Introducing the Bakers of the Inter-Hotel Challenge ~ SA 2026, supported by Union Tiles. The Cook-Off & Service Presentation takes place in October, with the winners announced on 1 December.
Baking has not always been recognised as a serious career path in South African hospitality. It has often stood in the shadow of the pastry section, treated as a technical support role rather than a craft in its own right. That is changing. Across our hotel kitchens, bakers are now trained specialists, understanding fermentation science, dough structure, and flour chemistry with the same rigour we expect of any other kitchen discipline.
The bread on our tables reflects that shift. Where once we accepted commercial, over-processed loaves, our bakers are now working with single-origin, stone-ground Bio-Wheat Flour, grain grown and milled with traceability, retaining the bran and germ, not stripped away. Combined with hand harvested Khoisan Sea Salt, drawn from our own West Coast, a 400 year aquifer*, and nothing more than yeast and water, these are honest breads: sourdough built on patience and time, brioche enriched and disciplined in equal measure, and focaccia that carries the character of good Rio Largo Olive Oil and excellent sea salt rather than disguising a poor base.
No fillers, no shortcuts. That simplicity is precisely what makes the craft demanding, and precisely why it deserves recognition as a serious career.
As Nelson Mandela put it: “Let there be work, bread, water and salt for all.”
Today, we recognise the bakers who make that possible. Our hotel bakers are in high demand and their skills are truly invaluable. Let’s discover the inspiration behind their hospitality journey, the role models who have shaped them, their aspirations for the future, and how they are turning those ambitions into reality — in the competition and beyond.
WANDILE MTHEMBU
Southern Sun Elangeni & Maharani
My love for cooking is what inspired me to pursue a career in hospitality, as I am passionate about making people happy through good food.
My role model is my mother, as she is a hard worker and dedicated.
I’m in the process of taking a six-month course in advanced culinary arts.
Reading: ‘Rich Dad Poor Dad’ by Robert Kiyosaki
SIMLINDILE DLEZI
Sun International Wild Coast Sun
Hospitality is a very broad industry with so many jobs you can enjoy. I chose to be part of it because I really love to cook and be part of attending to guests, as hospitality deals mostly with clients.
I’ve got many role models, but if I have to mention one, it’s Chef Thamie.
In five years to come, I see myself as head of one of the biggest hotel kitchens in the world, so I can see how capable I am — it’s very rewarding to test your capabilities in the kitchen.
Most of my time is spent reading chefs’ books and watching TV shows that showcase chefs’ skills. I’m making sure I get more knowledge about cooking.
Reading: ‘The Art of Hospitality’
SIPHELELE DLAMINI
Sun International Sibaya Casino and Entertainment Kingdom
Taking care of people inspired me to pursue a career in hospitality and my long term goal is to become an executive chef.
Having my senior chef mentor me into becoming my best self.
Reading: ‘Who Moved My Cheese?’ by Spencer Johnson
NIKEISHA PILLAY
Beverly Hills
When I was little, cooking shows were always on in my home, and it’s how my family bonded. We would try new recipes we watched and add our own twist to them. That’s when I knew cooking was a great passion of mine. I took a liking to the show Cake Boss, and I knew that’s what I wanted to do.
I would like to travel to different countries and bring back a signature dessert or pastry that I can recreate to put on the menu for my future coffee shop/bakery. I would also like to start a food drive where leftovers are packaged and sent to shelters rather than going into the bin.
Southern Sun has a program called GoOne, which we use to train and continuously improve our skills.
YONELA THEMBAKAZI HLAKI
Southern Sun The Edward
I was inspired by TV shows like MasterChef and Gordon Ramsay. I would cook at home, but there weren’t always enough ingredients and equipment to use. My role model is Siphokazi Mdlankomo, who was a domestic worker for years and entered the MasterChef competition her life changed, and she now has her own book and TV show.
I would like to open my own bakery shop, and sell and supply small and big shops with my products opening it in the rural area by my home, where people are less exposed to the hospitality industry, so they can understand and be inspired too.
I am selling mostly bread and scones at my place, and from time to time I seek feedback. By doing so, I get to develop and improve where there are shortfalls.
Reading: ‘Become Who You Were Meant to Be’ by Myles Munroe
MPILWENHLE HADEBE
Radisson Blu Umhlanga
Hospitality allows you to be creative, and you always get new opportunities to grow. My role models are Jamie Oliver, Gordon Ramsay, and Zola Nene.
I would like to have my own restaurant and a cookbook.
I’ve been trying new recipes and different cuisines.
Reading: ‘Battlefield of the Mind’ by Joyce Meyer
SLINDILE MKHIZE
Durban International Convention Centre
I was inspired to pursue a career in hospitality by my love for cooking and baking, bringing old and new recipes to life. The kitchen is where I feel most creative and fulfilled. My role model is my supervisor, he encourages me and pushes me to be a better baker. I have learned discipline and consistency from him.
My long-term goal is to own my own bakery. I am currently looking for a place and stall to start my own business, to make a bigger impact and create opportunities for other young bakers in my community by training them and sharing skills. I believe small businesses can grow our local economy.
Beyond this competition, I am investing in growth planning to do a short course in business management, this will equip me to run my business independently. I continue to learn new baking skills by watching The King Show, a baking show on TV.
Reading: ‘The Ladder’ by Mongezi Mtati
MAHLOGONOLO MAKHAFOLA
NH Johannesburg Sandton
My mother is my role model. She is the reason why I love food and people — that’s how she was, and I just followed in her footsteps, seeing how happy she was doing all of that.
I would love to open my own bakery one day, where people would come and get freshly baked goods and just enjoy them.
I’m learning a lot at work, and social media is the perfect platform to learn new, trendy things that people love.
SARAH MAKHURA
The Palace of the Lost City
I like cooking, and I have a background in hospitality from high school, so my inspiration comes from that. My role models are Sous Chef Nthabiseng Sibanda, and Pastry Chef Thabile from The Palace of the Lost City.
I want to see myself as a sous chef, and go to a hospitality institution so I can gain more knowledge and skills.
I always practice and do research through media. I also go to the sous chef for more information, and to people who have entered the competition before.
Reading: ‘JAN’ by Jan Hendrik van der Westhuizen
NOTHANDOLWETHU KHOZA
Sun Time Square
I’ve always enjoyed making people feel welcome and comfortable. Hospitality allows me to turn small moments into memorable experiences for guests. I am my own role model, because I am able to set goals based on my actual life and not someone else’s highlights.
My long-term goal is to become a skilled and well-known pastry chef and eventually open my own culinary school with affordable school fees to help the less privileged, so they can master both classical and modern pastry techniques for use in their daily lives.
Learning the entire operation — front desk, server, barista, etc. — and learning the basics about travellers’ habits, dietary rules, and major cultures.
Reading: ‘Purple Hibiscus’ by Chimamanda Ngozi Adichie
LOYISO MLONDO
54 on Bath
What inspired me was watching cooking shows and trying different recipes at home with my mom. I used to love watching Siba’s Table — she is my role model, and what inspired me.
My long-term goal is to open a café.
I’m taking time to practice baking craft at home, watching and learning from my team members who specialise in baking.
Reading: ‘Finding Me’ by Viola Davis
NOLUNDI THEKELEZO
Southern Sun Katherine Street
The joy of making people happy through food I love people to enjoy my food on my watch.
I would like to open my own confectionery business.
I’m taking baking short courses, and I’m baking every day.
NDIVHO MPHAPHULI
Sandton Sun & Towers
I’ve always had a passion for baking. I enjoy being creative in the kitchen and learning new techniques. Hospitality also gives me new opportunities to meet new people, grow my experience, and create memorable experiences through my food.
I want to see myself grow in this industry. I would like to help create quality food experiences that make guests happy.
I’m continuing to practice and try new recipes to enhance my baking skills.
ENGIE MALATJI
Southern Sun Rosebank
My role model is Buddy Valastro, one of the most successful and renowned bakery owners.
I would like to have my own bakery one day and be the best in the business by supplying my products to various companies.
Following the rules and developing my baking skills.
Reading: ‘Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza’ by Ken Forkish
MDUDUZI BOPELA
Sun City Convention Centre
I just love how food brings people together and tells a story. My role models are the senior chefs I’ve worked with at Sun International.
I would like to become a leader in the kitchen who celebrates modern South African cuisine.
To practise new techniques more often, daily during service and off times, using South African and indigenous ingredients.
Reading: ‘South African Indigenous Ingredients’
SIYANQOBA MATLHABEGOANE
Four Seasons Hotel The Westcliff, Johannesburg
Growing up, I used to watch my grandmother making homemade breads, so baking for me is not about the ingredients — it’s about keeping the memories alive. My biggest role model is my lecturer back at school, because she was the first person to recognise my passion for the kitchen as a whole.
This competition is my first big step to seeing how strong my abilities are, and the goal is to work abroad and learn advanced bakery. My signature is to create new bakery items and brand my skill.
Mastering laminations in dough and exploring new flavours, practising modern viennoiserie pastries so I can stand apart, and engaging with my mentor and colleagues to see my improvement.
NDYEBO GQOLI
The President Hotel
My family inspired me — the love they had for food really made me pursue the career. My role model is my late uncle, who never became a chef, so I did. To own a quick-service restaurant is my long-term goal. African food is my main focus, cooking African dishes would really prove to me that the industry is complete.
Having a few mentors by my side to lead me in the right direction, and reading a few cookbooks as well.
Reading: ‘Sifo The Cooking Husband’ by Sinoyolo Sifo
NOMVELISO SILWANYANA
The Twelve Apostles Hotel & Spa
My high school teacher inspired me to study hospitality. Hospitality taught me that you don’t just end up being a chef, there’s more to being able to work in a kitchen.
My aim is to perfect my craft in pastry, baking, and bread making. I’d also like to do more volunteering work helping with career paths, as well as helping more students by teaching them to bake.
To achieve this I am committed to continue my training and improving my skills.
MELROSE MIYA
Queen Victoria Hotel
Being able to express my creativity without being placed in a box was my initial inspiration, until I got here and realised there is so much more to it, the discipline and the constant rush was something I never knew would drive me.
My role model is Jamie Oliver, because of his simplistic, garden-to-table cooking philosophy.
My long-term goal is to expand my knowledge of hot sections and become a true all-rounder in every kitchen space. An initiative I’d like to start is a vending machine business catering to staff on hotel properties, offering more than just snacks, but healthy and efficient food options.
Training and receiving training from qualified chefs in the industry to further improve myself.
Reading: ‘Dessert FourPlay: Sweet Quartets from a Four-Star Pastry Chef’ by Johnny Luzzini and Roy Finamore
PUTLECSTA ADAMS
The Westin Cape Town
Watching the strong women in my life bake, and seeing the beauty in the end result drew me to a career in hospitality.
My role models are Gordon Ramsay and Guy Fieri.
I’m working towards having my own bakery in the future, educating young kids to become bakers, and showing them the magic when you combine flour and water and what you can achieve with the right techniques.
I’m always pursuing new trends.
JARED MALLEN
The Silo Hotel
After my previous life goals became unrealistic due to injury, I finally gave myself the chance to try baking a loaf and fell in love with watching what my hands could achieve.
My role models are Michel Suas, one of the most knowledgeable and skilled pastry educators, and Natasha Skumann, the first person to see my potential and give me the knowledge I needed to continue on my never-ending cooking journey.
I aim to have my own bakery within the next ten years putting every skill and recipe I’ve acquired into a space where people can taste authentic products they’d otherwise have to travel far for. Most importantly, a space where new bakers can come in with no prior knowledge and leave with all the skills they need to reach their goals in the industry.
WILLEM VERWEY
Cape Grace
I started through an internship when I wasn’t sure what direction to take, and I found my passion in pastry. I don’t have a specific role model, I focus on improving myself and becoming better each day.
To grow into a strong pastry leader, build a high-performing team, and create refined modern desserts at a consistently high level is my goal.
I’m continuously practising, testing new ideas, and learning from daily service. I focus on consistency, efficiency, and developing modern pastry techniques.
Reading: Various pastry books and resources, to stay inspired and improve my skills.
BUKHO VENA
Mount Nelson, A Belmond Hotel, Cape Town
My passion for hospitality started from loving baking and the joy of creating products that bring comfort and happiness to people. I enjoy the creativity, discipline, and attention to detail that baking requires. My role models are the chefs and bakers who continue to inspire me through their dedication, creativity, and willingness to teach others.
My long-term goal is to become a highly skilled baker and grow into a leadership position within the hospitality industry. I’d also love to open my own bakery one day that combines quality products with creativity and excellent customer experience. In the future, I would like to mentor young bakers and help create opportunities for aspiring chefs passionate about the industry.
I’m continuously improving my baking skills through hands-on experience in the kitchen, learning from experienced chefs, and practicing new techniques whenever I can. I also research baking trends, experiment with different recipes, and read culinary books to expand my knowledge and creativity.
Reading: ‘A Food Love Story’ by Onezwa Mbola
SNOTHILE CELE
Southern Sun Newlands
My role models are my sister, my mother, and my granny. I love being in the kitchen, learning, and developing new skills — that’s what brought me to pursue a career in hospitality.
My long-term career goal is to work overseas, gaining international culinary experience and learning different dishes, techniques, and cuisines. I want to build a strong and trusted brand known for creativity, quality, and excellent customer service.
To achieve this I keep developing my skills, I watch YouTube videos, and get advice from my mentor.
Reading: ‘The Polygamist’ by Sue Nyathi
KIERA DANIELS
Southern Sun Cape Sun
My hospitality workshop in high school made me realise my passion for baking, that’s when I decided to pursue a career in hospitality. My grandmothers are my role models, both excellent bakers, and watching them inspired me as a child.
My long-term goal is to work beyond just pastry, perhaps as a baker at some point. In future, I’d like to pursue teaching young children to bake in a workshop, like I did in high school.
I use online websites to get various recipes to bake at home, for my family to taste what I’ve made.
Reading: ‘To a Better End’
Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts. — James Beard
“When visiting the Fourie farm, one is reminded of a bygone era where life seemed to pass by slower. “This 5th generation family business has become our way of life,” says Heinie and Tirsa Fourie. “Leaving a legacy is what this product is all about. We pride ourselves on producing a single origin flour from the premium quality wheat the Rûens farming region in the Overberg has to offer. BIO-WHEAT™ flour is stoneground; a process in which the wheat is ground slowly between the stones without exposing it to excessive heat, thereby retaining the nutritional vitamins, wheatgerm and fibre. In essence, stoneground promises nothing added or removed. BIO-WHEAT™ flour is produced with wheat cultivated by means of biological farming methods. We apply crop rotation to replenish the soil by recycling our wheat crops with legume pastures. After harvesting, more organic matter is left in the soil to break down into natural humus. This reduces the need for chemical fertilizer, and in addition less pesticides are administered: pests do not like a healthy crop.”
Khoisan Sea Salt pumps its brine from an underground seawater aquifer at the Velddrif Salt Works on the South African West Coast. This pristine, underground lake holds roughly 400-year-old Atlantic seawater that filters naturally through deep sand and ancient marine shell beds
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