News

South Africa’s next generation of culinary talent is ready to take on the world. Team Masakhane, the country’s national junior culinary team, will represent South Africa at the prestigious 2026 Culinary World Cup in Luxembourg from 21–25 November.

The nine-member team, all under the age of 25, was selected through a rigorous national process by the SA Chefs Association. Representing some of the country’s most promising young culinary talent, each team member has been awarded official South African green and gold colours.

Meet Team Masakhane

The team includes four young women chefs:

• Unami Binda – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)
• Makgobokele Nchabeleng – Private Chef (Chefs Training & Innovation Academy)
• Loyiso Mlondo – 54 on Bath (Capsicum Culinary Studio)
• Elizabeth Ncube – Saxon Hotel (HTA School of Culinary Art)

The five young men are:

• Callum Condie – Swiss Hotel School (SHS South Africa)
• Ethan Joseph – Saxon Hotel (FBI Chef School)
• Lesedi Morudi – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)
• Phenyo Pooe – 54 on Bath (The Professional Cooking Academy)
• Pholoso Sebola – Marriott Melrose Arch (HTA School of Culinary Art)

Preparing for the World Stage

Team Masakhane’s training and support squad brings together award-winning and highly experienced chefs, led by Head Coach Chef Donaldson Madubela. He is supported by Technical Head Coach Chef Marcus Gericke and Pastry Coach Chef Catherine Adonis.

The management team includes Team Manager and Director of Competitions Chef Pieter Malan, together with Head of Team Talent Mahlomola Thamae.

With just 10 weeks to go before the competition, training is intensifying as the team prepares to take on one of the largest, toughest and most prestigious professional cooking competitions in the world.
Held every four years, the 2026 Culinary World Cup in Luxembourg will bring together more than 2,000 chefs representing 55 countries, providing an important international platform for the next generation of culinary professionals.

Two Tests of Culinary Excellence

Team Masakhane will compete in two main programmes.

In the Hot Kitchen, the team will prepare and serve a three-course meal for 70 people, demonstrating their ability to work together as a professional kitchen brigade under competition conditions.

The Chef’s Table will challenge the team to present three themed dishes, with judging based on a range of criteria including hygiene and food waste, professional preparation, technical skills and workflow, innovation and taste.

For these young chefs, the competition is about more than medals. It is an opportunity to test their skills against international talent, gain valuable experience and showcase South African culinary excellence on the world stage.

Supporting South Africa’s Young Culinary Talent

Coo Pillay, President of SA Chefs, says Team Masakhane’s mission is to demonstrate that its young chefs can plan, create, execute and serve food to international competition standards while working together as a cohesive professional kitchen team.

“Team Masakhane is going to Luxembourg to demonstrate that they can plan, create, execute and serve food to international competition standards as a cohesive professional kitchen team. This is a phenomenal opportunity for our young chefs to showcase their collective talent. More than that, it positions South Africa’s incredible and diverse cuisine and culinary talent firmly on the world stage.”
But getting to the Culinary World Cup takes more than talent. Months of intensive training, ingredients, specialist equipment, travel, accommodation, visas and competition costs all add up when taking a national team to an international event.

“Our young chefs have earned their place on the team,” says Pillay. “Now they need the greater support of South African business and the wider community to ensure that financial constraints do not stand between them and the opportunity to proudly represent their country.”

SA Chefs is calling on businesses, hospitality groups, food producers, suppliers and individuals to support Team Masakhane’s journey to Luxembourg. Contributions of all sizes can help cover the costs of training and international competition, while corporate partners can explore sponsorship opportunities with the team.

“The cost of transporting the team to the World Cup is considerable. But supporting Team Masakhane is an opportunity to invest in South Africa’s exceptional culinary talent, their overall professional development and invaluable international experience.”

Masakhane: Building Together

The name Masakhane, meaning “let us build together”, is particularly fitting for a team that reflects the spirit of collaboration, opportunity and growth within South Africa’s culinary community.

As Team Masakhane prepares to represent the country on the international stage, support from the wider hospitality and business community can help ensure that these talented young chefs have the opportunity to compete at their best.

Organisations and individuals interested in supporting Team Masakhane’s journey to Luxembourg can contact SA Chefs at info@sachefs.co.za or 011 482 7250.