Local chef flies the country’s flag high in the United Arab Emirates
For NH Sandton’s executive chef Donaldson Madubela, competing at the Global Chef Competition was about more than medals.
When chef Donaldson Madubela stepped off the plane in the United Arab Emirates recently, he was not just there to cook; he was there to represent an entire continent.
As one of three chefs chosen to represent Africa in the 2025 Global Chef Competition Senior Semi-Finals, the NH Sandton’s Tradewinds Restaurant executive chef carried more than his knives; he carried responsibility.
Read more: A seat at the Chef’s Table in Sandton
“We don’t have many chefs on that level, flying the flag for African cuisine,” he shared. “So, it was not just about me as a person; it was about the brand I represent, NH Hotels, and about showing that African chefs belong in global kitchens.”
He said it wasn’t all glamour. The working conditions were unfamiliar and tight, pointing out that the prep area had one sink for everything: vegetables, proteins, and even dishes, and he had to share ovens with competitors, and had to adjust to local ingredients and temperatures. “You go from South African winter to cooking in 44º heat. Everything changes, your menu, your rhythm, even your plating.”
Even though he faced numerous changes, his halibut dish, inspired by a decade spent cooking on North Island, Seychelles, Anatara Bazaruto Island, Mozambique, and Desroches Island, Seychelles, won praise from his mentors. And when the freezer failed, he didn’t panic. “I set my sorbet on dry ice. In 15 minutes, it was perfect. That is the kind of quick thinking you need.”
@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 added that what stuck with him was the standard of culinary skills. “What I saw there, ice carving, chocolate sculpture, food carving, that’s another level. In South Africa, we don’t have nearly enough chefs trained in those skills anymore.”
He pointed out that he was already thinking about how to close that gap. “We have to build that talent again. Being a chef isn’t just about trending online; it’s about knowing your craft.”
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