MEET THE CHEFS

Chefs are in demand! Who are these chefs that are making waves? They describe themselves in one sentence. They share their aspirations for the future, who their role models are and their qualities that they most admire. We believe in encouraging reading for both pleasure and instruction – hear from our Chefs what they are currently enjoying.

Julian Adams
The Vineyard Hotel

Born to be a chef.
Head Chef anywhere in the world.
Peter Tempelhoff Worked with him. 
Korean Cooking: Explore One of the Orient’s Greatest Culinary Secrets by Hilaire Walden 

Isaac Chitter 
Mount Nelson
A Belmond Hotel, Cape Town

I am a calm, loving and honest person.
I want to be a sous chef in five years time.
Chef Paul Hartmann He gave me the platform and knowledge of cooking. 
The Professional Chef  The Culinary Institute of America, Wiley

Kenneth Mkandawire 
TAJ Cape Town 

Self motivated, confident, go getter, team player, intuitive and God fearing. 
Seeing myself as an Executive Chef. 
David Tilly The way he understands food is so amazing. I am learning a lot from him. 
Larousse Gastronomique 

The Rockefeller Barista Lehlohonolo Litsibane
The President Hotel Chef Zayaan Abbas

Zayaan Abbas
The President Hotel 

I am ambitious and goal driven.
In a few years I would like to have my own cooking show. 
Jamie Oliver His cooking styles are infectious. 
The Science of Cooking: Every Questioned Answered to Perfect Your Cooking by Stuart Farrimond

Yonela Mafukula (Pastry Chef), Lincholn Simbarashe Mabvongodze (Wine Steward)
and Glynis Kühn (Chef)

Glynis Kühn 
Ellerman House 

Passionate, go getter and competitive.
I would like to develop my skills more as a chef to benefit the company and achieve my career goals.
Peter Tempelhoff He is in the Top 50 Best Chef Awards, he is passionate about food and motivating.
My Mother She is the strongest person I know. 
Malouf: New Middle Eastern Food by Greg and Lucy Malouf 

GM Wayne Siepman (Southern Sun Cape Sun) with Chef Songezo Zide, Sous Chef Muhammed Khan and Pastry Chef Stefni Pedro

Songezo Zide 
Southern Sun Cape Sun 

When it comes to my duties, I set to keep the standards high.
I would like to see myself in a five star Michelin restaurant.
Gordon Ramsay His consistency in running a restaurant. 
The Jamie Oliver Collection by Jamie Oliver

Winners of the popular Lancewood Q&A; Quaro Timm (Sous Chef Southern Sun)
and Bevan Trimm (Candidate Chef Grande Roche Hotel) wth Carina Pelzer of Lancewood

Bevan Trimm 
Grande Roche Hotel 

Easily excited and goal driven.
Head Chef at a restaurant.
Gerard van Staden He taught me everything I know that will assist me in being a Chef.
The Rules of Wealth: A Personal Code for Prosperity by Richard Templar 

Mark Abrahams (Wine Steward), Thandiswa Ngqamfana (Pastry Chef), Juan Neethling (Executive Chef), Fuad Martin (Chef) and GM Jacques Moolman (Southern Sun A Team)

Fuad Martin 
Southern Sun The Cullinan

I am eager to learn new things and place my own spin on it. 
I would like to travel to learn and experience various styles of cooking and flavours.
Lindsay Venn He was able to guide me and give me the mental aptitude for this culinary journey. 
Larousse Gastronomique 

The Twelve Apostles Hotel & Spa Team Baker Gina Marziani, F&B Manager Joshua Crowe, Pastry Chef Janisha Parbhoo, Chef Nicole Theunissen, Executive Chef Christo Pretorius, Wine Steward Zolani Dantile and Barista Shaun Mki

Nicole Theunissen
The Twelve Apostles Hotel & Spa 

I am an innovative, creative, adaptable, quick learner and someone who is prepared to go above and beyond. 
Working overseas in top restaurants and hotels in the world. 
Gordon Ramsay He is one of the reasons I became a Chef. 
Gordon Ramsay’s Playing with Fire by Gordon Ramsay

Trisha Naidoo
Durban ICC

Independent, strong, hardworking, organised, loud and funny.
I would like to publish a cookbook, be a head chef running a kitchen with young chefs. 
My late Aunt. She was a pillar over family and business minded individual. 
Taste Magazine by Woolworths

Imraan Sithole 
Southern Sun The Edward Hotel 

I am ambitious in whatever I set myself out to do. 
I see myself as a Sous Chef or even an Executive Sous Chef in five years. 
Gordon Ramsay To me he shows that no matter your background if you work hard and believe in yourself you would achieve a lot more than you can dream of. 
Dead to Me by Lesley Pearse 

Shanice Roberts
Southern Sun Elangeni & Maharani 

I describe myself as fun, enthusiastic with a passion for life, but shy.
In five years I’d like to be ten times more skilled, constantly growing and I see myself as someone’s mentor.
My Mother She is honest and lives by the book. She’s a great source of encouragement for me especially when I struggle. She never gives up.
Wild Heather by Catherine Palmer

Zandile Ngwane
Beverly Hills 

I’m innovative and creative.
Five years should be enough time to have my own eatery.
Gordon Ramsay 
Oranges by John McPhee 

Ash Krishenduth
The Oyster Box 

I am an energetic and self motivated individual who takes pride in attention to detail. 
Head Chef
Parental figures who never quit despite the circumstances.

Kalpesh Hansjee (Executive Chef, Southern Sun 54 on Bath) and Senzo Mlambo (Chef, Southern Sun 54 on Bath) winners of the popular Lancewood Q&A with Natasha Smit (Lancewood)

Senzo Mlambo
Southern Sun Gauteng 

Passionate and ambitious.
Executive Chef at a fine dining establishment.
Massimo Bottura, Alain Passad and Jeong Kwan
The Noma Guide to Fermentation by René Radzepi 

Obakeng Mothibakeledi (Pastry Chef)
Thabang Magampa (Chef, Sun Time Square)

Thabang Magampa
Sun Time Square 

Adaptable to Change.
Being a head chef somewhere. 
Adrian Vaughan His consistency.
Taste: My Life Through Food by Stanley Tucci 

Thabang Magampa (Chef, Sun Time Square), Vuyani Mabeleng (Pastry Chef), Itumeleng Mogale (Chef, The Palace of the Lost City) and Obakeng Mothibakeledi (Pastry Chef, Sun Time Square)

Itumeleng Mogale
The Palace of the Lost City & Sun City Hotel, Sun City Resort

Passionate in everything I do.
Head Chef in a five star hotel 
Stanley Skosana He always pushes me to be my best. 
How to Cook Everything by Mark Bittman

Thapelo Letsogo (Pastry Chef, Baker) and Tshepo Tsheole (Chef, De Hoek Country Hotel)

Tshepo Tsheole
De Hoek Country Hotel 

I am a loving and honest person.
I would like to develop skills, knowledge and see myself as an Executive Chef. My dream is to run my own kitchen.
Chef Fanie Sebapo The way he understands food. I am learning a lot from him. It’s amazing.
In the Kitchen with Kris: A Kollection of Kardashian-Jenner Family Favorites by Kris Jenner
Cooking on a Budget by Sue Ashworth

Ivory Manor Boutique Hotel Team Charles Maboshigo (Barista), Derrick Brink (Executive Chef and Mentor), Lona Mngini, Hazell Mutungura (Wine Steward), Perfect Makarichi (Pastry Chef and Baker and Rowen Kakaira (not illustrated)

Rowen Kakaira
Ivory Manor Boutique Hotel 

I’m passionate about my work and career.
I want to better my work and career in the next five years.
My role models are Gordon Ramsay and my Executive Chef Derrick Brink. They always take their work to the next level.
I’m reading Kitchen Confidential: Insider’s Edition by Anthony Bourdain.

@Showcookcom | #Distell #InterHotelChallenge2022 | #Showcook

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