Get to know the hands behind your espresso, the artists behind your latte art, and the baristas who can tell you exactly why roast and grind size change everything. Whether it’s a perfectly pulled shot in a preheated cup or a flawless flat white, our baristas don’t just make coffee they make a winning experience.
What drew them to hospitality, what they’re working toward, and what they’re reading right now
Taste the difference training makes. Our Inter-Hotel Challenge baristas are trained in each region by the Avanti Coffee Company, preparing candidates to compete and be judged at international standards. Coffee culture in South Africa is in good hands.
THEMBELANI MNGADI
Durban International Convention Centre
My love of coffee, learning about all the different types of coffee, how it’s made, and their origins feeds my goal to be the best in the world, or in Africa, and give advice to upcoming coffee lovers or baristas about coffee.
To achieve this I’m learning more skills and paying more attention to coffee webinars, “How to Become a Barista.”
NOLUTHANDO DONCEBE
Radisson Blu Umhlanga
I love making coffee and making people smile. I chose hospitality because I enjoy talking to people every day. My role model is Mr. Vincent Majola — he taught me how to make good coffee and how to be kind to guests.
My goal is to open my own coffee shop one day — a place where people feel happy and welcome. My project is to use local coffee beans from KZN farmers; this will help farmers and give customers fresh coffee.
I practice making latte art every day at work. I watch videos on YouTube to learn new coffee recipes, and I ask senior baristas to teach me new skills.
Reading: 101 Barista
LINDOKUHLE MCHUNU
Southern Sun The Edward
I always admire the role of creating a positive experience for people in hospitality, and creating memories for guests. My role models are Sadha Naidoo, Reshlin Naidoo, and Nyabulo Mulambu.
I aim to be helpful and accurate with any digital tools and accessible to assist where it’s needed.
To take up courses to improve my knowledge in the space that I’m in — constant on-the-job training. I recently did a revision course with KWV for wine training, as well as back-of-house skills and stock management.
MINENHLE NZUZA
Beverly Hills
To create more experiences and to create a welcoming environment for people.
To better myself and grow into an executive leadership or master-level position at work.
I am currently taking training and finding more information about the competition.
THAMSANGA CHARLES GOGE
Sun International Sibaya Casino and Entertainment Kingdom
The atmosphere and passion for memorable guest experiences, the fast-paced dynamic nature of the industry, and the opportunity to connect with people from diverse backgrounds.
To see myself grow, gaining more skills in business growth and market expansion, team collaboration and development, and financial savings and investments.
Communication skills, teamwork and customer service, mixology knowledge and creativity, and multitasking.
Reading: ‘Unreasonable Hospitality: The Remarkable Power of Giving People More Than They Expect’ by Will Guidara
SIMNIKIWE PEPETA
Sun International Wild Coast Sun
When one is born with a disability, you are mostly taken care of. I want to also take care of people and inspire others with disabilities.
I would like to own a coffee shop and a bean farm. I will continue to improve myself and create awareness in my current space for people with disabilities.
I read books and watch lots of YouTube videos to train myself.
Reading: ‘The Courage to Be Disliked’ by Ichiro Kishimi and Fumitake Koga
MLONDOLOZI SHIBE
Southern Sun Elangeni & Maharani
I fell in love with making coffee, and learned more about it and its origins.
I would like to be an international barista in the future.
Visiting other establishments to see how they work, to improve my skills and knowledge.
Reading: ‘Nothing But the Truth’ by John Kani
CNOTY MBUYAZI
Sala Beach House
I got into hospitality as a barista because I love making people’s day better, one coffee at a time.
I enjoy the fast pace, learning new drinks, and the way you build real connections with customers and coworkers.
I see myself growing from barista into a leadership role in hospitality long-term. I’d love to be a café manager or specialty coffee trainer. I don’t want to just make coffee, I want to be the barista customers call out for.
I’m practising latte art every day, learning about beans and extraction so I can talk coffee with confidence, and working on faster, friendlier service during busy times.
Reading: ‘Hlomu the Wife’ by Dudu Busani-Dube
TALENT MBHELE
The Oyster Box
Hospitality relies less on a higher degree and more on higher work ethic and attitude. Promotions happen fast when you prove yourself.
My biggest career goal is to continue working hard and be able to learn everything a bar contains, and learn how to make it operate.
I watch and work with the mentors and past winners daily — luckily, the past winners are from The Oyster Box.
Reading: The Bar Book
TREVIOUS NDEBELE
The Twelve Apostles Hotel & Spa
I was inspired by Asanda – back of house, the way he was making coffees and other drinks. I was so inspired, and I fell in love with it.
My aim is to become a sommelier. I’m still in the process of learning and trying to come up with new ideas.
I’ve been getting tips from experienced people in the industry, and watching videos.
Reading: ‘Million Little Pieces’ by James Frey
SETHU TOMSANA
Radisson Collection Hotel, Waterfront, Cape Town & Bellingham Pandemonium
I love the idea of being part of someone’s daily routine, by serving them their favourite coffee or tea. My role model is Dritan Alsela.
My long-term goal is to get extra training to be a barista, then become a trainee here at Radisson Collection. When the company grows or employs more people, I will be the one who keeps the company’s standard by checking every hotel maintains that standard.
I keep training myself and practising while at work, doing coffee and latte art.
PHOZISA ZOLA
The President Hotel
I love working with diverse guests and making someone’s day, because you get to meet different types of guests. When I chose a career in hospitality, I saw an opportunity to grow and one day travel within a company. Miss Pelev, my high school teacher, was my role model she made me fall in love with hospitality.
I see myself as a leader who can train and pass on the information I have to the future generation training them about the industry, making coffee, and business etiquette, especially in the hospitality sector.
I’ve given myself a two-year timeline to finish my diploma in tourism.
SIPHESIHLE DUMA
Southern Sun Newlands
Truthfully, nothing initially inspired me toward hospitality I was just looking for a job so I could learn things, not knowing I would fall in love with it. I love working with people, creating a welcoming experience for guests, and creating memories together, so that when they leave, they know the hospitality was great.
My former GM, Mr. Ruan Nieuwoudt, is my role model, because he started where I am now, and now he’s running Southern Sun Cape Sun.
There is still a lot I want to learn in hospitality. I would like to grow within the industry, becoming a manager and then eventually a general manager.
Since entering the barista competition, I want to be the best barista at Showcook, then go international. I am training every chance I get.
THOBEKA KETSIWE
The Westin
I’m a people’s person, and I love making people smile. My favourite part of the day is interacting with people at work, whether it’s coworkers or guests.
I’m very inquisitive and love learning new skills I would love to learn computer programs, various cooking techniques, as well as the housekeeping department.
Setting and achieving goals for skills development this allows me to identify my strengths and weaknesses and continually strive to improve as an individual.
KHANYISWA MATIWANA
The Oyster Collection
For me, it’s the passion for service, love, and the connections I get with my guests. My role model is anyone who fights for their dreams to become a reality someone willing to do anything to pursue their dreams and goals.
My long-term career goal is to achieve leadership roles and drive operational efficiency to enhance guest satisfaction.
I’m currently in training with The Oyster Collection.
ANITA MAGQAZA
Queen Victoria Hotel
It’s my passion for making people feel welcome and creating positive experiences through great service. My role model is everyone who leads with kindness, professionalism, and a strong work ethic.
My long-term goal is to build a successful career in the hospitality industry by learning, developing my leadership skills, and eventually earning my own café. I would also like to start an initiative that trains and mentors young people.
I’m committed to continuously improving my skills by learning from experienced professionals, asking for feedback, and practising every opportunity I get.
Reading: ‘Let Me Tell You Something’ by Nozibele Qamngana-Mayaba
VUSUMZI MLUNGU
The Vineyard Hotel
The love of people and connection drew me to hospitality. I enjoy making guests feel welcomed and creating positive experiences. The culture, food, and passion for sharing cultural traditions through service.
Hospitality offers diverse paths, from hotels and restaurants to events, tourism, and management. I’d like to focus on hyper-personalised guest experiences at scale – hospitality lives or dies on people feeling seen and valued.
Using information and technology to free up time for meeting people and focusing on what only humans do well creativity and genuine connection. Technology shouldn’t replace that; it should amplify it.
Reading: ‘As a Man Thinketh’ by James Allen
UVIWE MASIZA
The Liz McGrath Collection: Cellars Hohenort
Working and building relationships with people, and being able to be myself.
My aspiration is to become a strong leader in hospitality management and share my skills with others.
Training to build on EQ (emotional intelligence) and skills development.
XOLA SITYANA
Southern Sun The Cullinan
Creating memorable experiences for people, and getting to meet different cultures, more opportunities as well as growth.
I would love to see myself in five years in different positions, landing in leadership.
I am working on problem-solving, multitasking, and handling stress.
KHANYA TOLA
Mount Nelson, A Belmond Hotel, Cape Town
Tourism, working with tourists and my love for helping people. I have a passion for helping and serving people; I’m driven.
I would really love being in the coffee industry. I want to learn more about coffee. Learning more about making coffee, the different types of coffee beans, the strength of the beans, and the bean flavour too.
Reading: ‘Noah’s Ark’; and ‘Bridge of Clay’ by Markus Zusak
ASANDA MILI
Cape Grace, A Fairmont Managed Property
My inspiration comes from wanting to grow in my career and fulfil the creative challenges that come with my current role.
To improve, learn, enter more competitions, and teach upcoming baristas.
Training, accruing certificates, and educating myself in depth about coffee.
ANELE SIMAYILE
The Silo Hotel
My role model is my mother — she is the backbone of my family, and I want to be like her.
My long-term goal is to be a better person, gain more experience in hospitality, and become the best barista I can be.
This competition will help me gain more experience and skills.
Reading: Soccer and news
LUVUYO NKUMANDA
Four Seasons Hotel The Westcliff, Johannesburg
The art of bringing people together through conversation and the flavours of different spirits from around the world, and the recipes of cocktails. My role models are Eckhart Tolle and Lendi Julian Maarman.
I have a strong entrepreneurial spark, I aim to transition from working in hospitality to owning a business, to train the young generation on how to craft and master the art of mixing drinks, and give them certificates so that when they apply for their first job, they already have a skill.
Interacting with other mixologists, research, and watching YouTube videos.
Reading: ‘Rich Dad Poor Dad’ by Robert Kiyosaki; and ‘Think and Grow Rich’ by Napoleon Hill
TSHEPISO MAIMANE
Sun City Convention Centre
A passion for connecting with people and crafting memorable experiences, and a love for travelling and culture. Working in the industry allows me to immerse myself in different cultures and interact with different people. My role models are Patrick Carty, Cornelius Seth, and Christopher Nawe.
To become a food and beverage manager or hospitality manager, to bring more change in hospitality and empower fellow workers.
Reading bar catalogues, watching videos, and researching more about coffees and how to prepare them.
Reading: ‘Be Our Guest: Perfecting the Art of Customer Service’ by The Disney Institute and Theodore Kinni
TSHEGOFATSO PHAKWA
Southern Sun Rosebank
I enjoy being in an environment where no two days are the same, and I like the challenges that come with meeting different people, solving problems, and adapting to new situations. Hospitality allows me to express my personality, communication skills, creativity, and professionalism while making guests feel welcomed and valued.
To solidify my position while stamping my name in the books of legends, by overcoming and taking on challenges that propel me to a better position than I first came in at through this competition.
I would practice regularly to prepare for this competition, improve my coffee knowledge, and work on making drinks quickly and consistently. I would learn from experienced baristas, ask for feedback, and practice performing under pressure — this would build my confidence and improve my overall skills.
Reading: Rich Dad Poor Dad, Robert Kiyosaki
MTHOBISI PHALA
Sandton Sun & Towers
My passion for becoming a barista started during my final year of studying hospitality management. I developed a deep appreciation for the craft and pushed through understanding origins, flavour profiles, and balance through technical and sensory skills. My role model is Mduduzi Zwane, whose perseverance and career success inspires my journey.
My long-term goal is to grow the appreciation of specialty coffee by sharing knowledge through social media, education, and technical mentorship to junior baristas. I aim to compete further to retain my skills and push myself within the industry. Ultimately, I plan to establish a small-scale coffee bar focused on appreciation for the craft.
Beyond competitions, I continuously develop my skills through regular training and ongoing research into coffee. I try to refine my palate by tasting a wide range of coffees, which helps me better understand taste profiles and improve consistency in preparation.
Reading: ‘Key of Light’ by Nora Roberts
MONWABISI JALATINI
54 on Bath
I was never really inspired to pursue a career in hospitality — I got inspired by default. I applied for a certain course at tertiary and wasn’t accepted; hospitality was the only course I qualified for. A lot of students didn’t understand the concept of hospitality beyond it being about food. My role model became my former lecturer, who explained the concept and motivated me to pursue a career in it.
My long-term career goal is to lecture on hospitality — an initiative I’m currently pursuing by studying towards a lecturing qualification, specifically for hospitality in TVET. My project is to gather as much practical knowledge regarding food and beverage as a whole and bring it into the lecture room through practical examples. That way, I’ll make an impact on upcoming hospitality employees by equipping them with information and practical examples.
Regular practice in making coffee, interacting with professional baristas in our establishment, and training provided by the hotel.
Reading: ‘Philosophy Made Simple’ by Richard H. Popkin
AYABONGA GXAWENI
Sun Time Square
I enjoy interacting with customers and love to work with my hands. My role models are Boram Um, 2023 World Barista Champion from Brazil, and David Beckham, the English football legend.
In the coming years, I see myself in the same industry, but growing into other positions such as supervisor or manager, with my skills developed further and training the new staff.
I train myself every day at my workplace on how to serve coffee, work efficiently, and improve my latte art on cappuccinos.
Reading: You Become What You Think, Shubham Kumar Singh
MPHO SANNY LETSHOLO
Sun City The Palace of the Lost City
I love helping my customers, giving them everything they need, it makes me feel good and happy, creating a positive experience for customers.
My role models are my managers: Mr. David Mokonopi, Mr. Thabang Dibate, and Mr. Mpho Kgosana.
ROBERT MASEGARE
Toadbury Hall Country Hotel
I enjoy working with people and making great coffee. I look up to experienced baristas who are friendly and consistent.
I aim to become a skilled barista and grow into a leadership role while improving customer experience.
I practice my coffee skills learned from others and improve my customer service every day.
Reading: A book on customer service and personal growth
Behind every great cup is someone who lives and breathes coffee and our baristas are no exception.
#InterHotelChallenge2026 #UnionTiles #Showcook
