When Chef Donaldson Madubela walked into the Global Chef Competition kitchen in the UAE, he knew he was stepping into more than just a cooking challenge.

Representing South Africa and, by extension, Africa, came with the kind of pressure that even 20-plus years in top kitchens can’t quite prepare you for.

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“Even after I came back, I had to quickly forget about it because of business requirements. But now that the dust has settled, I feel proud. There’s been a lot of interest in what happened and what’s next.”

Madubela was one of only three chefs chosen to represent Africa at the 2025 semi-finals, competing against counterparts from the Middle East.

He said the tempo was brutal as he had to plate nine dishes in two hours.

“In the first hour alone, we were sending out courses every 15 to 20 minutes.”

Madubela pointed out that a moment of real triumph came when his freezer failed just as he needed to set a sorbet. With no time to panic, he reached for dry ice.

“In 15 minutes, it was frozen perfectly. That was the moment. That’s when I knew the backup plan was working.”

@caxtonjoburgnorth Chef Donaldson Madubela, makes a beef tataki dish and gives advice to upcoming chefs who look up to him. #Chef #Sandton ♬ original sound – Caxton Joburg North

He explained that his standout dish was a halibut creation inspired by his decade of cooking on island resorts.

“Seafood is something I am deeply connected to. And every time I cook that dish, the team says they cannot fault it.”

Madubela elaborated that, still, challenges abounded, especially from unfamiliar equipment to the UAE’s scorching heat, but he had to adapt fast.

Sharing limited prep space and a fryer filled with palm oil, not his preferred sunflower, tested his precision.

Madubela credits the competition for sharpening his awareness of the details.

“One thing I did not expect was the emphasis on mise en place documentation. You had to record temperatures from receiving to plating. It’s something we do in hotels, but I never thought it would be part of the competition.”

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