The South African Chefs Association has announced the 10-member Junior Team Masakhane Training Squad that will begin preparations to represent South Africa at the 2026 Culinary World Cup, taking place in Luxembourg from 21 to 25 November.
Selected following national trials and an industry judging process, the 10-member squad brings together young chefs from leading hospitality establishments and culinary institutions across the country.
The Culinary World Cup is organised by the Vatel Luxembourg as part of the Expogast, a culinary fair, which is held every 4 years in Luxembourg.
One of the world’s most prestigious culinary competitions, it brings together national teams to compete across professional cookery disciplines.
Selection of the 10-member squad marks the beginning of an intensive training programme designed to develop the technical excellence, teamwork, creativity and discipline required for the international stage.
The 2026 Junior Team Masakhane Training Squad
Callum Condie
Callum Condie is balancing his studies at The Swiss Hotel School South Africa with national team duties.
The second-year hospitality and culinary student trains at the school’s campus, which serves as the official training base for the Junior Culinary Team. It is where the squad develops new menus, tests ideas and spends countless hours refining techniques.
Elizabeth Ncube
Elizabeth Ncube has quickly become one of the country’s brightest young chefs. Working at the Saxon Hotel, Villas and Spa, she has already collected several competition victories after graduating from the HTA School of Culinary Art.
She won the HTA Legacy Competition in 2022 before returning to claim the professional category in 2025. She also trained in France for three months and finished second in the Johannesburg regional round of the Chaîne des Rôtisseurs Jeunes Chefs Competition.
Ethan Joseph
Ethan Joseph works at the Saxon Hotel, Villas and Spa, where he continues to develop under executive chef Matthew Foxon.
A graduate of the Food and Beverage Institute Chef School, Joseph has built a reputation for strong technical skills and a passion for fine dining.
Lesedi Morudi
Lesedi Morudi is completing his final year at Capsicum Culinary Studio while gaining practical experience at the Four Seasons Hotel The Westcliff in Johannesburg.
His growing list of achievements includes winning the 2025 CTH Student Chef Skills Competition with teammate Unami Binda and finishing second at the South African Pastry Championship.
Loyiso Mlondo
Loyiso Mlondo is part of the team at 54 on Bath in Johannesburg, where he continues to build his skills in a busy hotel kitchen.
A graduate of Capsicum Culinary Studio, his selection rewards years of hard work and commitment to professional cooking.
Makgobokele Nchabeleng
Makgobokele Nchabeleng has already made a name for herself in South African culinary circles.
The private chef won the junior division of the 2026 Unilever Future Menus Chef of the Year Competition after graduating from the Chefs Training and Innovation Academy. Her success has placed her among the country’s rising culinary stars.
Phenyo Pooe
Phenyo Pooe also works at 54 on Bath, where he helps prepare dishes for the hotel’s Level Four Restaurant.
A graduate of The Professional Cooking Academy, he is involved in seasonal menu development and continues to build experience in one of Johannesburg’s respected hospitality kitchens.
Pholoso Sebola
Pholoso Sebola works at the Johannesburg Marriott Hotel Melrose Arch after completing his studies at the HTA School of Culinary Art.
His training combined classroom learning with practical experience in leading hospitality establishments, helping prepare him for the demands of international competition.
Thando Ntsele
Thando Ntsele is a Commis Chef at the University of Johannesburg School of Tourism and Hospitality and is linked to the Soweto Chefs Academy.
He already has international competition experience after representing South Africa at the African Culinary Cup in Cairo in 2024, where he competed in the Hot Kitchen section.
*Info sourced from IOL.
Guiding the squad on their training journey is Head Coach Chef Donaldson Madubela, Technical Head Coach Chef Marcus Gericke, and Pastry Coach Chef Catherine Adonis.
Management oversight is provided by Team Manager and Director of Competitions Chef Pieter Malan, alongside Head of Team Talent Mahlomola Thamae.
“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,” says Chef Pieter Malan. “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.”
President of SA Chefs, Chef Coo Pillay, adds: “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.”
