Tadiswa Chikwanha appointed group sommelier for the Luke Dale Roberts Group of Restaurants

What started as a bar assistant role soon led him to Grub & Vine, and later to Culture Wine Bar, where he first began to seriously consider a future in wine. In 2022, he took his first formal step by enrolling in the South African Sommeliers Association’s Introductory Sommelier course, a decision he describes as his first real investment in himself and his future as a sommelier.

His progress was swift. After passing his SASA Introductory Sommelier course, Chikwanha went on to complete the Junior Sommelier Course and his WSET Level 2, which he passed with distinction. In 2023, while working at Culture Wine Bar in Cape Town, he entered the Ubuntu Sommeliers Trophy competition and was crowned Best Sommelier from Zimbabwe 2023, a prestigious title and one of the defining moments of his career so far.

The award opened further doors. In 2024, he received a bursary to complete his Court of Master Sommeliers Level 1, followed by his WSET Level 3 wine accreditation in October of the same year, making him one of the youngest sommeliers in South Africa to hold this qualification. He also completed his ASI Level 1 through the Association de la Sommellerie Internationale, with the support of the Sommelier Association of Zimbabwe. In March 2025, he joined the Michael Fridjhon Blind Tasting Academy, in collaboration with the Graduate School of Business at the University of Cape Town, which he describes as “a high level of benchmarking your palate through an extensive wine showcase.”

“I had never met Luke before, but I had read about his work and his restaurants, and that really excited me,” says Chikwanha. “I knew that working in a space like SALON would give me so much knowledge about food, fine dining and wine. As a young sommelier, I saw it as a good stepping stone to develop my own wine programme, from the wine pairing aspect to the wine list and the wine service I wanted to bring to the restaurant.”

At SALON, where he served as head sommelier, Chikwanha became known for his calm, thoughtful and engaging approach to wine. The restaurant received three stars at the most recent Eat Out Awards and was named Restaurant of the Year at the Luxe Restaurant Awards 2025, recognition that placed it among the country’s most celebrated fine dining destinations.

SALON has since closed, as Luke Dale Roberts prepares to open a landmark new restaurant at the prestigious Tswalu Kalahari Reserve in September 2026. Chikwanha’s move into the position of Group Sommelier reflects both the next stage of his own career and the continued development of the group’s wine programme as it enters a new chapter.

During his time at SALON, Chikwanha placed a strong focus on team development, introducing blind tasting sessions that encouraged the front of house team to analyse wine deductively and build confidence in discussing wine with guests.

“I enjoy those exercises because they help the team build a personal understanding of wine,” he says. “It gives them confidence and allows them to speak to guests in a way that feels natural.”

For Chikwanha, the role of a sommelier is not to overwhelm, but to invite curiosity.

“I feel right now is an exciting time to be drinking South African wine,” he says. “Diners are open to hearing a story and trying something different to what they may be used to. It is the responsibility of the sommelier to share the story of the wine grower and winemaker with the guest.

Working alongside Luke Dale Roberts and executive chef Carla Schulze at SALON has also played a formative role in his development.

“I would describe them as creatives,” says Chikwanha. “They are filled with ideas, and when you work alongside people like that it feeds into you. You start thinking outside the box. The food they plate is some of the best I have ever tasted, and I really appreciate the confidence and trust they have in the work I do.”

Luke Dale Roberts says Chikwanha’s promotion is both well deserved and deeply exciting for the group.

“Tadiswa has an extraordinary natural ability, but what really sets him apart is his humility, discipline and hunger to learn,” says Luke Dale Roberts. “He has a quiet confidence that guests respond to, and a genuine gift for making wine feel engaging rather than intimidating. Watching him grow at SALON has been a privilege, and I have no doubt he will bring enormous value to the group in this new role.”

His view of the South African wine scene is equally optimistic. He believes the country is currently producing exceptional wines across regions and styles, with winemakers increasingly exploring more interesting blending components, lighter red wines, and varieties such as Cinsault, Carignan, Grenache and Verdelho. He is also encouraged by the growing focus on organic and sustainable farming, and by a younger generation of wine drinkers showing greater interest in learning about wine.

“My goal is to keep growing,” says Chikwanha. “There is so much still to learn, not only about wine, but about people, service, culture and how we create memorable dining experiences. I am excited for this next chapter and grateful for the trust Luke and the team have placed in me.”

Chikwanha’s appointment reflects The Luke Dale Roberts Group’s continued commitment to nurturing talent from within, while building restaurant experiences that are thoughtful, world-class and distinctly South African.