Step into the fragrant world of our bakers, where patience, precision, and passion come together in every loaf and pastry. From the buttery layers of a perfect croissant to the rustic charm of a traditional pain de campagne, and beyond to their own inspired creation, these artisans showcase the timeless craft of breadmaking. Each bake tells a story of tradition, skill, and creativity—bringing comfort, joy, and a touch of magic from oven to table.
MPUMELELO MADLALA
NH JOHANNESBURG SANDTON
I grew up enjoying cooking. Seeing the end result of food, especially baking, gives me great satisfaction. My role model is Marco Pierre White, an oldie but a goldie. One day, I would like to own a bakery that produces freshly baked goods, known for using quality ingredients and delivering excellence. I stay updated on trends through social media.
I’m reading The Pie and Pastry Bible by Rose Levy Beranbaum
“Comfort food is not just about what fills your stomach; it’s about what fills your heart.”
– Yotam Ottolenghi
SARAH SIBEKO
SUN TIME SQUARE
I was inspired by my aunt, who owns a catering business. She told me that if I really wanted to work with her, I would need to go to school and get a qualification in the hospitality industry and I did. My role models are Siba Mtongana and Reuben Riffel.
I want to see myself owning my own bakery shop. I would like to start a baking program for young people who love baking but don’t have access to training. I want to teach them baking skills and help them grow their confidence so they can also have a chance to work in the hospitality industry. I plan to keep learning and improving by taking online courses, staying updated with new ideas in my field, and learning from others through teamwork and mentorship.
I’m reading When Tables Turn by Ivana Vanessa Jameson
PERMISSION MAVASA
SOUTHERN SUN ROSEBANK
I fell in love with baking through watching TV shows like Cake Boss. My role model is Chef Karin, my former lecturer. My long-term career goal is to gain international experience, take on leadership roles, and pursue advanced education. The steps I’m taking are to identify my strengths and weaknesses, practice my skills, and seek feedback from my seniors.
I’m reading The 5 AM Club by Robin Sharma
“Small daily improvements over time lead to stunning results.”
The 5 AM Club Robin Sharma
MKHULULI NDLOVU
SUN CITY CASCADES
Watching online competitions and fueled by my love for cooking, I was inspired to pursue a career in hospitality. My long-term career goal is to open my own bakery. To further develop my skills, I continuously practice new recipes.
KAMOGELO MOLAUDZI
SUN CITY CONVENTION CENTRE HOTEL
I enjoy interacting with people who work in the industry. I loved cooking as I was growing up, and I would like to open my own restaurant in the future. My role models are my senior chefs, who inspire me to reach new levels. I keep experimenting with new recipes in the kitchen.
DIMPHO MAKGOLENG
54 ON BATH
Hospitality is a space where I can express creativity, pay attention to detail, and make others feel valued through service and memorable experiences. My role models are Reynold Poernomo owner of KOI Dessert Bar, and Sébastien Boudet. My long-term goal is to create a dessert brand that tells stories through flavor and texture. I would like to open a space that inspires creativity and gives young chefs a platform to grow. I keep learning from feedback, trying new techniques, and pushing myself at work.
I’m reading Atomic Habits by James Clear
“Make good habits easy and bad habits difficult.”
Atomic Habits by James Clear
ARNOLD LEKALA
SANDTON SUN & TOWERS
The passion I have for food drew me to a career in hospitality. My long-term goal is to become a pastry chef and share my skills with future chefs entering the industry. I am learning as much as possible to improve my skills.
I’m currently reading The Amateur Pastry Chef’s Cookbook: Delicious Homemade Pastries for Amateur Bakers by Layla Tacy
PRIYEN PILLAY
SOUTHERN SUN THE EDWARD
Working in hospitality has taught me discipline and teamwork, but what drew me to this career is the science of cooking and the creativity it allows. My long-term goal is to become a sous-chef and work on projects with my F&B department to create new and exciting cocktails. I also want to enter more competitions to learn from other chefs.
I’m reading Larousse Gastronomique
THANDO MAHLEKELE
SOUTHERN SUN ELANGENI & MAHARANI
I have always been passionate about food and creating memorable experiences for others. I find joy when people enjoy the food I prepare. My role models are Chef Shaun Munro and my father, Loyiso Jiba. My long-term goal is to become a sous-chef and eventually an executive pastry chef. I would also like to lecture as a pastry chef to inspire and mentor the next generation. I work hard to earn the recognition of my superiors and keep up with current trends to improve our buffet offerings every day. I am constantly learning new techniques.
I’m reading The Subtle Art of Not Giving a F*ck by Mark Manson
“Happiness comes from solving problems. The key to being happy is to choose the problems you enjoy having.”
The Subtle Art of Not Giving a F*ck by Mark Manson
KHWEZI MATHONSI
THE OYSTER BOX
I started baking for a small spaza shop in Durban, and my passion for baking grew from there. I would like to become the head baker at the Oyster Box Hotel and eventually work overseas, sharing a kitchen with renowned chefs. I aim to establish a reputation for excellence, consistency, and innovation. I believe that practice makes perfect, and I try to learn as much as I can from as many people as possible.
I’m reading Bread by Richard Holt and following him on Instagram
Amber Naude-Mbengo (Pastry Chef), Shanal Ramroop (Hot Chef), Skye-Leigh Hennings (Baker)
SKYE-LEIGH HENNINGS
SALA BEACH HOUSE
I was inspired to lean into my creative abilities, leaving my job and moving cross-country to pursue a career in food. Today, I am happier than ever in my chosen path. My role models include Yotam Ottolenghi, Heston Blumenthal, and Michelle Obama, whose innovation and vision continue to inspire me. My dream is to one day own and operate an eco-farm, where all produce is grown on-site, with a focus on local ingredients and community upliftment. I am also passionate about menu planning and design, and through developing menus for small events at work, I continue to refine my skills.
I’m reading Guns, Germs, and Steel: The Fates of Human Societies by Jared Diamond
BONGEKILE NTOMBELA
SUN INTERNATIONAL SIBAYA CASINO & ENTERTAINMENT KINGDOM
My grandmother used to bake, and I was inspired when I watched the TV show Cake Boss. Buddy Valastro makes things happen—everything he touches turns to gold. I would like to open my own bakery school to teach the younger generation. I enjoy learning new recipes and trying them out.
I’m reading The Ultimate Bakery Cookbook
NJABULO JULA
DURBAN INTERNATIONAL CONVENTION CENTRE
I used to help my mother cook and would watch cooking shows on television. Over time, I developed a love for cooking. My role model is my Executive Chef Clinton Bonhomme Durban ICC. As a chef, I would like to have my own bakery or a small kitchen to cook and bake for people, or even supply hotels and shops. I am taking it step by step, gaining information, knowledge, and experience.
I’m reading The Man in the Mirror by Patrick Morley
ZOEY NDZAKAMA
RADISSON BLU UMHLANGA
The smell and taste of freshly baked goodies inspire me to bake my own bread, adding my own ingredients and flavours. Learning about different types of baked goods, ingredients, and techniques helps me stay updated on food trends and seasonal ingredients. More practice and experimentation also help me further develop my skills. I practice different types of baking at home on my days off.
MAYIBONGWE MATSHAZI
TAJ CAPE TOWN
My mother was a baker, and I fell in love with baking from a young age. I want to be recognised as one of the best in the country and beyond, competing with the best in the world. I am learning new things, doing research, and practising them.
I’m reading Bake for Profit: Start a Home Business by Nick Van Der Walt
“Know your costs, price your products correctly, and never underestimate the value of your time.”
Bake for Profit: Start a Home Business by Nick Van Der Walt
NATASHA ECKARD
THE TWELVE APOSTLES HOTEL & SPA
My mother serves as my primary source of inspiration. Having introduced me to the art of baking through our shared experience of preparing my first batch of cookies, her guidance and enthusiasm also instilled in me a passion for the hospitality industry. My long-term objectives include traversing the globe to gain a deeper understanding of varied cultural practices and culinary traditions, with the ultimate goal of founding a cosmopolitan café that offers an eclectic selection of breads and desserts inspired by countries worldwide. I am a self-taught baker who leverages online resources, notably Google, to continually develop and refine my skills in bread production beyond required events.
I’m reading The 48 Laws of Power by Robert Greene
SONWABILE MAKUNGA
SOUTHERN SUN CAPE SUN
I have always enjoyed making people feel happy and cared for. The hospitality industry allows me to combine my love for service, culture, and connection. You can make someone’s day better, such as by preparing them a good meal. My role model is Siba Mantonga; her journey from a local food editor to an internationally acclaimed chef is aspirational and inspiring.
My long-term career goal is to become a lecturer in the hospitality industry. I aim to educate and inspire future hospitality professionals by combining hands-on kitchen expertise with academic knowledge. I plan to offer masterclasses to provide opportunities to communities with limited access. Additionally, I intend to start a project called the “Eco-Friendly Cooking Lab,” focusing on live demonstrations, workshops on zero-waste cooking, and energy-efficient kitchen practices. To further my education, I am pursuing a professional cookery graduate program and advanced training in specialised baking courses to learn from experts.
I’m reading When You’re Ready, This Is How You Heal by Brianna Wiest
MXOLISI MBAMBO
SOUTHERN SUN THE CULLINAN
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My passion for cooking inspired me to become a chef. I was cooking at a very young age. My role model is Jamie Oliver. I see myself owning an Italian cuisine restaurant. I work closely with my supervisors to develop my skills.
I‘m reading Essentials of Classic Italian Cooking
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 (Hot Chef), David Hendricks (F&B Manager), Gabriele Di Giorgio (Wine Steward), Princess Lesia (Baker) and Tiffany Hurst (Premium Wine Executive) DGB
PRINCESS LESIA
THE VINEYARD HOTEL
Helping others and having the opportunity to make a positive impact on people’s lives are common motivators for pursuing a career in hospitality. My senior chefs are my role models. I focus on conscientious learning and skill development, making a positive impact on society and the environment by taking classes, watching videos online, and reading books, including The Bible, magazines, and storybooks.
MICHAEL PAKATI
MOUNT NELSON, A BELMOND HOTEL, CAPE TOWN
I was drawn to hospitality because I love meeting people from different walks of life. It’s a field that thrives on diversity, warmth, and human connection. I would like to own my own bakery one day. I’m constantly practicing new baking techniques and experimenting with different ingredients to expand my knowledge.
I’m reading Flour, Water, Salt, Yeast by Ken Forkish
MELISSA OOSTHUIZEN
THE SILO HOTEL
Creating memorable experiences for people and seeing the joy hospitality brings inspire me. My role models are my mentors and leaders who value service, passion, and continuous growth. My goal is to become a respected leader in hotel operations and gain international experience by working overseas.
I aim to develop sustainable initiatives that reduce waste while enhancing guest experiences through innovation and service excellence. I am learning from mentors, gaining hands-on experience across departments, and keeping up with industry trends.
I’m reading Setting the Table by Danny Meyer
TRISTAN PILLAY
CAPE GRACE, A FAIRMONT HOTEL, PART OF ACCOR
As a young man, I was always fascinated about food, and with the help of Dennis, I became a qualified chef. I would love to open my own establishment on the beachfront one day. I practice at home and read books, and I watch food documentaries.
I’m reading The Professional Chef by The Culinary Institute of America
FEZEKA NDLEBE
THE PRESIDENT HOTEL
It comes from a deep love of baking; I have always looked forward to baking for my family. I would love to see myself running a catering company that includes baking. I plan to pursue more training and continue doing what I love. I mostly read cookbooks and cooking stories.
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.
“If you have two loaves of bread, sell one and buy a lily.” — Chinese proverb
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