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Family means everything to chef and cookbook author Zanele van Zyl so it is apt that she credits them with turning her passion into a hugely successful career.  

“My interest in food and cooking began at a young age, growing up in a home where food was central to family gatherings and culture. Watching my elders cook with passion and care inspired me to follow this path professionally,” says Van Zyl who grew up in Bergville in Kwa Zulu Natal and now splits her time between Johannesburg and Gqeberha.

She loved watching her mother in the kitchen but it was also her husband who encouraged her.

“He used to cook for me a lot when we were dating. His food looked like it was prepared at a restaurant and I was always fascinated by how he did it,” she explains.

Forty-five-year-old Van Zyl, who is the mother to two girls, says her culinary journey started in 2012 when she was on maternity leave from a job as an IT technician: “I fell in love with cooking and made the decision three years later to launch a second career after attending culinary school.”

She chose Capsicum Culinary Studio to do a diploma in cooking and food preparation.

“Capsicum had a reputation for excellence and offered a practical, hands-on approach to culinary training. I wanted to learn from the best as I knew the school could help turn my passion into a profession and it did! Attending Capsicum gave me the technical foundation I needed, and from there I worked hard to establish myself in the food industry. Today, I’m proud to be a well-known South African chef, cookbook author and food influencer – sharing my passion with a wider audience every day.”

Her entrepreneurial nature following graduation led her to start the Cooking With Zanele classes where she continues to teach and share her passion for food with keen foodies in different kitchens across the country. She also decided to publish a cookbook so that those who were unable to attend a class could still access her food which she describes as “relatable and tasty”: “I have always made every effort to make the recipes fuss-free. I believe that my specialty is modern South African cuisine – putting a contemporary spin on traditional dishes while staying true to their roots.”

To date she has published three cookbooks, the second of which Cooking with Zanele Volume 2 Find Joy in Cooking won the Cookbook of the Year award at the Luxe Restaurant Awards. Her latest offering is Senidlile Kodwa? which is taken from the isiZulu phrase, which means “have you eaten yet?”.

People and food, she emphasises, go hand-in-hand.

“Where I’m from, we’re taught ubuntu. I can write books but if there are no people to buy my books then they’re useless. I never take my followers and supporters for granted. I know that they’re the people that made me.”

She explains what her job entails: “As a chef and food influencer, my days are filled with recipe development, content creation, brand partnerships, media appearances and working on new cookbook projects. I also engage with my community through social media; sharing tips, ideas and inspiration.

“No two days are exactly the same, but I usually start my day early with a light breakfast like oats with fresh fruit and rooibos tea. Midday is often spent in the kitchen testing or filming recipes, so lunch might be something I’ve just created – maybe a hearty salad or a gourmet sandwich. Dinner is often a bit more indulgent: grilled fish, roasted vegetables or a comforting stew. Evenings are for editing, planning content, or winding down with a book or Netflix.”

Van Zyl still has dreams to fulfil: “In five years, I see myself expanding my brand globally – I still want work in a French kitchen, launch more cookbooks and create a mentorship programme for aspiring young chefs. I’d also love to master pastry and baking more deeply. There’s always room to grow, and I’m constantly learning.”

And a few fun questions:

Name five things always in your fridge at home:
Fresh herbs, homemade sauces, eggs, seasonal vegetables and butter.

What would be your last meal?
A traditional home-cooked meal: Slow-cooked oxtail, samp and beans, chakalaka and malva pudding for dessert.

Is there anything you do not eat?
I generally eat most things, but I tend to avoid overly processed foods and artificial ingredients.

If you hosted a dinner party for four famous people, who would they be and what would you make?
I’d invite Nelson Mandela (in spirit), Oprah Winfrey, Trevor Noah and Michelle Obama. I’d serve a pan-African inspired menu with dishes like jollof rice arancini, peri-peri grilled prawns, chakalaka sliders and malva pudding with rooibos-infused custard.

Do you have a favourite celebrity chef?
Yes, definitely Jamie Oliver. He's an inspiration and I love his style of cooking.

What is your favourite kitchen tool?
My chef’s knife – it’s the most versatile tool and an extension of my hand in the kitchen.