While football and rugby often dominate conversations about world cups, a group of talented young South Africans is preparing to represent the country on a different international stage. Team Masakhane, South Africa’s national junior culinary team, will travel to Luxembourg in November to compete in the prestigious 2026 Culinary World Cup, one of the world’s largest and most respected culinary competitions.
Culinary World Cup
Taking place from 21 to 25 November 2026, the event will bring together more than 2,000 chefs from 55 countries, creating a global showcase of culinary excellence, innovation and teamwork.
Selected through a rigorous national process led by the SA Chefs Association, the nine-member team represents some of South Africa’s most promising young culinary talents. Each team member is under the age of 25 and has earned the honour of wearing the country’s green and gold colours.
The team includes four young women who are already making their mark in the hospitality industry: Unami Binda from Four Seasons Hotel The Westcliff, Makgobokele Nchabeleng, a private chef, Loyiso Mlondo from 54 on Bath and Elizabeth Ncube from the Saxon Hotel.
Team Masakhane
Joining them are Callum Condie from Swiss Hotel School South Africa, Ethan Joseph from the Saxon Hotel, Lesedi Morudi from Four Seasons Hotel The Westcliff, Phenyo Pooe from 54 on Bath and Pholoso Sebola from Marriott Melrose Arch.
Behind the scenes, an experienced support team is helping prepare the chefs for the challenge ahead. Award-winning chef Donaldson Madubela leads the squad as Head Coach, supported by Technical Head Coach Marcus Gericke and Pastry Coach Catherine Adonis. Team Manager and Director of Competitions Pieter Malan, together with Head of Team Talent Mahlomola Thamae, complete the leadership team.
With only weeks remaining before departure, training has intensified. The Culinary World Cup demands far more than technical cooking skills. Competitors must demonstrate precision, teamwork, creativity and consistency under pressure.
Team Masakhane will compete in two major categories. The first, the Hot Kitchen, requires the team to prepare and serve a three-course meal for 70 guests. The second, the Chef’s Table, challenges competitors to present a themed menu of three dishes judged on factors such as taste, innovation, workflow, technique, hygiene and food waste management.
South African Chef Association
According to SA Chefs President Coo Pillay, the competition offers an opportunity to showcase not only individual talent but also South Africa’s culinary identity.
“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.”
However, reaching the World Cup requires more than skill and dedication. Months of preparation come with significant costs, including training, ingredients, specialised equipment, travel, accommodation, visas and competition fees.
“Our young chefs have earned their place on the team,” Pillay explains. “Now they need the support of South African businesses and the wider community to ensure financial barriers do not stand in the way of this opportunity.”
SA Chefs has therefore called on businesses, hospitality groups, food producers, suppliers and members of the public to support Team Masakhane’s journey. Sponsorships and contributions will help ensure the team can focus on delivering their best performance when they take to the international stage.
The team’s name, Masakhane, means “let us build together”. It reflects not only the spirit of collaboration within the squad but also the collective effort required to nurture the next generation of South African culinary talent.
As the countdown to Luxembourg continues, Team Masakhane carries more than knives and recipes. They carry the hopes of a culinary industry eager to show the world what South Africa’s young chefs can achieve.
