Our Wine Stewards represent the elegance, expertise, and passion that define the art of hospitality. More than servers, they are storytellers guiding us through vintages and varietals, pairing food with finesse, and ensuring that every glass poured enhances the dining experience. Their role is about knowledge, confidence, and creating a sense of occasion, bringing together the winemaker’s craft and the guest’s enjoyment.
These young professionals are not only ambassadors for the wines of South Africa but also future custodians of our hospitality industry, where service, skill, and heart come together.
“What is better than to sit at the end of the day with friends and a glass of wine? It is the epitome of joy.”
– James Beard
EDWARD NKOADI
54 ON BATH
OLD ROAD WINE COMPANY
I’ve always been fascinated by the hospitality industry’s ability to create unforgettable experiences and lasting memories. My role model is hotelier Ian Skarja, known for his emotive approach to hospitality. In the next 5–10 years, I aim to become a hotel manager, overseeing a luxury property and leading a team to deliver exceptional guest experiences. One project I would like to pursue is the development of a sustainable hospitality training program, focusing on eco-friendly practices, waste reduction, and energy conservation. To further develop my skills and expertise, I seek guidance from experienced winemakers who can offer valuable insights and advice.
I’m reading ‘The 7 Habits of Highly Effective People‘ by Stephen Covey
MICHAEL KUBHEKA
SUN CITY CASCADES
SIMONSIG FAMILY VINEYARDS
The fact that I work in hospitality makes me very happy, because I am gaining so much experience. Everything I do, I do with passion. My role model is my brother, because he is a hard-working person. My long-term goal is to open my own restaurant and help reduce unemployment in our society. By doing that, I believe I can make a positive impact in the hospitality industry. To develop my skills, I work extra days and practice different menus at different restaurants.
I enjoy reading newspapers and magazines, though I am not currently reading a book.
KHOTHALANG MOTUMI
NH JOHANNESBURG SANDTON
ANTHONIJ RUPERT WYNE
I pursued a career in the industry because of my high school background and because no two days are ever the same. In this space, it never gets boring. My goal is to grow from being a barman and wine steward into a head sommelier and to help train future wine stewards while promoting South African brands, as well as other beverages. I have recently aligned myself with a TikTok brand by the name of Jodie to better myself.
I’m reading ‘The Wives‘ by Valerie Keogh
ANELE NDABA
INTERCONTINENTAL JHB O.R. TAMBO AIRPORT
BACKSBERG
My love for learning about different types of dishes, pairing them with beverages, and meeting people from diverse cultures inspired me to pursue a career in hospitality. My role model is Chef Jan Hendrik van der Westhuizen. I aspire to travel the world to deepen my culinary knowledge and, one day, to own my own restaurant specialising in set and pairing menus. In the meantime, I am mastering my craft and learning as much as I can from those around me. I also hope to attend sommelier school to broaden my expertise.
ISIPHILE MPIYAKHE
SOUTHERN SUN ROSEBANK
DE WETSHOF
The love of cooking and food—the process that goes into preparation and the knowledge required—drew me to pursue a career in hospitality. I am motivated by the challenge of continuously expanding my knowledge, particularly in beverages and wine, and the effort it takes to master this field. My role models are Jamie Oliver and our Southern Sun Group Sommelier, Miguel Chan.
My long-term career goal is to run a family boutique hotel. I would love to have a small business where I properly train all new employees, especially hospitality management or culinary graduates, to reduce the need for companies to outsource them. This way, at least fewer graduates struggle to find a job.
To further develop my skills, I always try to learn more about wine expertise and food pairings, especially breaking boundaries, like a Pinot Noir with steak. I attend wine shows.
I’m reading ‘The Great Gatsby‘ by F. Scott Fitzgerald
CHRISTO KHUNOU
SUN CITY CONVENTION CENTRE
KLEINE ZALZE
My passion for food and beverage lies in the business aspect and the opportunity to explore the world while delivering great service. My operations manager, Patrick; head chef, Yakuf; and former general manager, Miss Ayanda, are my role models. For the past five years, I have been producing purified water and operating a car wash for nine years. I aspire to become a leading producer of high-quality water and establish the top business in Africa as a young entrepreneur. Recently, after achieving Level 4 in food and beverage, I have been focusing on practical setups to further develop my skills.
I’m reading ‘The Power of Your Subconscious Mind‘ by Dr. Joseph Murphy and ‘My Story‘ by Sheikh Mohammed bin Rashid Al Maktoum
MDUDUZI ZWANE
SANDTON SUN & TOWERS
AVONTUUR
A desire to create magical, unforgettable experiences led me to pursue a career in hospitality. I enjoy working with people and aspire to become the World’s Best Wine Steward or a Service Champion. To achieve this, I conduct research, attend wine tastings, and watch hospitality and food-and-beverage shows.
I’m reading ‘The Power of Your Subconscious Mind‘ by Dr Joseph Murphy
“Quality is remembered long after the price is forgotten.”
– Aldo Gucci
BRENDON MEINTJES
FAIRLAWNS BOUTIQUE HOTEL & SPA
ERNIE ELS WINES
I have always had a deep passion for people. During high school, I had the privilege of working at Tangala Lodge in Thornybush during school holidays, which ignited my passion for the hospitality industry. My role models are Floris and Herman, both of whom worked in the Kruger National Park. My long-term career goal is to become a lodge manager, combining my love for the bush with my passion for people. Conservation is important to me, and I aim to run both a lodge and conservation initiatives. I am committed to continuous learning to create more opportunities in this field.
I’m currently reading ‘The Winning Attitude: Your Key to Personal Success‘ by Dr. John C. Maxwell
“Your attitude, more than your aptitude, will determine your altitude.”
– Dr. John C. Maxwell
LUNGILE SIBIYA
SOUTHERN SUN THE EDWARD
DE WETSHOF
I am passionate about meeting new people and experiencing different cultures. I enjoy creating memorable experiences for our guests, sharing information and skills with local and international visitors, and being part of major events like the Comrades Marathon and other sports events. My role model is Andile Mkhwanazi, my F&B Manager at Southern Sun The Edward. I aspire to become a food and beverage manager, bringing more clients to our establishments by providing exceptional service with my team. I also support a recycling project that donates money to informal settlement shelters to help reduce air pollution. Currently, I am a food and beverage supervisor and actively participate in all food and beverage activities.
SIBUSISO BERRY ZULU
SOUTHERN SUN ELANGENI & MAHARANI
FRYER’S COVE
What inspired me to pursue a career in hospitality is the desire to connect with people on a professional level, to offer a warm and welcoming gesture to every guest, and to create a true “home-away-from-home” experience for everyone I meet.
My aim is to grow within the industry internationally, bringing a dignified style of hospitality and delivering excellent guest experiences in diverse settings, including cruise ships.
To expand my knowledge I’m reading more books about the industry and practicing daily to achieve excellence.
JOHNSON MNGOMEZULU
THE OYSTER BOX
BOSCHENDAL
I have always been interested in serving guests and aspire to become a sommelier. I recently completed my WSET Level 3 qualification and am currently undergoing in-house training while continuing personal reading to improve my knowledge.
ZWANGA THABO NDOU
SALA BEACH HOUSE
JORDAN WINES
What really inspired me was the ability to interact with different people from different cultures and countries. My role model is Mr. Tawanda Marumi, an international wine sommelier from Zimbabwe. My long-term career goal is to become a fully qualified wine sommelier. A project I would like to pursue is to not only be a passionate and dedicated wine expert, but also become the most valuable and knowledgeable wine sommelier with unique wine skills, both locally and abroad. I am saving finances to further my studies with the help of my superiors as a senior waitron. I believe there is always more to learn and overcome.
I’m reading ‘The 48 Laws of Power‘ by Robert Greene
“In hospitality, the little things are the big things.”
– Sir Rocco Forte
LUNGA MBATHA
BEVERLY HILLS
FRYER’S COVE
I came from an unfortunate background, which is not a sad story but rather a motivational one. Regardless of the circumstances, my grandmother always displayed hospitality. She treated every visitor like a special family member, giving them the best seat in the house and offering coffee, tea, and something to eat, using the best crockery we had, specially reserved for guests. This background inspired my understanding of hospitality, where I developed the values of being selfless, caring, compassionate, positive, and persevering against all odds.
My grandmother is my role model.
My ultimate goal is to teach the next generation the true essence of hospitality and its depth, and to continually seek knowledge, as it is closely linked to being an exceptional human being. To succeed in the hospitality industry, one must develop the skill of continuous learning, pursue it selflessly, remain positive despite challenges, and be genuinely caring. This leads to growth, wisdom, and evolution as a person.
I’m reading ‘Think and Grow Rich‘ by Napoleon Hill and ‘Rich Dad Poor Dad‘ by Robert Kiyosaki
WONDER BANELE LUSHOZI
DURBAN INTERNATIONAL CONVENTION CENTRE
VAN LOVEREN FAMILY VINEYARDS
It’s the love of meeting new people and learning something new that inspired me. There are many opportunities in this career, and you can never be too old to learn.
My goal is to leave a footprint in the hospitality industry and own a few mobile coffee shops. I truly believe that with my level of experience, I can achieve a lot. I have been doing online lessons, participating in a learnership, and connecting with others on the same hospitality path.
I’m reading The Silent Patient by Alex Michaelides
NKULELEKO PHAKATHI
RADISSON BLU UMHLANGA
I am a firm believer in faith. Coming from the disadvantaged township of KwaMashu and now living in Newlands West, I initially entered this industry looking for extra income. However, I fell in love with meeting new people and the satisfaction of fulfilling guests’ needs. I found joy in creating memorable moments for guests—that’s how I knew I had found my calling. With the experience I am gaining, I am focused on using it to better myself and my service. I am also pursuing growth in management and am currently participating in a learning program within my company to further develop my skills.
SIYANDA TSHEMESE
TAJ CAPE TOWN
BACKSBERG
Meeting people from all over the world is what first inspired me to pursue a career in hospitality. One of my goals is to deepen my knowledge of wines so that I can confidently engage with guests and, in turn, increase wine sales. To achieve this, I am visiting wine farms, participating in tastings, and continually developing my skills.
I’m reading ‘How to talk to Anyone‘ by Leil Lowndes
SIFISO SOLDAAT
THE TWELVE APOSTLES HOTEL & SPA
SIMONSIG FAMILY VINEYARDS
My goals are to become a hotel head sommelier, to be a head and mentor, and to complete Level 2 WSET.
I’m reading ‘I Write What I Like’ by Steve Biko
SAMUEL AUGUST
SOUTHERN SUN CAPE SUN
ANTHONIJ RUPERT WYNE
I wouldn’t really say I was inspired to be in hospitality. It was more due to circumstance that I ended up here, but I enjoy it, which is why I’m still in it. My role model is my mum. Despite everything that was thrown at her, she still pushed on and gave her best. My long-term goals are to work on cruise ships, travel the world, and retire early. The biggest thing I want to pursue is a salary increase for hospitality workers. I feel that so many qualified, skilled workers don’t earn what they are worth. I would like to continue studying in this career, hoping to end up on the ships.
I’m reading.’Kafka on the Shore’ by Haruki Murakami
YANGA NDAYI
SOUTHERN SUN THE CULLINAN
ERNIE ELS WINES
Many people in the industry get to engage with people from all over the world. I honestly believe that once you serve people, the universe serves you back. My role model is my general manager, Mr Jacques Moolman, because he is a leader, and I admire his humility, integrity, and work ethic. My long-term career goal is to be an owner or majority shareholder of my own hotel chain group. I would like to integrate AI technology into the management aspects of the business to improve efficiency and reduce labor costs by removing some elements of human error. I believe this could also attract more customers online. I would pursue sustainability and wellness, as people want to be healthy, which would benefit their longevity. By doing skill development courses on our e-learning platform called Go1, I have also applied for an Inspiring Supervisor course through my current employment to further develop my skills.
I’m reading ‘Zero to One‘ by Peter Thiel
“Great hospitality is not about making guests feel comfortable; it’s about making them feel valued.“
GABRIELE DI GIORGIO
THE VINEYARD HOTEL
OLD ROAD WINE COMPANY
I enjoy creating positive experiences and working in social environments that allow me to make people feel welcome and valued. I like to activate all five senses through my drink creations and customer service. My goal is to grow into a leadership role where I can exceed guest expectations and provide an experience like no other. I would like to lead a sustainability initiative that focuses on local products crafted by local people instead of supporting large international corporations. I actively seek further training in all aspects of food and beverage, and I am always willing to take on new opportunities.
I’m reading ‘Sapiens: A Brief History of Humankind’ by Yuval Noah Harari
ERICH NILSEN
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
BOSCHENDAL
I have always loved hosting people, creating moments that last, and ensuring that those who need to be taken care of are okay. My role model is definitely my first boss in hospitality, Maria de Flores. It has always been my vision to have my own restaurant, a place where I can be creative and turn talent into perfection. I want to help those who need guidance, ensuring luxury and excellence for people who want a better tomorrow, and creating tomorrow’s leaders. In my professional career, I look up to those who lead me, helping me learn valuable skills and grow professionally.
FORTUNE HLOPE
THE SILO HOTEL
AVONTUUR
It was first the love of cocktails and working with people that inspired me. My long-term goal is to open my own hotel. My short-term goal is to become a manager at my current workplace. I always learn from those who are already at the level I aspire to reach.
I’m reading ‘Who Moved My Cheese?‘ by Spencer Johnson
“Excellence is not an act but a habit.”
– Aristotle
ALEX KRUGER
THE PRESIDENT HOTEL
BRAMPTON
Stellenbosch inspired me to pursue a career in hospitality. My role model is Reino Kruger. My goal is to open a café next to the beach, which will also function as a wine bar. I aim to travel, experience new things, and gain new perspectives.
I’m currently listening to podcasts rather than reading.
PHELELANI SHANGE
SOUTHERN SUN NEWLANDS
VAN LOVEREN FAMILY VINEYARDS
Passion for delivering exceptional service and creating memorable experiences inspired me to pursue a career in hospitality. My long-term goal is to become a Director of Operations in hospitality. A project I would like to pursue is developing a sustainable hospitality program that reduces waste, conserves energy, and promotes local sourcing, benefiting both the environment and guest experience. I will enrol in hospitality courses, cross-train, and watch movies relating to hospitality.
I’m reading ‘There There‘ by Tommy Orange
AVIWE SIBIYA
THE OYSTER COLLECTION
FRYER’S COVE
I wanted to be involved in one of South Africa’s major industries, and hospitality was a good fit because it allowed me to combine work with my passion for connecting with people. One of my role models is Chef Reuben Riffel. He is a well-known restaurant owner in Franschhoek. We both grew up in Kronendal Township, and seeing how successful he has become inspires me to do the same.
I would like to own my own café in Franschhoek, serving excellent food and drinks. I hope that through competitions such as this one, I can get my name out there, build a larger network, and make it happen. I have just completed my sommelier course. I am very proud that last year I competed in the barista division. Since then, I have improved my skills and have had the opportunity to focus on wines, one of the big attractions for guests in Franschhoek.
Work keeps me very busy, but I enjoy reading biographies and stories of people, such as ‘Long Walk to Freedom‘ by Nelson Mandela.
SIPHELELE TOKO
CENTURY CITY CONFERENCE CENTRE & HOTELS
CEDERBERG WINES & GHOST CORNER
Serving others inspired me to join the hospitality industry and create memorable moments for guests. My role model is Marlvin Gwese, a wine sommelier.
My long-term goal is to train myself in the winemaking process and teach my team members. I aim to network with industry leaders to improve the overall guest experience. I believe learning is a lifelong journey, and I am always looking for ways to enhance my skills and knowledge in the ever-evolving world of wines while seeking guidance from industry professionals.
I’m reading ‘The Heart of Hospitality’ by Micah Solomon
NICHOLETTE BOTES
CAPE GRACE, A FAIRMONT MANAGED HOTEL, PART OF ACCOR
BELLINGHAM WINES
My inspiration to pursue the hospitality industry comes from my love of people and my passion for making them happy. My role models are the many people I encounter from whom I can learn. My long-term goal is to one day own my own hotel, restaurant, and bar, while also expanding my knowledge of wine, spirits, and all aspects of hospitality. I have completed a WSET Level 1 wine course and do extensive reading on wines and spirits.
“The real voyage of discovery consists not in seeking new landscapes but in having new eyes.”
– Marcel Proust
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