SA Chefs Announces Junior Training Squad for 2026 Culinary World Cup
SA Chefs Ann. ounces Junior Training Squad for 2026 Culinary World Cup. The South African Chefs Association (SA Chefs) has unveiled the 10-member Junior Team Masakhane Training Squad that will begin preparing to represent the country at the 2026 Culinary World Cup in Luxembourg.
The international competition is scheduled to take place from 21 to 25 November 2026 and is recognised as one of the world’s leading culinary contests, bringing together national teams to compete across a range of professional cooking disciplines.
The squad was selected following national trials and an industry judging process, with the successful candidates drawn from hospitality establishments and culinary institutions across South Africa. Their selection marks the start of an intensive training programme focused on developing technical skills, teamwork, creativity and discipline ahead of the global competition.
The 2026 Junior Team Masakhane Training Squad comprises Callum Condie, Elizabeth Ncube, Ethan Joseph, Lesedi Morudi, Loyiso Mlondo, Makgobokele Nchabeleng, Phenyo Pooe, Pholoso Sebola, Thando Ntsele and Unami Binda.
The selected chefs represent organisations and institutions including the Saxon Hotel, Four Seasons Hotel The Westcliff, 54 on Bath, Marriott Melrose Arch, the University of Johannesburg and SHS South Africa. Their culinary training backgrounds include Capsicum Culinary Studio, HTA School of Culinary Art, Soweto Chefs Academy, The Professional Cooking Academy, CTIA and FBI Chef School. The national trials were hosted by NH Hotel Sandton.
The team will be led by Head Coach Chef Donaldson Madubela, supported by Technical Head Coach Chef Marcus Gericke and Pastry Coach Chef Catherine Adonis. Team Manager and Director of Competitions Chef Pieter Malan, together with Head of Team Talent Mahlomola Thamae, will oversee the programme.
Chef Pieter Malan said the Culinary World Cup offers young chefs an opportunity to develop their abilities while representing South Africa on an international stage. He added that the association is committed to supporting the squad throughout its preparation.
SA Chefs President Chef Coo Pillay said the selected team reflects the passion, resilience and innovation of South Africa’s emerging culinary talent and highlighted the role of industry training and mentorship in preparing future professionals.
