Ten student chefs have been named in South Africa’s squad set to represent the country at the 2026 Culinary World Cup in Luxembourg.
South Africa (16 July 2026) – The South African Chefs Association (SA Chefs) has announced its Junior Team Masakhane Training Squad – ten young chefs who have been selected to begin their training for the 2026 Culinary World Cup in Europe!
The squad was chosen through a national call for entries, followed by trials and a full judging process. Together, they represent seven prestigious training institutions across the country.
Those include Capsicum Culinary Studio, HTA School of Culinary Art, Soweto Chefs Academy, The Professional Cooking Academy, CTIA, FBI Chef School and SHS South Africa.
The Culinary World Cup is one of the most respected competitions in the industry, in the world. National teams compete at the highest level of professional cookery.
South Africa’s young culinary stars, dubbed the Junior Team Masakhane Training Squad, will now work on sharpening their kitchen knives – along with their technical skills, teamwork, creativity and discipline – before they take on the world’s best.
Leading the coaching team is Head Coach Chef Donaldson Madubela, supported by Technical Head Coach Chef Marcus Gericke and Pastry Coach Chef Catherine Adonis. Team Manager and Director of Competitions Chef Pieter Malan and Head of Team Talent Mahlomola Thamae will also oversee the squad’s development.
The skills the student squad will acquire for their run at the Culinary World Cup will play a great role in setting up their careers for the future.
“The Culinary World Cup provides an invaluable platform for young chefs to develop their skills while representing South Africa on one of the most respected stages in international culinary competition. This group represents the future of our industry, and we are committed to guiding and supporting them as they grow into world-class culinary professionals.” says Chef Pieter Malan.
Training now gets underway, backed by the squad’s coaches, employers, training institutions and partners as Team Masakhane works towards flying South Africa’s flag high at the 2026 Culinary World Cup in Luxembourg.
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- Callum Condie – Swiss Hotel School (SHS South Africa)
- Elizabeth Ncube – Saxon Hotel (HTA School of Culinary Art)
- Ethan Joseph – Saxon Hotel (FBI Chef School)
- Lesedi Morudi – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)
- Loyiso Mlondo – 54 on Bath (Capsicum Culinary Studio)
- Makgobokele Nchabeleng – Private Chef (CTIA)
- Phenyo Pooe – 54 on Bath (The Professional Cooking Academy)
- Pholoso Sebola – Marriott Melrose Arch (HTA School of Culinary Art)
- Thando Ntsele – University of Johannesburg (Soweto Chefs Academy)
- Unami Binda – Four Seasons Hotel The Westcliff (Capsicum Culinary Studio)
“This talented group of young chefs embodies the passion, resilience and innovation that define South Africa’s culinary future. Their selection is not only a personal achievement but a reflection of the strength of our industry’s training and mentorship. We are proud to support them as they prepare to showcase South African excellence on the global stage.” says SA Chefs President, Chef Coo Pillay.
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