Our talented Inter-Hotel Challenge SA hot chefs are ready to impress with a selection of dishes crafted from sustainably sourced ingredients. Cooking with WWF-SASSI Green List fish, they will highlight the importance of responsible seafood choices, perfectly paired with aromatic Tastic rice, the rich flavour of Rio Largo olive oil, the delicate touch of Khoisan sea salt, the vibrant zest of LemonGold citrus, and the wholesome goodness of Bio-Wheat stone ground flour. Each dish is a celebration of local, sustainable produce, showcasing the finest flavours with creativity and care.
ATHENKOSI NTOZAKHE
SANDTON SUN & TOWERS
I pursued a career in hospitality because I love cooking. My role models are Chef Monica Collet, Shimmy Sello and Fanie Shibambo. I aspire to become an Executive Chef and own my own restaurant. In addition, I would like to mentor up and coming chefs like me. I research recent trends in the kitchen and I watch Master Chef to gain more knowledge about different cuisines.
Reading: The New Basics Cookbook by Sheila Lukins and Julee Rosso
RETHABILE MASEOLA
54 ON BATH
I would love to grow my business, open my own restaurant, and host cooking lessons to share the knowledge I’ve gained. My role model is my mother, who embodies the true definition of following one’s heart. She instilled in me a love for cooking and experimenting with food. I am always ready to learn.
OLEFILE SERETSE
SUN CITY CONVENTION CENTRE HOTEL
I have been working with food from a very young age and have always watched food channels for inspiration. My role models are Chef Jaco Truter and Chef Alex Ntumi. My long-term goal is to join the Olympic Chef Squad, and I also aspire to work on cruise ships. I am committed to conducting more research and practicing extensively.
Reading: The Cooking Bible by Wayne Grisham
OMPHILE LOHANGA
SUN CITY THE PALACE OF THE LOST CITY
From a young age, I have always had a passion for cooking. I love sharing my skills and serving people with my delicious food. My inspiration grew even more from watching the TV show Cake Boss. My role models include my college lecturer Chef Meyer, and Mr. Boss. I see myself becoming an Executive Chef in a large hotel and aspire to open my own five-star restaurant, sharing my journey with the world. I intend to learn more skills, and I always maintain passion and faith in myself. In my spare time, I enjoy researching, learning, and practicing.
Reading: The Lazy Makoti
ISAAC KHOZA
IVORY MANOR BOUTIQUE HOTEL
My name is Chef Isaac Khoza, and I was born in Hammanskraal, Pretoria. In my spare time, I enjoy creating menus and reading culinary books. I am inspired by Chef Wandile, who is my sous chef and has worked internationally. Learning from him brings me happiness and joy, as I gain valuable knowledge every day.
My culinary journey began in 2018 when I worked at PWC in the Mall of Africa as a sculler. Through dedication and hard work, I was recognized and promoted to the position of commis chef, which marked the start of my professional cheffing career.
After the challenging season of Covid and gaining experience working part-time at various establishments, I had the opportunity in 2023 to join the Ivory Manor Boutique Hotel. Here, I continue to learn from senior chefs, and my goal is to grow into a great chef and, eventually, an executive chef.
Entering this competition will open many doors for me, providing invaluable experience and the chance to connect with talented chefs. This journey will serve as an important learning curve, helping me sharpen my skills and bringing me closer to achieving my dream of becoming a top chef.
Food tells a story, and judges are the readers. It’s not just about flavour but about passion, creativity, and the heart you put on the plate.
Judges Hugh von Zahn, Elsu Gericke, Fatima Stanley and Jocelyn Myers-Adams
OLWETHU FATYELA
FOUR SEASONS HOTEL JOHANNESBURG THE WESTCLIFF
My grandmother inspired me to join the hospitality industry. She worked for a family from France who were passionate about food and teaching. They taught her how to cook various meals and cuisines, which led to us bonding in the kitchen as she taught me how to make all the mouthwatering dishes I would taste when visiting her.
My role models are my parents. They excel in their respective careers while also being amazing and present parents.
I’m exposing myself to tools and people that inspire me to create and elevate my career. That’s why I entered the Inter-Hotel Challenge; it will keep me on my toes and fuel my love for creating dishes and experimenting with flavours. Practice brings consistency and growth..
Reading: The Flavor Bible by Andrew Dornenburg and Karen A. Page
Chicken Soup for a Teenage Soul by Jack Canfield, Kimberly Kirberger, and Mark Victor Hansen
MALUSI MTHEMBU
DURBAN INTERNATIONAL CONVENTION CENTRE
Cooking is something I have wanted to do and have been passionate about since a very young age. It all began when I was six years old and my grandmother let me stay with her while she cooked. By the age of ten, I was cooking for my family, and they enjoyed my meals so much that I started considering a career in hospitality. I enrolled in a hospitality management course and began my journey. I aspire to work my way up to a leadership position, where I believe I would excel at managing budgets and mentoring teams to help them grow in their own career paths.
CALISHA GOLDSTONE
SOUTHERN SUN ELANGENI & MAHARANI
I have always had a passion for food, and two key factors led me to pursue a career in the hospitality industry. Firstly, I enjoy watching various cooking channels on television; they truly inspire me! Secondly, I learned my basic skills from my father, and now I love to cook for myself. My real joy comes from experimenting with new recipes. One day, I aspire to open my own restaurant on wheels. These mobile eateries exist and thrive in European countries, and I would like to be one of the first to make a success of them in South Africa.
Reading: Never by Ken Follett
“A recipe has no soul. You, as the cook, must bring soul to the recipe.” – Thomas Keller
TYRA-LYNN TAYLOR
THE OYSTER BOX
The trigger that led me to enter the hospitality industry occurred during the COVID lockdown. During those weeks at home, I took up cooking and started experimenting with new dishes and recipes. Long-term, I would like to create a restaurant that serves authentic South African food while showcasing a zero-waste policy throughout the kitchen and guest experience. Right now, I am working with my sous chef to enhance my skills, particularly in the administrative side of the business.
Reading: An Unapologetic Cookbook by Joshua Weissman
PRIYEN PILLAY
SOUTHERN SUN THE EDWARD
I fell in love with this industry at a very young age. As a child, I was always in the kitchen helping out and eager to learn about cooking. Heston Blumenthal is my role model, as I am deeply interested in the science behind gastronomy. One day, my goal is to open my own restaurant that showcases this culinary art. You’ll often find me researching new food trends and plating ideas on my days off, as well as exploring a lot of content on social media.
NOLOYISO MBOBO
BEVERLY HILLS
From a very young age, I have always been fascinated by what happens behind the doors of a restaurant. I wanted to understand how individual ingredients can be transformed into something beautiful and flavorful. My role model is Jamie Oliver, who exemplifies this artistry. My long-term goal is to have my own culinary establishment, but in the meantime, as someone who spends a lot of time in the hot kitchen, I would like to learn and explore more about pastry.
Reading: Atomic Habits by James Clear
MSINDISI MHLUNGULWANA
TAJ CAPE TOWN
I have an extreme love for cooking and enjoy experiencing different cultures and cooking methods. My role models are Gordon Ramsay and David Tilly. My goal is to become an Executive Chef and open one of the best restaurants around, which would allow me to share my skills with those living with disabilities and challenges. I am currently learning how to make the best sushi and how to combine Bombay Brasserie’s spices to create delicious curries.
Reading: The Science of Good Cooking by America’s Test Kitchen
“A truly great chef is not only inspired but inspires others.” – Unknown
NOSISEKO JIJA
ELLERMAN HOUSE
The hospitality industry fills me with energy; I love the fast pace of work in the kitchen. This competition provides me with the opportunity to be even more creative and gain knowledge about food. I want to keep growing in this industry so that one day, I can own my own restaurant.
“Good food is the foundation of genuine happiness.” – Auguste Escoffier
ANELE MNYAMANA
THE TWELVE APOSTLES HOTEL & SPA
I love the fact that a career as a chef allows me to explore my creativity. I enjoy experimenting with recipes and adding my own flair to existing ones. The visual presentation of food is also important to me. I appreciate that being a chef is a job I can do anywhere in the world, as dining experiences are found all over the globe. This offers me the opportunity to experience different cultures. I see this competition as a chance to learn as much as I can from the other candidates and mentors. I would like to enter as many competitions as possible to continue learning and growing.
Reading: A few cookbooks, including The Penguin Cookery Book, Passion on a Plate, Great British Menus, and The River Café Cook Book
Rio Largo Olive Estate, under our owner and Master Miller Nick Wilkinson, has been winning awards across the globe since that first double gold achieved in 2010. One sentence encompasses all they stand for – the pursuit of excellence… in the process, the taste and the packaging too! It has truly been an honour to share their journey and partner with the Showcook family since 2012.
THABO BEBE
CENTURY CITY CONFERENCE CENTRE & HOTELS
Ever since I can remember, cooking has been a passion of mine. My dreams are big—I want to become the best chef in the world and eventually be my own boss. I draw a lot of my inspiration from Gordon Ramsay, who is my role model. My way forward on this journey is to keep practicing and remain focused.
“The secret of good cooking is, first, having a love of it.” – James Beard
KEELYN SCHEEPERS
SOUTHERN SUN CAPE SUN
I have always been passionate about being in the kitchen, as it allows me to use my imagination. It is wonderful to see my ideas come to life. My role model is Chef Pjay Lakay, admired for his determination, dedication, and ability to remain focused. Eventually, I would like to work on a cruise ship to broaden my culinary skills and learn about other cuisines.
Reading: A Dry White Season by André Brink
ASEZA DYAM
SOUTHERN SUN THE CULLINAN
I grew up making food at home and always wondered if I could be good enough to produce restaurant-quality meals. Now, here I am, working at one of Cape Town’s best hotels and a fantastic hotel group! One day, I would like to own my own Asian-style restaurant. My role model is the restaurateur and American chef Geoffrey Zakarian.
Reading: Town and Country: The Family That Cooks Together
SAMUEL SHERMAN
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
My love for cooking truly stems from my mom. She inspired me to learn how to work with food from an early age, and now I understand the impact this job has on others, just as she did for me. I aspire to work my way up to become a Senior Chef de Partie in the kitchen. I actively participate in menu development, and one day, I hope to create a dish that will revolutionise the hospitality industry.
“A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.” – Wolfgang Puck
KHOLISWA MAKELEN
THE SILO HOTEL
I have wanted to be a chef ever since high school, when I took Consumer Studies. Another source of inspiration for me is my desire to travel abroad. These two passions led me to pursue a career in the hospitality industry. In the future, I would like to become a lecturer so I can pass on the skills I’ve learned working in this industry. To help me upskill, I want to enter as many competitions as possible.
The secret of success in the kitchen is simple: respect the ingredients and let them shine.
Khoisan Sea Salt has been a trusted name in the industry for over 20 years, delivering the purest, sun-dried sea salt hand-harvested from the waters of South Africa’s West Coast. Our commitment to quality and sustainability is evident in every crystal, reflecting our dedication to producing a product that is natural and rich in essential trace minerals. Our sea salt undergoes minimal processing, retaining its natural flavour and benefits, making it a preferred choice for chefs, food lovers, and health-conscious consumers alike.
As a proud partner in this initiative, Khoisan Sea Salt continues to support the move towards sustainable, eco-friendly practices in the culinary world. We are excited to be part of these regional workshops and launches, where we can share our passion for pure, natural sea salt and demonstrate its versatility in the kitchen. Whether enhancing the flavour of gourmet dishes or offering a healthier alternative to table salt, Khoisan Sea Salt stands as a testament to the richness and purity of South Africa’s natural resources.
DYLAN HENDRICKS
QUEEN VICTORIA HOTEL & MANOR HOUSE WATERFRONT
I was inspired by the various cooking techniques and combinations of flavours, as well as the art of creating a meal out of seemingly nothing. My role model is Chef Rameez, my Junior Sous Chef. I aspire to grow and learn about different cuisines and eventually move into teaching hospitality. I am currently enhancing my skills by refining my cooking methods and improving my timing in the kitchen.
Reading: Chef’s secrets to learn how to choose and use ingredients effectively.
MANKAYI SETSHABA
THE PRESIDENT HOTEL
What started me on my journey into this industry was a curiosity about how dishes are made and the ingredients that go into them. This curiosity sparked a passion that led me to become a chef. I take particular pleasure in studying various foods and dishes from different cultures and backgrounds. In the future, I would like to manage my own business, focusing specifically on catering for tourists on boats, which would allow me to learn about other cultures and gain their insights and perspectives.
Reading: Cry, the Beloved Country by Alan Paton
EUGENIE LANGEVELDT
ZEVENWACHT HOTEL & RESTAURANT
My late grandma was diagnosed with cancer and diabetes when I was in high school. At the time, my parents didn’t have much knowledge about the foods she needed to eat, so it was up to me, Google, and recipe books to figure out what she could have. From that moment on, I fell in love with cooking and baking. My biggest inspiration is definitely my mom. She worked an 8 to-5 job, and every day after work, despite being tired, she would cook these amazing seven-colour meals with dessert. It made her the happiest woman ever to cook for her family, and she always gave any leftovers to the kids in our street. She never wasted food. I’m currently working in the pastry section to broaden my knowledge about baking.
Reading: Geroep Vir ‘n Tyd Soos Hierdie by Farren Cloete. In this book, she relates the ups and downs of her life and guides us to see that no one can stand in your way once God has called you.
“Cooking is an art, but all art requires knowing something about the techniques and materials.” – Nathan Myhrvold
The LemonGold seedless lemon brand, sister to the global ClemenGold mandarin brand, found an ideal match in the Inter-Hotel Challenge with a shared passion for world-class local ingredients and pushing culinary boundaries. Lemons play such a major role in the food industry as flavour enhancer, and the seedlessness of locally grown LemonGold lemons, continues to woo home cooks and chefs with its convenience.
Tastic Rice, an iconic rice brand with over 60 years of heritage, is a trusted South African brand that has been proven to cook perfectly every time! It cooks into separate, fluffy grains. Our Brown Basmati Rice, known as the “Prince of Rices,” is grown in the foothills of the Himalayas and watered by drifts of melting snow—the secret ingredient to Tastic Basmati’s exquisite delicate texture, flavour, and aroma! Tastic Basmati Rice is a perfect healthy option for your recipe.
ZIYANDA MASIKA
SOUTHERN SUN NEWLANDS
I was attracted to the hospitality industry because I am passionate about food, and I appreciate that it is a fast-paced environment. It provides an opportunity to interact with interesting people, which helps me grow personally and professionally. My local role model is Siba Mtongana, while internationally, it is Jamie Oliver. I aim to become Chef de Partie within the next two years and work my way up to Sous Chef.
I am particularly interested in working in a no-waste environment. We throw away so much food, and it often ends up in landfills. I have a project in mind where I plan to start composting food waste to use as organic fertilizer. For me, the journey ahead means seeking out the right mentors and pursuing training whenever I can.
INTER-HOTEL CHALLENGE ~ SOUTH AFRICA 2024
SHOWCOOK ~ IGNITING CAREERS IN HOSPITALITY & TOURISM
#InterHotelChallenge2024 | #Showcook
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