Each year, the Inter-Hotel Challenge shines a spotlight on the extraordinary culinary talent emerging from South Africa’s finest hotels. These chefs are representing not only their properties but also the bright future of our hospitality industry. We are sharing their stories of what inspires them and their ambitions.
ZINZI MLONYENI
TAJ CAPE TOWN
What inspired me to become a chef was when I was 14 years old. My dad told me my cooking was so bad. I started watching cooking shows for lessons, and that is when I fell in love with cooking.
My mother is my role model. My long-term goal is to open a bakery shop, as I already have a food truck. I’m starting to take courses within my career to further develop my skills.
I’m reading Atomic Habits by James Clear
RIAAN LOUW
THE TWELVE APOSTLES HOTEL & SPA
My parents were both in hospitality, and I always looked up to them. They worked hard to take care of me and my five siblings. I always loved how my mother’s chef friends made food look like art. I would one day like to have a business of my own. A project that I would like to pursue is a business that can teach people who can’t afford college while simultaneously employing them in a hospitality role. I am constantly ‘playing with food’, and trying things that I haven’t before. I also find that by teaching young chefs, I learn a lot from their freshness.
I’m reading The Obelisk Gate by N. K. Jemisin
NOSIPHO DLAMINI
SOUTHERN SUN CAPE SUN
My passion for travel and learning about different cultures inspired me to choose hospitality. I love how this industry connects people from all walks of life and opens the door to global opportunities.
My role model is my mum, but in the hospitality industry, it is Zola Nene. I aspire to lead sustainability efforts in the hospitality industry by managing eco-friendly hotels.
My dream project is to design and implement a green certification program for local hotels, encouraging practices like zero food waste and community sourcing. I have been enrolled in an Advanced Diploma and Graduate in Culinary course to sharpen my technical skills, which has helped me stay up-to-date with global industry standards and trends.
I’m reading Finding Me by Viola Davis
NADINE RAINERS
SOUTHERN SUN THE CULLINAN
Creativity is what sparked my career in hospitality. I have always had a love for exploring various cooking methods. My goal is to become a well-rounded chef so that I am able to teach the younger generation of commis chefs. I work very closely with both my mentors to expand my skill set.
“The ideal chef is not the one who achieves the highest level of creativity. He is the one who manages to transmit the most emotion.”
Ferran Adrià
BRANDON ERASMUS
THE VINEYARD HOTEL
What inspired me to cook was the joy I felt when I saw people come together for a meal. I have always loved how food can create a sense of comfort, connection, and happiness. My role model is Chef Mike Bassett.
My long-term career goal is to become a respected leader in the hospitality industry. I aim to host regular events where part of the restaurant or hospitality space is dedicated to community building, including charity dinners, local farmers, and cook-offs. I focus on expanding core culinary techniques, staging or trialing in other kitchens, improving skills, fostering creativity, and developing leadership and management abilities.
I’m reading Ottolenghi Simple by Yotam Ottolenghi
NDUDUZO BUTHELEZI
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I was inspired by a high school friend who was my senior. Then I met Chef Rikka, who inspired me even more. I would like to tell my stories through my cooking. I read and watch my seniors a lot.
I’m currently reading The 48 Laws of Power by Robert Greene
MARIKE GERICKE
THE SILO HOTEL
My grandmothers inspired me to become a chef. They loved cooking and the joy that the food brought to others, and that inspired me to bring the same joy and love through food. My role model is my husband, a wonderful chef who thinks outside the box.
My long-term career goal is to continue to make great food but in the most sustainable way possible to ensure that we protect the environment for future generations. I spend lots of free time with chefs from all backgrounds to learn from one another.
I’m reading Lettuce and a Lady’s Breast by Billy Gallagher
“Never hold yourself back because you think you are not educated enough. When he reflected on the hijacking that left him paraplegic:
“I asked myself if I was going to sit back and not try – I decided to move on with life. What motivates me in life is: the need to do things, to keep busy, to communicate with people, and to make a difference. If you really want to be successful in this industry, you will have to learn to be friendly, communicate with people, smile and work hard. Business is about finding out, if you don’t know; ask the experts or someone else. Find mentors and learn from them.” Billy Gallagher
WILLEM JURIE VAN HEUSDEN
THE PRESIDENT HOTEL
My grandmothers were my inspiration. Very early on, Jamie Oliver was a role model. Now it’s the chefs around me I work with every day.
I would like to promote mental health and well-being in the hospitality industry. My long-term goal is to run my own kitchen and I’m taking business and management courses to further my skills.
I’m reading Rise: The Brand New Autobiography by Siya Kolisi
PHILANI MALUNGA
SOUTHERN SUN NEWLANDS
My mother cooked for my father every single day. With the warmth in the family, I started watching food channels, reading more, and asking my mother how and why she did it. It was pure consistency, and I took it from there.
My role model is Sihle Dlmini. My goal is to become the best I can be in building my career, getting my name recognised at a high standard, and inspiring and mentoring those who come after me. I take every opportunity that comes my way and use all available resources to elevate my skills to their fullest potential. I’m reading The Silver Spoon by The Silver Spoon Kitchen, a collective of culinary experts. I’m also reading Kitchen Confidential by Anthony Bourdain
AYANDA SOLANGE
CENTURY CITY CONFERENCE CENTRE & HOTELS
Gordon Ramsay and Golden Sumela inspired me. My long-term career goal is to become an Executive Chef at a 4-star or 5-star hotel. I am determined to work hard and continue learning to further my knowledge.
I’m reading Man’s Search for Meaning by Viktor E. Frankl
JASON DANIELS
CAPE GRACE, A FAIRMONT MANAGED HOTEL
The reason I entered the hospitality space and became a chef stems from spending time in the kitchen with my grandmother. Over time, my perception has evolved, and the constant learning, growing passion, and personal fulfilment I gain make it all worthwhile. My role models are my parents and grandparents. The values they instilled in me have brought me to where I am today and continue to guide me, allowing me to apply the same principles in my workspace. There is so much to learn in this industry, and I hope to progress in leadership and management skills, hone my craft, become more knowledgeable and versatile in dishes, and eventually, through this journey, climb the ranks.
“People who love to eat are always the best people.” Julia Child
THEMBA KHUMALO
54 ON BATH
Growing up, my mother owned a catering and events company, which drew me close to hospitality.
My long-term goal is to move into a leadership and management role, specialising in guest relations. I ask for feedback from other chefs and mentors to identify areas where I can improve myself and my skills.
NOMBULELO SIMELANE
SUN CITY CASCADES
My love for cooking and my desire to experience different cuisines and techniques for preparing food inspired me to pursue a career in hospitality. My role models are Chef Dave Williams and Chef Shanice Robson.
My long-term career goal is to become an executive chef and to open my own restaurant. I am developing my skills through on-the-job training, using the internet, watching food channels, and learning from a mentor.
I’m reading Managing Service in Food and Beverage Operations, 5th Edition by Ronald F. Cichy
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
Thomas Keller
MOKGETHOU LEONARD MPE
NH SANDTON
Because I love cooking and working with people, I pursued a career in hospitality. My role models are Garth Stroebel and James Khoza.
My long-term career goal is to open my own restaurant and give people opportunities to learn, giving back to the community by educating aspiring chefs. To further develop my skills, I research and follow famous chefs to gain new ideas.
I’m reading How to Talk to Anyone by Leil Lowndes
ITUMELENG JOHN MOGALE
SUN TIME SQUARE
I love putting a smile on people’s faces through food. My role model is Chef Adrian Vaughan, the Group Executive Chef of Sun International.
My long-term career goal is to own a restaurant that caters to everyone, especially vegetarians and vegans, as I believe this population is growing. I would also love to create menus for all new restaurants. I am learning about different cultures and cuisines.
I’m reading How to Cook Everything by Mark Bittman
“Cooking is an act of love, a gift, a way of sharing with others the little secrets of life.” Massimo Bottura
THATO PRUDENCE SEGOALE
INTERCONTINENTAL JHB O.R. TAMBO AIRPORT
I chose a career in hospitality because it offers a unique blend of personal connection, creative expression, and dynamic work environments.
My long-term goal is to become an expert in my field, mentor other professionals, travel globally, and build a strong professional network. To achieve this, I am seeking mentorship, taking online courses, and intentionally choosing new skills to master while learning from others.
I’m currently reading The Art of Simple Food by Alice Waters
“Eating is an environmental act.”
Alice Waters
KHENSANI CHAMO
SOUTHERN SUN KATHERINE STREET
The passion I have for food led me to pursue a career in hospitality and to learn more about different cuisines, especially since I’m from a small village in Mpumalanga.
My goal is to one day own my own restaurant back home, introducing new dishes and bringing joy to people through food. At my workplace, Southern Sun Katherine Street, we have a learning hub where I get to take part in many courses to develop my skills.
SIMPHIWE DANA
SOUTHERN SUN ROSEBANK
It was a desire to create memorable experiences and an appreciation for the hospitality industry’s impact on people’s lives that drew me to pursue a career in hospitality.
Cedrik Lorenzo is someone I have been looking up to the most.
My long-term career goal is to progress to senior culinary leadership roles, such as executive chef, while continually innovating and refining my culinary expertise, with the potential to open my own restaurant or culinary venture.
I learn from experienced chefs and industry leaders and also experiment with new ingredients, techniques, and recipes.
I’m currently reading Think and Grow Rich by Napoleon Hill
“Real food doesn’t have ingredients, real food is ingredients.” Jamie Oliver
KOKI RAPOO
SUN CITY CONVENTION CENTRE
I like to work in a fast-paced organisation that allows me to grow personally and professionally, and my role models are my Executive Chef Jaco Truter and Gordon Ramsay.
My long-term goal is to master new culinary techniques and improve plating and presentation, as these modern trends are shaping the hospitality industry and redefining how food is produced, prepared, and consumed. Guests now want more than just good taste. I’m staying open-minded and experimenting with new skills and ways of presenting my dishes.
“If you want to become a great chef, you have to work with great chefs. And that’s exactly what I did.”
Gordon Ramsay
S’PHESIHLE MBELE
SANDTON SUN & TOWERS
The inspiration for my career in hospitality came from the Food Network, which I watched a lot growing up. My role model is Geoffrey Zakarian.
My long-term goals are to become an executive chef and to own a restaurant or catering company, creating more opportunities for up-and-coming chefs. I have participated in Toque d’Or group competitions to develop my skills, and I will be visiting several fine dining kitchens.
I’m reading The Professional Chef, 9th Edition by The Culinary Institute of America
“Respect the ingredients, respect the process, and respect the people you are cooking for.” Geoffrey Zakarian
YULANDA MASEMOLA
FAIRLAWNS BOUTIQUE HOTEL & SPA
My role model chefs are Jan Hendrik van der Westhuizen and Peter Gordon. I want to create unforgettable experiences that connect people from around the world. In the next five to ten years, I see myself mastering cooking skills, running a kitchen, teaching young chefs, and owning a culinary school. This way, I can help young chefs believe in themselves and carry the country’s hospitality forward.
I continuously seek learning opportunities at work and remain open to feedback and suggestions.
I’m reading How Did We Get Here? by Mpumi Ledwaba
THEOGAN MOODLEY
SOUTHERN SUN THE EDWARD
I have enjoyed cooking from a young age. My role model in the culinary industry is Jamie Oliver. I would like to own my own restaurant one day to create jobs in hospitality and teach young chefs culinary skills. If possible, I would also like to own a boutique hotel. I enjoy researching, trying new techniques, and networking with other chefs.
I’m reading The Gold Cook Book by Louis P. De Gouy
KAYLYN COBB
SOUTHERN SUN ELANGENI & MAHARANI
Growing up, I was always with my mother and grandmother, mesmerized by their ability to turn a handful of ingredients into a spread large enough to feed our entire family. This inspired me to explore the hospitality industry.
My long-term goal is to start my own supply chain of gourmet cakes and confectioneries, which will also serve as a training program to empower single mothers. I am developing my skills by taking courses to improve both my management and culinary knowledge.
I’m reading The Book of Magic by Alice Hoffman
SANDILE MAKWAKWA
THE OYSTER BOX
At first, I never thought of becoming a chef. I studied logistics but later dropped out. While staying at home, I cooked daily for my grandmother, who helped me realise my passion for cooking and even paid for my culinary school education. She is my role model.
My long-term goal is to become an executive chef, own my own restaurant, and have a cooking show that teaches youth how to cook, grooming the next generation of chefs. I have applied for my STCW certification as I plan to work on yachts, travel the world, and continue developing my cooking skills.
I’m reading Kitchen Confidential by Anthony Bourdain
“Cooking is a craft, I like to think, and a good cook is a craftsman — not an artist. There’s nothing wrong with that: The great cathedrals of Europe were built by craftsmen — though not designed by them.” Anthony Bourdain
SHANAL RAMROOP
SALA BEACH HOUSE
My heritage and cultural influences, along with growing up watching my mum bring people together through food, inspired me and sparked a deep connection to the way food makes people feel. My long-term goal is to become a leading voice in holistic, conscious cooking bridging the gap between nourishment, sustainability, and creativity.
I’m reading Seeding Consciousness: Plant Medicine, Ancestral Wisdom, and Psychedelic Initiation byTricia Eastman and Quantum Healing: Exploring the Frontiers of Mind/Body Medicine by Deepak Chopra
MDUMISENI GUMEDE
BEVERLY HILLS
I was inspired by watching chef competitions on television. My role model is Chef Hagashen Moodley, for his style of cooking, flavours, leadership, and attention to detail.
My long-term career goal is to become a head chef. I like to learn as much as I can and focus on proper skills development, while also helping my co-workers grow and become well-equipped. I value growth and innovation.
I have started additional training within the company, engaging with my mentors and discussing new plans for our industry.
I’m reading How to Cook Curry
“A leader is one who knows the way, goes the way, and shows the way.”
John C. Maxwell
PRUDENCE NTOMBELA
SUN INTERNATIONAL SIBAYA CASINO & ENTERTAINMENT KINGDOM
I pursued a career in hospitality because I love cooking and learning about different cultures. My role model is Chef Zakhele Ndlozi.
My goal is to open my own restaurant or coffee shop, and I am practicing a lot to achieve this.
MLONDOLOZI HLOPE
DURBAN INTERNATIONAL CONVENTION CENTRE
I love cooking and want to continue learning so that I can become a better chef with confidence. My role model is Chef Bonginko Ngubani. My long-term goal is to have my own kitchen and Shisa Nyama.
I am learning from the best chefs, working hard, and doing my best to equip myself for the future.
SLINDILE SIBIYA
RADISSON BLU UMHLANGA
Passion, entrepreneurial spirit, and a love for service led me to pursue a career in hospitality.
My role model is Chef Jan Hendrik van der Westhuizen.
My long-term career goal is to own a restaurant and a culinary studio offering quality education and training at no cost. I love watching cooking channels and working in different sections of the kitchen to further develop my skills.
I’m reading Mind Power by John Kehoe
“Visualization is using your imagination to see yourself in a situation that hasn’t yet happened, picturing yourself having or doing the thing you want and successfully achieving the results you desire.”
John Kehoe
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