach people how to cook and train them using ingredients we’ve grown ourselves.
Beyond the competition I push myself to learn from others, practise cooking using different methods and skills, and also do research.
PRIYEN PILLAY
SOUTHERN SUN THE EDWARD
ANTHONIJ RUPERT WYNE
What inspired me to be a chef is how creative you can be — it also teaches you discipline and respect. You get to show people who you are through your plates of food.
My role models are my chef, Executive Chef Athizaam Rassool, and F&B Manager Andile Mkhwanazi — they both mentor and support me to be the best chef I can be.
My long-term goals are to become a junior sous chef and also train the future generation of chefs on new trends.
I’m trying to enter as many competitions as possible to measure my growth as a chef, and also learning from others and gaining as much knowledge, because you are never too old to learn something new.
PHELELISILE NGCOBO
BEVERLY HILLS
JORDAN WINES
Growing up watching food channels with my brother inspired me to become a chef myself. The pressure and intensity ignites a spark in me.
My role model is my mother.
I would like to open a breakfast spot in the near future.
To achieve this I am continuing my studies – I’m currently doing an Aspiring Supervisor course with GoOne.
Reading: ‘Atomic Habits’ by James Clear
THANDEKILE PORTIA FAKUDE
SUN INTERNATIONAL SIBAYA CASINO AND ENTERTAINMENT KINGDOM
L’AVENIR ESTATE
I’ve enjoyed working with people, which combined with my interest in travel and different cultures naturally drew me to hospitality. After getting some hands-on experience, I realised I thrive in a fast-paced environment. I got my inspiration from Gordon Ramsay, the celebrity chef.
My aim is to become an executive chef and eventually own a successful restaurant, while building a strong personal reputation in the culinary industry.
As a professional chef, I’ve leaned on strong technical cooking skills — for example, knife skills and precision cooking methods, grilling, fermentation, plating presentation standards, and understanding ingredients at a sensory level (taste and aroma). I’ve developed adaptability, instinct, and I never stop learning.
Reading: ‘Atomic Habits’ by James Clear
ZANDISE JUTA
SUN INTERNATIONAL WILD COAST SUN
ANTHONIJ RUPERT WYNE
It starts with food being the way my family connected. I realised early on that a meal could turn a regular day into a memory, people laugh more, talk more, relax more when they’re eating something made with care.
My role model is Chef Mbuso, not a famous name, but he taught me that discipline, cleanliness, and treating your team right are what actually make a kitchen run.
What are your long-term career goals? Describe a project or initiative you’d like to pursue.
I’d like to lead a restaurant or group where the food is excellent, but the real reputation is for how we treat people and ingredients. My project idea is a “Farm to Kitchen” mentorship programme, connecting young chefs directly with local farmers and producers through a structured programme.
I am learning from chefs better than me, filling gaps outside the kitchen, getting feedback, and measuring it.
Reading: ‘Kitchen Confidential’ by Anthony Bourdain
SIMRAN SANTHILAL
SOUTHERN SUN ELANGENI & MAHARANI
PAUL CLÜVER FAMILY WINES
At a young age, being in the kitchen with family members and learning how to cook made me want to study hospitality. When I finished my secondary phase, the love and appreciation people showed towards my food made me happy and pushed me to explore more in the industry.
Being a senior chef in the cold kitchen, teaching junior chefs my knowledge and skills about the industry, makes me want to pursue teaching hospitality to upcoming chefs in the future.
Participating in this competition, there will be more learning involved, new techniques shown through this, and more research can be done in the hospitality industry, as there is no stop in learning.
Reading: ‘As Long as the Lemon Trees Grow’ by Zoulfa Katouh
THARICK MOSES
THE VINEYARD HOTEL
PAUL CLÜVER FAMILY WINES
My aim is to gain knowledge and be someone who can inspire others. My role models in this industry are Sven Adams and Chad Blows.
What are your long-term career goals? To teach others what I have been taught, and continue to strive through hard work and dedication. I wish to never stop learning, teaching, and always find ways to improve myself and others.
Reading: ‘Kitchen Confidential’ by Anthony Bourdain
GODKNOWS CHIFAMBA
THE LIZ MCGRATH COLLECTION: CELLARS-HOHENORT
KLEINE ZALZE
I started cooking at a young age, seven years old, and grew up with a passion. My uncle was a chef too, and was also my motivation.
My role model is Gordon Ramsay.
My long-term career goal is to start my own kitchen, and open a school teaching and motivating young chefs.
To achieve this I’m reading books, asking for ideas from people who have achieved their goals, and always trying to maintain the standards and methods in the industry.
Reading: ‘The Flavor Bible’; and ‘The Joy of Cooking’
SHANIA JOHANSSEN
SOUTHERN SUN THE CULLINAN
L’AVENIR ESTATE
Hospitality inspired me because food has the power to connect people from all walks of life. I enjoy the pressure, discipline, and creativity that comes with working in a professional kitchen — seeing guests enjoy something gives me a strong sense of pride and purpose, especially if it’s something I made. I admire chefs who lead with passion, consistency, and resilience, especially those who push culinary boundaries while respecting classic techniques.
My long-term goal is to work my way up in the industry and eventually open my own restaurant. I would love to help raise standards in the industry by mentoring young and upcoming chefs.
I develop my skills through daily kitchen experience, practising techniques, learning from my senior chefs, and constantly challenging myself to improve under pressure.
Reading: ‘Kitchen Confidential’ by Anthony Bourdain
REAGAL KAY-CEE ERASMUS
INTERCONTINENTAL TABLE BAY CAPE TOWN
SIMONSIG FAMILY VINEYARDS
The love for exploring new places, and wanting to share the art of cooking a dish and creating it into an unforgettable memory inspired me to join the hospitality industry.
My role model is Phil Knight.
My aim is to create a fine dining establishment for all working classes — to give back to the community and help underprivileged youth for a better future.
I learn from my mentors, developing my emotional intelligence and problem-solving ability, and experimenting with different ingredients to create new dishes.
Reading: ‘Shoe Dog’ by Phil Knight
BHONGO MATYHILA
SOUTHERN SUN CAPE SUN
KWV LABORIE WINES
What inspired you to pursue a career in hospitality, and who are your role models? It started at home, I grew up cooking, and to this day nothing brings me peace like being in the kitchen. That’s where I feel myself. I don’t have one specific role model I look up to myself, since everything I’ve achieved so far is because of my values and my desire for a better life.
I want to own my own restaurant, not just a restaurant, but a place where the food is unforgettable and tasty, and a place that brings young and old together at the same table. I want to create not just meals but an experience. I want people to walk in and leave smiling, with a great experience of food, vibe, and service.
I study other chefs on social media to see how they win and to track what the market is craving as time moves. I also invest in training to sharpen my hospitality skills.
Reading: ‘In Case You Have Forgotten: Rediscovering the Dreams and Promises Already Within You’ by Belindah Iyana Daniels
AZOLA SIKHOJI
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I grew up as the only female in my family, where cooking for everyone was my daily responsibility. What started as a duty taught me strength and creativity. Then, as I grew into it, I felt a deep love for food and for serving others. That duty I was given turned into a skill and a profession I truly love.
My role models are Zanele Moloqwane, who was my culinary school teacher, and my Executive Chef Luke Barry. I look up to my leaders and make sure I take every step I can to help me develop my skills and professionalism.
My long-term goal is to open a culinary school in my hometown, providing free courses in cooking skills and essential life skills, to help students get jobs immediately in the hospitality industry.
Reading ‘Kitchen Confidential’ by Anthony Bourdain
RAMEEZ CERES
CAPE GRACE, A FAIRMONT MANAGED PROPERTY
CEDERBERG WINES
My mom, among many strong female figures in my family, inspired me to become a chef.
My role models in this industry are Marcus Wareing, Paul Bocuse, Adam Byatt, Gordon Ramsay, and Jan Hendrik van der Westhuizen.
My long-term goal is to lead and guide a team of strong and curious chefs, in an environment that encourages healthy competition and pushes people to grow. I’m very passionate about developing people — I genuinely enjoy teaching and helping others improve their skill set. For me, it’s about fostering a culture of high standards, continuous learning, and personal growth that drives both the team and the kitchen forward.
I’m constantly taking on new side projects in the kitchen — be it fermenting, or giving my time to the team, investing in them, and helping them reach the next level.
Reading: ‘The Art of Fermentation’ by Sandor Ellix Katz
ELIZABETH WUCHERPFENNIG
THE SILO HOTEL
ANTHONIJ RUPERT WYNE
My inspiration for hospitality first started with my love for cooking, which was inspired by my ouma (grandmother), who sparked the fire in me for this industry.
My role models in this culinary and hospitality industry are Ryan Cole from Salsify, as well as Liz Biden from The Silo Hotel both have had a strong influence on South African culinary culture.
My biggest goal for the future is to create a high-end boutique hotel that is both modern and chic, but still deeply rooted in the true spirit of South Africa and Cape Town. The restaurant would be influenced solely by South African food.
I feel the best way to develop your skills is by stepping outside your routine, trying something new, and practising until you’re confident with it. So the steps I’m taking are simply to learn and practise as much as I can.
Reading: ‘Atomic Habits’ by James Clear
ANELISA MNIKI
SOUTHERN SUN NEWLANDS
KWV LABORIE WINES
It might sound cliché, but I dreamed this dream, and it had to become a reality. My love for cooking inspired me to pursue a career in hospitality — the kitchen, the art, the creativity, the adrenaline, the pressure, I count it all joy. I’m also inspired by people who take cooking seriously, delivering exceptional experiences through food — it’s passion, it’s destiny.
The likes of Siba Mtongana, Gordon Ramsay, and Lorna Maseko are my role models.
I would like to have my own catering company, which will eventually give birth to a restaurant “And The Cuisine, by Anelisa Mniki.” The aim would be providing skills, jobs, food, and changing lives through creating exceptional food experiences.
I watch a lot of chef shows and have enrolled in different culinary experience trainings. I also visit various five-star restaurants, networking with chefs, tasting and exploring different cuisines, while teaching myself new things to make at home.
Reading: ‘Atomic Habits’ by James Clear
NOLUSINDISO DYWILI
THE WESTIN CAPE TOWN
CEDERBERG WINES
As a child, I grew up watching cooking shows, and that inspired me to become a chef. My role model is Siba Mtongana.
I see myself having my own business one day, and creating opportunities for the community that I grew up in.
I’m doing lots of training to make sure that I’m mentally and physically prepared for the competition.
MASILO KGANAKGA
THE OYSTER COLLECTION
WILDEKRANS ESTATE WINES
Hospitality is in my blood. My mom ran a restaurant, and I grew up cooking alongside her, learning everything from prep to passing health inspections. Seeing how happy it made guests is what made me choose this career. My role model is Rasmus Munk.
I’d like to own a restaurant and lead as head executive chef. The project I’m passionate about is a farm-to-kitchen training restaurant in Limpopo, partnering with local farms, running apprenticeships for young chefs, and keeping everything seasonal and within fifty kilometres. The goal is great food, but also creating jobs and supporting local suppliers.
I’m staging in different kitchens to learn new skills, studying costing and menu engineering, and mentoring cooks on my team. I want to be strong on the business side, so I’m ready to run my own kitchen one day.
Reading: ‘The Professional Chef’ by The Culinary Institute of America
FADIEL CLARKE
QUEEN VICTORIA HOTEL
ERNIE ELS WINES
My mother and grandmother taught me to cook and made me love it. They are my role models, as they are passionate and hardworking.
I’d like to expand my knowledge. I want to create a smokehouse and supply and distribute my own products.
I’m training with my seniors.
Reading: ‘The Noma Guide to Fermentation’ by René Redzepi and David Zilber
TYREKE SNYDERS
THE TWELVE APOSTLES HOTEL & SPA
JORDAN WINES
My father was my inspiration to become a chef, as well as my time in Consumer Studies — that’s where I fell in love with the kitchen and food.
My long-term goal is to travel the world and learn different cuisines and cultures in food.
To achieve this I’m training and practising more in the kitchen to improve my skill set.
Reading: ‘The Flavour Thesaurus’ by Niki Segnit
KHAYA AUGUSTUS SHANGASE
TAJ CAPE TOWN
ERNIE ELS WINES
I was inspired to pursue hospitality because I genuinely enjoy connecting with people and making them feel comfortable and welcome.
My role model is Chef Jamie Oliver, I watched him on TV from a young age.
My long-term goal is to settle down and gain maximum knowledge of all cuisines, so that it develops me into an all-round performer. I envisage teaching my juniors and students throughout my journey.
I spend time reading and exploring the web, as there’s a lot of information available to adapt online. I look at new plating techniques that our new chef is implementing and try to practice them.
Reading: Setting the Table by Danny Meyer
MOGAMAT JAPTHA
RADISSON COLLECTION HOTEL, WATERFRONT, CAPE TOWN
BELLINGHAM PANDEMONIUM
From a very young age, I loved to cook with my grandmother. She was my role model. I’d like to one day own my own business.
What steps are you taking to develop your skills beyond this competition?
Learning all the skills and developing from what my seniors give me.
SAMKELO FIKIZOLO
THE PRESIDENT HOTEL
ERNIE ELS WINES
What inspired you to pursue a career in hospitality, and who are your role models? The opportunity to create memorable experiences for people through food and service.
My role model is Jamie Oliver.
My long-term goal is to grow from commis chef de partie into a senior chef. In the future, I would like to pursue an intensive focus on reducing food waste and promoting sustainable kitchen practices in the hospitality industry.
I’m continuously learning, working on improving both my culinary and professional skills. I practise different cooking techniques, learn new recipes, and focus on improving consistency and presentation in the kitchen.
Reading: ‘Modernist Cuisine, Volume One’ by Nathan Myhrvold, Chris Young, and Maxime Bilet
COLBY VAN NIEKERK
CAPE TOWN MARRIOTT HOTEL CRYSTAL TOWERS
WILDEKRANS ESTATE WINES
I love creating unique dishes and finding new flavour combinations.
My mother is my role model.
I want to make a name for myself in the culinary industry. I would like to be seen as a great chef and teach new techniques to the new generation.
I’m practising new techniques in the pastry section, and composure in the kitchen under pressure.
Reading: ‘Practical Professional Cookery’ by John Fuller, David Foskett, and Patricia Paskins
“Simple honest ingredients, that’s where great cooking begins.”
Cover Pic ~ Executive Chef Sihle Dlamini with GM Tanya George and Rebecca McGowan (F&B Manager) Southern Sun Newlands, hosts to the Orientation Workshop in Cape Town.
#InterHotelChallenge2026 #UnionTiles #Showcook
