Cape Town, 11th June 2026 – The culinary spotlight shone brightly on the Cape’s most promising young talent at the iconic TAJ Cape Town. Now in its 18th year, the Reaching for Young Stars 2026 competition has officially crowned its winners.
Congratulations to all!
Reaching for Young Stars is more than a competition; it advances excellence in hospitality, culinary arts, and sustainable practices continuing to kindle and awaken the next generation of movers and shakers. This year’s event presented their competitive skills, in addition they were able to show off their grasp and understanding of creative flair and professionalism, the basis of our hospitality.
“Taj Cape Town is proud to host the Reaching for Young Stars programme, opening our doors to the next generation of hospitality leaders,” said Mark Wernich, General Manager of Taj Cape Town. “At Taj, we live by ‘Tajness’, service from the heart, rooted in care, respect, and authenticity. This programme embodies our commitment to nurturing talent, empowering young people, and inspiring them to pursue excellence, leadership, and meaningful careers within the hospitality industry.”
Dawie Burger, founder of Sustainable Ceder and our keynote speaker, shared the vital and timely message that one person truly can make a difference, and his remarkable journey of protecting the critically endangered Clanwilliam cedar tree in the heart of the Cederberg is living proof of exactly that. Dawie’s resonant message is that sustainability must be a way of life, not a box to tick. He urged the Young Stars to recognise the power of their position, that every choice made in a kitchen or at a table either protects or depletes. Drawing on his work in the Cederberg, he reminded the room that beauty and sustainability are inseparable, and challenged each student to build a career defined by purpose. Cook with passion, serve with pride, and respect the world that feeds us.
WINNERS ANNOUNCED!
Hot Chefs:
TAJ CAPE TOWN REACHING FOR YOUNG STARS CHEF OF THE YEAR: Jessie Olivier CTIA – CHEFS TRAINING & INNOVATION ACADEMY
2nd: Tristan Lillienfeldt INTERNATIONAL HOTEL SCHOOL (IHS)
3rd: Kellies Chivandire COOKTASTIC
Pastry Chefs:
ULTIMATE LANCEWOOD YOUNG STAR PASTRY CHEF OF THE YEAR: Jenna van Niekerk INTERNATIONAL HOTEL SCHOOL (IHS)
2nd: Bueschke Hechter CTIA – CHEFS TRAINING & INNOVATION ACADEMY
3rd: Safia Larnie COOKTASTIC
Beverage Students:
CLEARWORLD YOUNG STAR BEVERAGE STUDENT OF THE YEAR: Luke Watkins SUPERYACHT CULINARY ACADEMY & LABORIE
2nd: Blayze Morris CTIA – CHEFS TRAINING & INNOVATION ACADEMY & SIMONSIG FAMILY VINEYARDS
3rd: Litha Boloti CAPE TOWN HOTEL SCHOOL (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT & ERNIE ELS WINES
Bakers:
KITCHENAID AFRICA YOUNG STAR BIO-WHEAT BAKER OF THE YEAR: Bongokuhle Mkize CAPE TOWN HOTEL SCHOOL (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT
2nd: Cassidy Slammat COOKTASTIC
3rd: Josh Cronje INTERNATIONAL HOTEL SCHOOL (IHS)
Baristas:
AVANTI SA YOUNG STAR BARISTA OF THE YEAR: Alannah Swales CTIA – CHEFS TRAINING & INNOVATION ACADEMY
2nd: Caleb Kannemeyer CAPE TOWN HOTEL SCHOOL (CTHS) Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT
3rd: Aqeel Hoosain INTERNATIONAL HOTEL SCHOOL (IHS)
Food & Wine Pairing:
Starter: Jessie Olivier (Chef) and Blayze Morris (Beverage) CTIA – Chefs Training & Innovation Academy
Black Urud Dhal with Coconut | Tandoori Butter | Pickled Sultanas | Tamarind Paste | Lancewood Greek Yoghurt | Crispy Garlic and Onions
~ Simonsig Langbult Steen 2024
Main: Kubilay Karatas (Chef) and Luke Watkins (Beverage) Superyacht Culinary Academy & Laborie
Artichoke Reverie | An Aromatic vegetable curry served with basmati rice, mango and peach chutney, cauliflower, broccoli, courgette, and chickpeas
~ Laborie Rosé 2025
Dessert: Jenna van Niekerk (Pastry Chef) and Chelsi Louw (Beverage) International Hotel School & Cederberg
A Gulab Jamun mousse cake with a cardamom and pistachio ice cream and citrus olive oil drizzle.
~ Cederberg Cap Classique 2022
Best SA Brandy Foundation Cocktail with KWV Brandy 3YO | PERRIER | FRÜT: Luke Watkins SUPERYACHT CULINARY ACADEMY
Clearworld Best Starter & Main Course: Jessie Olivier CTIA – CHEFS TRAINING & INNOVATION ACADEMY
Best FRÜT Chutney: Tristan Lillienfeldt INTERNATIONAL HOTEL SCHOOL
RIO LARGO YOUNG ACHIEVER: Linamandla Bekwa CAPE TOWN HOTEL SCHOOL Part of the Faculty of Business Management Sciences of the Cape Peninsula University of Technology, CPUT
SCANPAN EXCELLENT KITCHEN PRACTICE DUO OF CHEFS: Tristan Lillienfeldt (Hot Chef) INTERNATIONAL HOTEL SCHOOL (IHS) Sennett Schultz (Pastry Chef) Capsicum Culinary Studio
BEST TEAM PRESENTED BY WWF: INTERNATIONAL HOTEL SCHOOL
Aqeel Hoosain, Chelsi Louw, Jenna van Niekerk, Josh Cronje, Tristan Lillienfeldt
This special award recognises the team that best embodies sustainability awareness throughout the competition, presented by Aaliyah Shah SASSI Project Officer Business Development Unit WWF-SA SASSI – South African Sustainable Seafood Initiative.
“Chefs are key to driving change, creating dishes that inspire and create awareness!” – wwfsassi.co.za/sassi-champions/chefs
Judges:
Food: Jocelyn Myers Adams and Constantijn Leo Hahndiek
Bread: Constantijn Leo Hahndiek and Togara Mabharani
Wine and spirit service: Penelope Horwood, Ndaba Dube and Vlad Klaic
Wine and food pairing: Wanda Cronje (CWM) and Winemaker Guy Webber
Kitchen skills: Julietta e Silva Overmeyer and Cody Dodgen
Baristas: Ree Moya, Paddington Chivare, Elton Chikara and Michelle Muller
PARTNERS & SPONSORS Acqua Panna, Alchemology, Avanti, Bio-Wheat, Cape Wine Academy, Cederberg Wines, Ciao Pomodoro, Clearworld, ClemenGold, Constantia Glen, Didactix, Ernie Els Wines, Früt SA, Global Knives, Highfield Qualifications, InternAfrika, Italian Deli Online, I Love Coffee, KitchenAid Africa, Kleine Zalze, Khoisan Sea Salt, KWV Brandy, La Motte, Lancewood, Lurpak Butter, MLT Car Hire & Tours, Penguin Random House, Perrier, Petals Group, Rio Largo Olive Oil, S.Pellegrino, SA Brandy Foundation, Sanpellegrino, Scanpan, Simonsig Family Vineyards, Sobremesa, TAJ Cape Town, Tastic Rices of the World, Tiger Brands Food Service Solutions, Von Geusau Chocolates, Wings Group, WWF SASSI, ZA Foods, Zoetendal Wines
About TAJ CAPE TOWN – Taj Hotels, part of the Indian Hotels Company Limited (IHCL), continues to be recognised as one of the world’s leading luxury hospitality brands. In 2025, Taj was once again named the World’s Strongest Hotel Brand by Brand Finance, earning an exceptional Brand Strength Index (BSI) score of 92.2 out of 100 — a rare AAA+ rating that reflects deep guest trust, brand loyalty, and global reputation for excellence. This marks the fourth time the brand has achieved this prestigious distinction, firmly establishing its place among the world’s most respected luxury hotel names.
In addition, Taj was ranked as India’s Strongest Brand across all sectors for the fourth consecutive year in the Brand Finance India 100 report, highlighting its enduring legacy and impact beyond hospitality. The brand’s continued growth in value, expanding significantly year-over-year, underscores its commitment to world-class service, cultural hospitality, and innovation rooted in tradition.
See Prizes….
