Culinary heavyweights take top roles at SA Chefs Association

3 min read
Chef Andile Somdaka and Chef Mahlomola Thamae bring decades of culinary experience as they take on new leadership roles focused on strengthening the profession and supporting the next generation of chefs.
Chef Andile Somdaka and Chef Mahlomola Thamae bring decades of culinary experience as they take on new leadership roles focused on strengthening the profession and supporting the next generation of chefs. Picture: Supplied

The South African Chefs Association has fortified its top ranks, appointing industry legends Andile Somdaka and Mahlomola Thamae as vice presidents through 2027.

Bringing over six decades of combined experience - spanning presidential kitchens, international fine dining, and local heritage advocacy - the duo steps into leadership alongside President Coo Pillay.

Their mission: elevate culinary education, mentor the next generation, and champion indigenous African gastronomy on the global stage.

Two chefs, decades of experience

SA Chefs president Chef Coo Pillay said both appointments reflected Somdaka and Thamae's commitment to the association and the wider profession.

“Both Chef Andile and Chef Mahlomola have demonstrated a strong commitment to our Association, our profession and, most importantly, our members,” Pillay said.

He said their experience would be important as the association works to strengthen its offering to members and support the development of young chefs.

“Leadership is never the responsibility of one individual. It requires a collective commitment, shared purpose and people who are prepared to contribute their time, expertise and energy in service of something greater than themselves,” he said.

Chef Andile Somdaka brings more than 30 years of experience, from cooking for Nelson Mandela and Thabo Mbeki to championing indigenous ingredients and South African culinary heritage.
Chef Andile Somdaka brings more than 30 years of experience, from cooking for Nelson Mandela and Thabo Mbeki to championing indigenous ingredients and South African culinary heritage.Picture: Facebook/Andile Somdaka

From cooking for presidents to championing heritage

Somdaka brings more than 30 years of culinary experience to the position. He is best known for serving as a personal chef to former presidents Nelson Mandela and Thabo Mbeki.

In 1994, at the age of 24, Somdaka was entrusted with cooking for Mandela. His knowledge of Eastern Cape cuisine allowed him to prepare familiar dishes that connected the former president with the food of his upbringing.

His cooking for Mandela included maize meal porridge prepared with milk, water and butter as well as fish and roasted vegetables. Somdaka has also spoken about the lessons he learned from Mandela, particularly around humility, respect and collective effort.

Today, he continues to champion indigenous African ingredients and traditional cuisine through Eziko Restaurant & Caterers in Midrand.

Chef Mahlomola Thamae brings nearly three decades of experience spanning international kitchens, luxury hospitality and culinary entrepreneurship, with a focus on growing South Africa’s food industry.
Chef Mahlomola Thamae brings nearly three decades of experience spanning international kitchens, luxury hospitality and culinary entrepreneurship, with a focus on growing South Africa’s food industry. Picture: Facebook/Mahlomola Thamae

From international kitchens to African gastronomy

Thamae brings almost three decades of experience across South Africa and international kitchens.

He began his career in 1999 as a commis chef at the Hyatt Regency Johannesburg before working aboard Royal Caribbean Cruises. He later spent several years in the United Kingdom, including roles at the Hilton London Metropole and Le Pont de la Tour.

During his time in London, Thamae earned a degree in Culinary Arts from Westminster Kingsway College and London South Bank University.

After returning to South Africa, he worked as senior sous chef at Mount Grace Country House & Spa before moving into executive chef positions.

He later established TM Innovations, an events, catering and private chef business based in Soweto. His work has included operating the coffee shop and canteen at Nelson Mandela Children’s Hospital.

Pillay said the association remained focused on developing young chefs and strengthening opportunities across the industry.

“There is important work ahead of us,” he said. “We remain committed to serving our members, advancing our profession and building a stronger future for South African chefs.”

lutho.pasiya@nationalmg.co.za

THE NATIONAL