South Africa’s next generation of culinary talent begins its journey to the Culinary World Cup

South Africa’s next generation of culinary talent begins its journey to the Culinary World Cup, an event that stands out in the global arena.

The South African Chefs Association (SA Chefs) has announced the Junior Team Masakhane Training Squad that will begin preparations to represent South Africa at the 2026 Culinary World Cup in Luxembourg.

Selected following an extensive national call to action, rigorous national trials and a comprehensive judging process, the squad brings together some of the country’s most promising young chefs from leading hospitality establishments and culinary institutions, as they get ready for the World Cup in the culinary field. It is with great pride that these young chefs set their sights on the Culinary World Cup as their ultimate goal.

The Culinary World Cup is one of the world’s most prestigious culinary competitions, bringing together national teams from across the globe to compete at the highest level of professional cookery. For these young chefs, selection marks the beginning of an intensive training programme designed to develop the technical excellence, teamwork, creativity and discipline required to compete on the international stage.

The 2026 Junior Team Masakhane Training Squad comprises:

· Callum Condie – Swiss Hotel School (SHS South Africa)

· Elizabeth Ncube – Saxon Hotel (HTA School of Culinary Art)

· Ethan Joseph – Saxon Hotel (FBI Chef School)

· Lesedi Morudi – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)

· Loyiso Mlondo – 54 on Bath (Capsicum Culinary Studio)

· Makgobokele Nchabeleng – Private Chef (CTIA)

· Phenyo Pooe – 54 on Bath (The Professional Cooking Academy)

· Pholoso Sebola – Marriott Melrose Arch (HTA School of Culinary Art)

· Thando Ntsele – University of Johannesburg (Soweto Chefs Academy)

· Unami Binda – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)

The squad reflects the depth of culinary talent being developed across South Africa’s hospitality sector and training institutions. Represented among the team are Capsicum Culinary Studio, HTA School of Culinary Art, Soweto Chefs Academy, The Professional Cooking Academy, CTIA, FBI Chef School and SHS South Africa. Their journey is ultimately focused on success at the World Cup for culinary professionals and, specifically, aiming for top honours at the Culinary World Cup event.

Team Training and Preparation takes place at The Swiss Hotel School South Africa (SHS Institute of Culinary Arts) official training partner to team Masakhane. As their journey continues, the Culinary World Cup becomes the main objective of their detailed preparations.

The national trials were adjudicated by an experienced panel of industry professionals who evaluated competitors on a range of technical and professional competencies. Their

expertise and commitment ensured that the final squad reflects the highest standards of emerging culinary talent in the country, paving the way for South Africa’s impact at the upcoming Culinary World Cup.

Guiding the team on its journey to Luxembourg is an accomplished coaching team led by Head Coach Chef Donaldson Madubela. He is supported by Technical Head Coach Chef Marcus Gericke and Pastry Coach Chef Catherine Adonis. The team also benefits from the leadership of its management team, including Team Manager and Director of Competitions Chef Pieter Malan and Head of Team Talent Mahlomola Thamae, whose strategic oversight and talent development expertise play a critical role in shaping the squad’s journey towards the Culinary World Cup.

“The Culinary World Cup provides an invaluable platform for young chefs to develop their skills while representing South Africa on one of the most respected stages in international culinary competition,” said Chef Pieter Malan, Team Manager and Director of Competitions. “This group represents the future of our industry, and we are committed to guiding and supporting them as they grow into world-class culinary professionals.”

President of SA Chefs, Chef Coo Pillay, added: “This talented group of young chefs embodies the passion, resilience and innovation that define South Africa’s culinary future. Their selection is not only a personal achievement but a reflection of the strength of our industry’s training and mentorship. We are proud to support them as they prepare to showcase South African excellence on the global stage, particularly at the Culinary World Cup.”

SA Chefs also extended its gratitude to NH Hotel Sandton for hosting the national trials and supporting the development of South Africa’s future culinary ambassadors in the context of world-class competitions such as the Culinary World Cup. This event is recognised as a pinnacle for culinary teams worldwide.

As preparations begin, Team Masakhane will embark on an intensive training journey that will challenge and refine every aspect of their culinary abilities. With the support of their coaches, management team, employers, training institutions and industry partners, the squad will work towards proudly representing South Africa at the Culinary World Cup in Luxembourg in 2026.

Organisations interested in supporting Team Masakhane’s journey to Luxembourg can contact SA Chefs at thandeka@sachefs.co.za or partners@sachefs.co.za.

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