Get ready to meet the creators behind every delicate tart and beautifully prepared dessert. With a perfect blend of creativity and precision, they transform the finest ingredients into works of art. Discover the stories and inspirations of our Inter-Hotel Challenge Pastry Chefs, who seamlessly combine skill and imagination.
RICARDO NAIDOO
SOUTHERN SUN ELANGENI & MAHARANI
I have always been inspired by how food can bring people together and create lasting memories. Cooking allows me to express creativity while providing comfort and joy to others.
My role models are chefs who have turned their kitchens into places of innovation and mentorship, such as Chef Vasan Naicker and Kaylyn Cobb. Their dedication to excellence, discipline, and sharing knowledge motivates me.
My long-term goal is to become an executive chef and eventually open my own restaurant that showcases sustainable, locally sourced ingredients while celebrating South African flavours with a modern twist. I also want to mentor young chefs and create training programs for underprivileged communities to help build a more inclusive and sustainable hospitality industry.
I continuously refine my technical skills by experimenting with new recipes, practicing advanced techniques, and seeking feedback from peers.
I’m reading Kitchen Confidential by Anthony Bourdain
MPILWENHLE HADEBE
RADISSON BLU UMHLANGA
Hospitality allows me to express myself through food. I love creating things from scratch, particularly meals. I would like to have my own cookbook and develop balanced diet meals for people, as the saying goes, “you are what you eat.” I have already started writing diet plans and recipes for various dietary requirements.
I’m reading The Food Lab by J. Kenji López-Alt
“Once you start opening your mind to the wonders of the kitchen, once you start asking what’s really going on inside your food while you cook it, you’ll find that the questions keep coming and coming, and that the answers will become more and more fascinating.”
– The Food Lab
BONGAMUSA ZONDI
DURBAN INTERNATIONAL CONVENTION CENTRE
The passion for creating positive experiences for others, the diverse and dynamic nature of the industry, the potential for growth, and the ability to cater to guests’ needs and ensure their comfort and satisfaction strongly motivate me to pursue a career in hospitality.
My long-term goal is to become an executive chef and eventually own my own restaurant or culinary business, creating a space where food is not only delicious but also tells a story celebrating culture. I am learning from my colleagues and supervisors to improve my skills in the kitchen.
I’m reading The Greatest Possible Good by Ben Brooks
SKHUMBUZO NXUMALO
SUN INTERNATIONAL SIBAYA CASINO & ENTERTAINMENT KINGDOM
I enjoy working with my hands and being creative, which is why I’m inspired by the creativity and techniques the hospitality industry offers.
My goal is to have my own business, starting a shop that specialises in pastries and cakes. At the moment, I’m doing a short business course to upskill myself.
I’m reading Rich Dad Poor Dad by Robert T. Kiyosaki
KARESSA DORASAMY
THE OYSTER BOX
I have always been drawn to the hospitality industry because of its creativity and the opportunity to make a difference in people’s lives. It excites me, and I strive to exceed expectations.
My role models are my mother, who baked every morning and inspired me, and Aimery Gouchon, the chocolatier. My long-term goal is to inspire other female chefs to pursue pastry, and to one day open my own business as a leader and chef. I enjoy challenging myself and stepping out of my comfort zone.
I’m reading The Pastry Chef’s Companion by Glenn Rinsky and Laura Halpin Rinsky
“The kitchen is a school for life, teaching patience, perseverance, and pride in your work.
AMBER NAUDÉ-MBENGO
SALA BEACH HOUSE
In Grade 12, I had a minor stroke, which complicated my life a bit. A positive moment at the time was my dad cooking and making me happy through this challenge. My role model is my mother.
My long-term career goal is to own my own farm culinary school and teach individuals especially orphans how to navigate the chef’s world. I further develop my skills by creating dishes in the kitchen, doing research with my head chef, and helping develop new menus.
I’m reading The Fault in Our Stars by John Green
SLINDILE GAMBUSHE
SOUTHERN SUN THE EDWARD
My love of food, people, and different cultures drew me to pursue a career in hospitality. My role model is my mother, who raised me on her own. My long-term goal is to open my own bakery, and I have registered my company name, Eyami’s Sweet Treats. I also follow trends on social media to stay inspired.
MARY DIFEDILE MPHAGO
FAIRLAWNS BOUTIQUE HOTEL & SPA
I have a big family, so growing up, we would cook a lot and in large quantities. My grandmother taught me cooking and baking, and I’ve loved it ever since. Besides my grandmother, I look up to Zola Nene, Chef Sifiso, Jamie Oliver, and Buddy Valastro.
I would love to have multiple stores around South Africa, focusing on mass catering, bakeries, and coffee shops, as well as a learning institute to give upcoming chefs a foundation to learn the skills needed to succeed in this industry. I am learning more skills from my senior chefs and taking short courses to develop a better leadership mentality.
I am reading The Soul of a Chef by Michael Ruhlman and Letters to a Young Chef by Daniel Boulud
“Discipline is the foundation upon which creativity is built.”
– Daniel Boulud
CONFIDENCE RENS
SANDTON SUN & TOWERS
A career in hospitality offers abundant opportunities for creativity, enabling individuals to express their artistic flair and develop innovative ideas. My role model is Chef Reynold Poernomo.
My long-term goal is to gain a comprehensive understanding of hotel operations, guest services, and hospitality culture. I aspire to own my own hotel, where I can teach future young chefs how to work with people and foster creativity in their careers. I am currently studying food hygiene, presentation, and refining my skills, while gaining experience in demanding environments to prepare myself for the challenges ahead.
I am reading The Complete South African Cookbook by Magdaleen van Wyk
LESEGO LEKOME
SUN CITY CONVENTION CENTRE HOTEL
I was inspired by my mum. She worked in an Italian restaurant where they cooked food with unforgettable flavors, and I always wanted to do amazing things like her. My role models are my phenomenal mother, Chef Sean Maan, and Olivier Bajard.
I would love to travel more in the future, but most importantly, I want to open my own pastry and bakery store in my hometown to share my travel experiences with the community I grew up in and empower young chefs with the knowledge and skills I’m building every day. I keep learning whenever I get a chance, and I love developing new recipes.
Permission Mavasa (Baker), James Khoza (Executive Chef Sandton Sun & Towers) Noxolo Mfuza (Pastry Chef) and Yolanda Masomela (Fairlawns Boutique Hotel & Spa)
NOXOLO MFUZA
SOUTHERN SUN ROSEBANK
Being a teenager who wasn’t allowed to watch any soapies or anything beyond PG-13 didn’t give me many options for television programs. The Home Channel and Food Channel became a norm, and we were encouraged to make dishes that inspired us. My role models are Heston Blumenthal and Anthony Bourdain. My long-term goal is to be the go-to person for private functions and big events. A project I would like to start in the future is a local bakery in my hometown that sells very affordable bread to low-income households. I’m learning from YouTube, watching high-pressure cooking shows, and embracing every critique at work.
I’m currently reading Atomic Habits by James Clear
NOLUTHANDO RADEBE
SOUTHERN SUN KATHERINE STREET
I was inspired by my grandmother, who had a catering company, and I have been driven ever since. My role models are the chefs I have previously worked with, and seeing them grow within the industry has motivated me. My long-term goal is to one day open my own African cuisine restaurant. I’d like to make a significant impact on the hospitality industry by creating jobs. To further develop my skills, I am learning from my seniors, and cooking shows have also helped me a lot.
I’m reading 12 Rules for Life: An Antidote to Chaos by Jordan B. Peterson.
CYNTHIA BOMBE
SUN TIME SQUARE
My mother inspired me to pursue a career as a chef. She used to bake and sell scones and jam tarts for a living, so we would bake and sell together. My role models are Amaury Guichon, Karim Bourgi and Bertus Basson.
My long-term goal is to have my own culinary school. In the future, I will start an initiative to invite high school learners to my culinary school to learn more about the hospitality industry and make informed career choices. I am currently completing assessor and moderator courses.
I’m reading ‘Kiss, Bow, or Shake Hands: The Bestselling Guide to Doing Business in More Than 60 Countries’ by Terri Morrison and Wayne A. Conaway
MAHLOGONOLO FORTUNATE MAKHAFOLA
NH SANDTON
I have always loved being around people, exploring new things, and connecting with others through food. My mother is my role model, as she introduced me to the hospitality field with her love and passion for food. I would love to open my own establishment where people can enjoy creatively prepared meals made with love and joy. I learn every day at work and stay updated with new techniques and trends through social media.
“The best desserts are those that bring people together and make them smile.”
OMPHEMETSE MONYEPAU
SUN CITY CASCADES
My name is Omphemetse Monyepau. I am 21 years old and matriculated in 2021 at Kitsong High School in Phokeng, Rustenburg. In 2024, I attended the International Hotel School to complete my Professional Cookery Programme and completed my practical training at Royal Marang. I am currently working at the Cascades Hotel in the pastry section and loving every moment of it.
I’ve always loved cooking. From a young age, I would watch cooking competitions like Chopped and MasterChef, completely fascinated by the creativity and skill of the chefs. My passion also comes from my grandad, who was a chef himself and a big inspiration to me. One of my role models is Alexandra Maria Guarnaschelli whose style and confidence I really admire.
I’ve realized that while I enjoy being part of a team, I also value independence and the chance to express myself through food. My dream is to become a private chef and build a strong business profile. I’m especially drawn to French cuisine and hope to travel to France one day to explore it more deeply.
I love researching both classic and contemporary cooking styles, and right now, I’m reading Love, David by Dianne Case
LEVY MOGALE
54 ON BATH
I have a passion for baking sweet treats and experimenting with classical dishes, turning them into modern creations. My role model is François Payard from France. My long-term goal is to grow higher in this industry by occupying more senior positions and mentoring young, up-and-coming culinary students. Currently, I am dedicating one month to my previous high school.
I am working on studying cooking, as well as upskilling and refining my skills.
I’ve read books such as Pastry School by Le Cordon Bleu and Works by Chef François Payard
“Quality ingredients are the foundation of great desserts; they should shine through in every bite.”
LUCILLE JACOBS
CENTURY CITY CONFERENCE CENTRE & HOTELS
I have a passion for delivering exceptional customer service and enjoy creating memorable experiences for others. Amaury Guichon is my celebrity role model; I truly admire the way he works with chocolate. I started in the industry at 20 years old, and that’s when I met Mandy Pedro, my everyday role model, who has supported me ever since. She always gave me the most challenging tasks, making me stronger and pushing me further because she knew what I was capable of. Being under her guidance was, and still is, the best thing that could have happened in my career path.
My career goal is to own my own business, specialize in cakes, and provide highly creative, personalized experiences that enhance guest satisfaction.
I am currently studying professional cookery and hope to pursue further studies in the future.
I’m reading Modern Patisserie by William Baker
Southern Sun Newlands Team; Phelelani Shange (Wine Steward), Elzeri Burger (Van Loveren Family Vineyards), Rebecca McGowan (F&B Manager), Sihle Dlamini (Executive Chef), George Nkolonzi (Pastry Chef & Baker), Pearl Mashigo (Concierge) and Carla Schneider (Van Loveren Family Vineyards)
GEORGE NKOLONZI
SOUTHERN SUN NEWLANDS
My passion for working with people and preparing food for them, and seeing the expressions on their faces while eating what my team and I have prepared, inspires me. Being able to make people happy with food brings me joy. Nowadays, people aren’t as happy as they were 10 years ago, so I am happy to say that I love making people happy with food. My role model is Marco Pierre White.
I would like to focus more on fine dining, eventually work at a Michelin-star restaurant, and one day own my own pastry and café shops. I aim to make sit-and-eat cafés and pastry shops the norm, creating vibrant spaces for people to enjoy dining experiences rather than always taking food to go. I also want to have an apprenticeship opportunity at a five-star hotel and fine dining restaurant for free so that I can learn new techniques and improve my cooking and plating skills.
AMBER-LEIGH JANSE VAN RENSBURG
THE PRESIDENT HOTEL
My gran inspired me from a young age, and I spent a lot of time in the kitchen cooking with her. My goal is to open a small bakery in a small town. I watch a lot of Instagram videos and have also subscribed to a few channels, for example, Kirstin Tibberts and Savour & Tipsy.
BIANCA SCHREUDER
THE SILO
At first, it was just a family thing. Everyone always gathered in the kitchen while my mum was cooking and baking, and around the fire on the beach while my dad was braaing. Next thing you know, you’re a pastry chef in an industrial kitchen at 17. It took me a long time to understand and find my place in this industry and in the kitchen. One thing that truly sets it apart is the meaningful relationships formed with complete strangers who share a passion for the kitchen. Through our craft, we create memorable experiences.
My role models, just a few to mention, are Dominic Ansell, Antonio Bachour, Thomas Keller, Gordon Ramsay, and Jamie Oliver. All of them have different styles but share one goal: to make people smile through food. My long-term goal is to pursue a career in teaching or collaborating with future pastry chefs. As pastry chefs are slowly becoming few and far between, I would ideally love to be an executive pastry chef in one of the leading hotels in Cape Town or internationally. I’m currently taking leadership and management courses as well as online culinary classes.
I’m reading On Fire by Francis Mallman and Sweet by Yotam Ottolenghi. I also enjoy any cookbook that features desserts or flambé techniques that catch my attention.
“Desserts are the last course, the final impression, and they should be as memorable as the first.”
MATTHEW PAULSEN
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I love how food brings people together. Pastry allows us to express creativity and emotions. My role model is Chef Rudi Liebenberg. My goal is to open my own pastry shop where I can showcase creative desserts and inspire up-and-coming pastry chefs. I am constantly testing new ideas, mentoring juniors, and building a unique recipe collection.
The Vineyard Hotel Team; Nomfundo Mbuyisile (Barista), Lizelle Fourie (Conferencing & Events Manager), Jaden-Lee Jane (Concierge), Siseko Gubangxa (Asst F&B Manager), Ziyanda Ngubo (Pastry Chef), Chad Blows (Head Chef), Brandon Erasmus (Chef), David Hendricks (F&B Manager), Gabriele Di Giorgio (Wine Steward), Princess Lesia (Baker) and Tiffany Hurst (Premium Wine Executive) DGB
ZIYANDA NGUBO
THE VINEYARD HOTEL
I was captivated by cooking shows like MasterChef, Cake Boss, and Nigella, often experimenting in the kitchen and utilising my family as taste testers. Seeing the smiles on their faces after a meal I prepared made me fall in love with food and the joy it brings to others. If I were to choose a role model, it would undoubtedly be my mother. As a hardworking single mom raising three children, she managed to put love and care into every meal she made. Watching her juggle so much with such strength and grace taught me to value work and presence. My career goal is to create a welcoming space where culinary passion meets community empowerment, offering food, pairings, and opportunities to those who need it. I aim to employ the less privileged, celebrate culinary arts, and foster community—my community is a small village in Bizana, on the outskirts of the Eastern Cape. I would also like to participate in cross-training with some of the finest dining restaurants in the Western Cape.
I’m reading Molecular Gastronomy by Hervé This and Kitchen Confidential by Anthony Bourdain
“Molecular gastronomy is not a cuisine; it is science.”
– Hervé This
TINA MPHOKELA
SOUTHERN SUN THE CULLINAN
I am passionate about the art of pastry, and I also want to learn how to bake different cakes from scratch. My long-term goal is to become a sous-chef. This will have a positive impact on the industry because I will be able to teach culinary arts to other chefs. I will be working with my mentors, Chef Moxie Lee and Chef Tandi, who will guide me during the competition period.
SIYANDA BENTE
SOUTHERN SUN CAPE SUN
Passion for service and the love of creating and baking goods inspire me. Amaury Guichon is my role model. My long-term career goal is to own my own bakery and employ more people. I am learning from others and accessing online resources.
I’m reading Kitchen Cowboys by Pete Goffe-Wood
CHANDRÉ SUMMER ALBERTUS
THE TWELVE APOSTLES HOTEL & SPA
My mother inspired me to pursue a career in hospitality. Her style and way of cooking gave me a love for the kitchen. My role models are my mom and my eldest brother.
My long-term goal is to have my own bakery as part of our hotel group. The significant impact I want to make is to create my own South African methods and style of doing pastry. I want to learn how to sculpt with chocolate and sugar, creating South African art pieces in the culinary field.
I’m reading Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America
“Pastry is the greatest artistic medium in the culinary world.“
– Dominique Ansel
DONDRÉ STRYDOM
TAJ CAPE TOWN
The love for food and seeing the smiles it brings is the focus when you are cooking good food with good people. My mother is my role model.
My long-term career goal is to be a head pastry chef and to help those who are less privileged to get the same industry exposure as private institutions. I do research and experiment with new trends and ways to bring new life to old classics.
I’m reading Tarts by Gareth Whitton
“A tart is simplicity wrapped in precision where crisp pastry meets imagination, and every slice is a small act of joy.”
Follow on… #InterHotelChallenge2025 #Showcook
Facebook @SHOWCOOKcom
Instagram showcookcom
