Nine young South African chefs are preparing for one of the biggest challenges of their emerging culinary careers after earning national colours and securing their places on Team Masakhane. The national junior culinary team will represent South Africa at the 2026 Culinary World Cup in Luxembourg from November 21 to 25. The chefs have already completed a demanding national selection process and are now focused on intensive preparation for the international competition. However, with only about 10 weeks remaining, the team faces another major challenge beyond the kitchen. They need financial support to cover the costs of training, travel, accommodation, equipment, ingredients and competition participation.
Team Masakhane brings together nine chefs who are all under the age of 25 and come from different culinary backgrounds and leading hospitality establishments. Their selection followed a rigorous process conducted by the South African Chefs Association, giving the young chefs the opportunity to earn the green and gold colours associated with representing their country. Their participation in Luxembourg will give them a chance to test their skills against chefs from around the world. The competition will also require them to demonstrate how effectively they can work together under intense professional conditions. For the team, the focus is not only on individual talent but also on discipline, planning, communication, consistency and teamwork.
South African Chefs Association president Coo Pillay said Team Masakhane will travel to Luxembourg with the aim of demonstrating its ability to plan, create, execute and serve food according to international competition standards. The team will need to function as a cohesive professional kitchen while working under strict time and performance requirements. Pillay described the opportunity as an important platform for young South African chefs to showcase their collective talent. Their participation will also place South Africa’s diverse culinary traditions and developing culinary talent before an international audience. The competition therefore represents both a career opportunity for the chefs and a platform for South Africa’s hospitality industry.
The Culinary World Cup is held every four years and is regarded as one of the major professional cooking competitions in the international hospitality industry. The 2026 edition in Luxembourg is expected to bring together more than 2,000 chefs from 55 countries, creating a highly competitive environment for the participating teams. Team Masakhane will compete in demanding programmes that require precision, organisation and technical ability. In the Hot Kitchen programme, the chefs must prepare a three-course meal for 70 people, requiring careful coordination from preparation through to service. The Chef’s Table programme will challenge them to present three themed dishes while judges assess hygiene, food waste, preparation, technique, workflow, innovation and taste.
The nine-member team also reflects the diversity of South Africa’s emerging culinary talent. Four young black women are among the chefs selected to represent the country, namely Unami Binda of Four Seasons Hotel The Westcliff, private chef Makgobokele Nchabeleng, Loyiso Mlondo of 54 on Bath and Elizabeth Ncube of the Saxon Hotel. Binda and Mlondo trained at Capsicum Culinary Studio, while Nchabeleng trained at the Chefs Training & Innovation Academy and Ncube attended HTA School of Culinary Art. Their different training environments and professional experiences bring a range of skills to the national team. Their selection also highlights the opportunities available to young chefs who pursue formal culinary education and gain experience within the hospitality industry.
The rest of Team Masakhane includes Callum Condie of Swiss Hotel School, who trained at SHS South Africa, as well as Ethan Joseph of the Saxon Hotel, who graduated from FBI Chef School. Lesedi Morudi of Four Seasons Hotel The Westcliff is another team member and trained at Capsicum Culinary Studio. Phenyo Pooe of 54 on Bath trained at The Professional Cooking Academy, while Pholoso Sebola of Marriott Melrose Arch is a graduate of HTA School of Culinary Art. Together, the chefs represent a combination of hotel kitchens, private catering, culinary schools and professional hospitality environments. Their different backgrounds will be important as they work towards creating a unified approach for the international competition.
Their preparation is being guided by head coach Donaldson Madubela, with technical head coach Marcus Gericke and pastry coach Catherine Adonis supporting the team. Team manager and director of competitions Pieter Malan and head of team talent Mahlomola Thamae are also involved in managing the team’s preparation and development. The coaching structure reflects the level of detail required to prepare for an international culinary competition of this scale. The chefs must refine their recipes while also developing speed, consistency, communication and efficient kitchen workflows. Every element of their performance can affect the final result, making the preparation period critical as the competition approaches.
While the chefs concentrate on their culinary preparation, the financial demands of competing internationally remain a significant concern. Preparing a national team requires funding for ingredients, equipment and training over several months, while international participation adds expenses such as flights, accommodation, visas and competition-related costs. These expenses can create additional pressure for young chefs who are still establishing themselves professionally. The SA Chefs Association is therefore appealing to businesses, hospitality groups, food producers, suppliers and members of the public to help the team complete its journey to Luxembourg. Support of different sizes can contribute towards the costs associated with training and competing on the international stage.
Pillay said the chefs had already earned their place on the national team and now required broader support from South African businesses and the wider community. The appeal is aimed at ensuring that financial limitations do not prevent the young chefs from representing their country after successfully completing the selection process. Corporate organisations can also explore sponsorship opportunities while food companies and suppliers may be able to contribute through products, equipment or other forms of assistance. For individual supporters, smaller contributions can also help meet the wider costs involved in preparing and sending the team to Luxembourg. The fundraising effort gives South Africans an opportunity to contribute directly to the development of young culinary professionals.
For the nine chefs, competing at the 2026 Culinary World Cup could provide valuable international exposure and experience at an important stage of their careers. Working alongside experienced coaches and competing against teams from different countries can expose them to new techniques, standards and approaches to professional kitchen management. The experience could also strengthen their professional profiles as they continue developing within South Africa’s hospitality sector. Their participation gives them an opportunity to demonstrate what young South African chefs can achieve when they combine formal training with practical experience and disciplined preparation. It also creates an opportunity for the wider culinary industry to invest in emerging talent.
Team Masakhane’s name carries a message that reflects the challenge facing the team as November approaches. Masakhane means “let us build together”, and the team’s journey to Luxembourg will require more than the skills of the nine chefs alone. They have already earned their national colours through a demanding selection process and are now preparing to represent South Africa against some of the world’s young culinary talent. The remaining challenge is to ensure that they have the resources required to complete their preparation and travel to Luxembourg. With businesses, hospitality organisations, food industry partners and members of the public supporting the campaign, Team Masakhane can continue its preparations with the backing needed to take South African culinary talent to the international stage.
