Concierges
Veeshanee Chetty (InterContinental O.R. Tambo)
I was inspired to pursue hospitality by the opportunities it promised me. I saw the freedom it offered to explore my city, my country, and ultimately the world. My role model is my grandmother, who was also in the industry. One of my long-term career goals is to advance within the hospitality sector as a consultant, supporting establishments—particularly newly opened properties or those facing challenges. Currently, I am focusing on the concierge aspect of my role and am an active member of the Johannesburg Concierge Forum. Exploring the city and discovering hidden gems in Gauteng is how I continue to develop my skills beyond the competition.
I’m reading Queen Charlotte by Julia Quinn and Shonda Rhimes.
Chelsea Jephthah (The Silo)
My bubbly personality and passion for working with people drive my inspiration. I am also inspired by role models, such as colleagues Jessica and Kimone, who embody dedication and expertise in their work. My long-term career goal is to start my own business, a training centre for young adults interested in hospitality, helping them develop their skills to succeed in the industry. We have development opportunities at work, and I have taken advantage of courses offered through our company’s executive coach and head of training.
I’ve started reading Unreasonable Hospitality by Will Guidara.
Nico van der Westhuizen (Sala Beach House)
I have always enjoyed working with people. I enjoy the pressure of the hospitality environment and constantly having to learn and improve. My mentor is Henk Pieterse. I would like to grow and gain hospitality excellence experience abroad. I believe the more experience I gain in different areas of hospitality in different cultures and countries, the more I can build my knowledge and expertise to uplift the service standards back home. I am gaining more training in order to hone my skills to become an F&B manager.
Wine Stewards
Sfiso Soldaat (The Twelve Apostles Hotel & Spa with Simonsig Family Vineyards)
My goals are to become a hotel head sommelier, to be a head and a mentor, and to complete Level 2 WSET.
I’m reading I Write What I Like by Steve Biko.
Lunga Mbatha (Beverly Hills with 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.
Isiphile Mpiyakhe (Southern Sun Rosebank with De Wetshof Wine Estate)
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.
Samuel August (Southern Sun Cape Sun with 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.
Mduduzi Zwane (Sandton Sun & Towers with Avontuur Wines)
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.
Edward Nkoadi (54 on Bath with 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.
Nicholette Botes (Cape Grace, A Fairmont Managed Hotel with 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.
Gabriele Di Giorgio (The Vineyard with 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.
Fortune Thulani Hlope (The Silo with Avontuur Wines)
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.
Chefs
Willem Jurie van Heusden (The President Hotel)
My grandmothers were my inspiration. Very early on, Jamie Oliver was a role model. Now it’s the chefs around me I work with every day.
I would like to promote mental health and well-being in the hospitality industry. My long-term goal is to run my own kitchen and I’m taking business and management courses to further my skills.
I’m reading Rise: The Brand New Autobiography by Siya Kolisi.
Brandon Erasmus (The Vineyard)
What inspired me to cook was the joy I felt when I saw people come together for a meal. I have always loved how food can create a sense of comfort, connection, and happiness. My role model is Chef Mike Bassett.
My long-term career goal is to become a respected leader in the hospitality industry. I aim to host regular events where part of the restaurant or hospitality space is dedicated to community building, including charity dinners, local farmers, and cook-offs. I focus on expanding core culinary techniques, staging or trialing in other kitchens, improving skills, fostering creativity, and developing leadership and management abilities.
I’m reading Ottolenghi Simple by Yotam Ottolenghi.
Kaylyn Cobb (Southern Sun Elangeni & Maharani)
Growing up, I was always with my mother and grandmother, mesmerized by their ability to turn a handful of ingredients into a spread large enough to feed our entire family. This inspired me to explore the hospitality industry.
My long-term goal is to start my own supply chain of gourmet cakes and confectioneries, which will also serve as a training program to empower single mothers. I am developing my skills by taking courses to improve both my management and culinary knowledge.
I’m reading The Book of Magic by Alice Hoffman.
Nduduzo Buthelezi (Mount Nelson, A Belmond Hotel, Cape Town)
I was inspired by a high school friend who was my senior. Then I met Chef Rikka, who inspired me even more. I would like to tell my stories through my cooking. I read and watch my seniors a lot.
I’m currently reading The 48 Laws of Power by Robert Greene.
Prudence Ntombela (Sun International Sibaya Casino & Entertainment Kingdom)
I pursued a career in hospitality because I love cooking and learning about different cultures. My role model is Chef Zakhele Ndlozi.
My goal is to open my own restaurant or coffee shop, and I am practicing a lot to achieve this.
Pastry Chefs
Cynthia Bombe (Sun International Time Square)
My mother inspired me to pursue a career as a chef. She used to bake and sell scones and jam tarts for a living, so we would bake and sell together. My role models are Amaury Guichon, Karim Bourgi, and Bertus Basson.
My long-term goal is to have my own culinary school. In the future, I will start an initiative to invite high school learners to my culinary school to learn more about the hospitality industry and make informed career choices. I am currently completing assessor and moderator courses.
I’m reading Kiss, Bow, or Shake Hands by Terri Morrison and Wayne A. Conaway.
Chandré Summer Albertus (The Twelve Apostles Hotel & Spa)
My mother inspired me to pursue a career in hospitality. Her style and way of cooking gave me a love for the kitchen. My role models are my mom and my eldest brother.
My long-term goal is to have my own bakery as part of our hotel group. The significant impact I want to make is to create my own South African methods and style of doing pastry. I want to learn how to sculpt with chocolate and sugar, creating South African art pieces in the culinary field.
I’m reading Baking and Pastry: Mastering the Art and Craft by The Culinary Institute of America.
Bianca Schreuder (The Silo)
At first, it was just a family thing. Everyone always gathered in the kitchen while my mum was cooking and baking, and around the fire on the beach while my dad was braaing. Next thing you know, you’re a pastry chef in an industrial kitchen at 17. It took me a long time to understand and find my place in this industry and in the kitchen.
One thing that truly sets it apart is the meaningful relationships formed with complete strangers who share a passion for the kitchen. Through our craft, we create memorable experiences.
My role models, just a few to mention, are Dominic Ansell, Antonio Bachour, Thomas Keller, Gordon Ramsay, and Jamie Oliver. All of them have different styles but share one goal: to make people smile through food.
My long-term goal is to pursue a career in teaching or collaborating with future pastry chefs. As pastry chefs are slowly becoming few and far between, I would ideally love to be an executive pastry chef in one of the leading hotels in Cape Town or internationally.
I’m currently taking leadership and management courses as well as online culinary classes.
I’m reading On Fire by Francis Mallmann and Sweet by Yotam Ottolenghi.
Lesego Bongani Lekome (Sun City Convention Centre)
I was inspired by my mum. She worked in an Italian restaurant where they cooked food with unforgettable flavours, and I always wanted to do amazing things like her. My role models are my phenomenal mother, Chef Sean Maan, and Olivier Bajard.
I would love to travel more in the future, but most importantly, I want to open my own pastry and bakery store in my hometown to share my travel experiences with the community I grew up in and empower young chefs with the knowledge and skills I’m building every day. I keep learning whenever I get a chance, and I love developing new recipes.
Bakers
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.
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.
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.
Baristas
Leyla Green (NH Hotels Sandton)
I’ve always been passionate about coffee from brewing to serving and the café culture that brings people together. My role model is my mother. My long-term career goal is to work closely with the company’s clientele and oversee major projects. I am acquiring a deep understanding of hotel operations, guest services, and hospitality culture. To further develop my skills, I practice pulling shots, grinding, building drinks, latte art, and roasting.
I’m reading Stop Thinking, Start Living by Richard Carlson.
Nomfundo Mbuyisile (The Vineyard)
The latte art and the smell of coffee captivated me. I fell in love with coffee, and it changed my life. Behind the coffee machine, with the goods and the croissants and coffees I make, I feel I can change lives. My role model is Winston Thomas.
I aim to teach women in my future coffee academy how to become professional baristas and to open more coffee shops to create jobs in South Africa. I further develop my skills by researching coffee and spending time on social media following champions with extensive knowledge.
I’m reading The Secret Life of Coffee by Grégoire Paul.
Thobelani Shibe (The Oyster Box)
I have always had a natural passion for people and service. Seeing how a warm welcome or great experience can brighten someone’s day inspired me to pursue a career in hospitality. My long-term goal is to grow within the industry by building strong service skills, gaining leadership experience, and upholding a five-star standard, aiming for excellence and leaving my golden fingerprints on everything I do. I recently joined a learnership program in F&B.
I’m reading Rich Dad Poor Dad by Robert Kiyosaki.
The Inter-Hotel Challenge is much more than just a competition; it is about nurturing the next generation of South Africa's hospitality talent. The goal is to build a strong foundation of skilled chefs, pastry chefs, wine stewards, and hospitality experts who can elevate the whole industry.
With a focus on mentorship, collaboration, and learning, it is designed to boost careers while also helping to strengthen our tourism sector.
The Challenge is a great driver of job creation and skills development, keeping South Africa competitive as a global tourist destination. Plus, international exposure and mentorship bring fresh ideas and global standards into our local industry, shaping the future of hospitality here in South Africa.