4 days ago
Trailblazers flavouring the food and wine industry
Women's Month Spotlight | Trailblazers shaking up the food and wine industry
The way to every heart is a good meal and a tasty beverage and these women know all about using their craft to find their way into South Africa's heart.
Mzansi's food and wine industry is like no other. With our rich organic farms sprawling across the country, the country has the unmatched talent in building its own lane in the world of the culinary arts.
Foodies like Zai Restaurant managing director Akhona Ndlovu and chef Nono Mtshali bring their Durban-born flavour to KwaZulu-Natal and beyond, while winemakers Nondumiso Pikashe and Thabile Cele are mastering the art of the flavourful fermented grapes.
Get to know these trailblazers here:
Akhona Ndlovu, managing director of Zai Restaurant
Akhona Ndlovu has emerged as a dynamic force in the business of the culinary arts. Coming from a family of entrepreneurs, they established the Argentinian-style restaurant in 2022, which has been featured on shows like The Real Housewives of Durban, with Akhona taking on the responsibility of managing director.
Tell us about how your background made you the right fit as managing director at Zai Restaurant.
'I have always taken interest in identifying new trends and made them come life, God didn't give me the talent of dancing and singing. I somehow was gifted with the work of my hands and capabilities of a fast learner, which then made it for me to learn and understand hospitality from the floor to the kitchen and general maintenance of the establishment.'
What have been some of the most rewarding and the most challenging parts of focusing on Zai full-time?
'It has been rare that I faced any serious difficulties as a managing director considering how young I was and the little of experience I had when it came to the hospitality industry
'I have thrived [off] of the respect I got from older experienced professionals, like I said, my work and my professionalism spoke for me. I don't think a lot of people possessed what I had and I am truly grateful to God for blessing me with this power.'
With goals to return to school to complete your law degree, how do you hope to merge that with your passion for the restaurant?
'It has been a very challenging year for me academically, I always try to be honest with myself to avoid depression as I can be an overachiever or an overthinker.
'Working with major projects and trying to be a good scholar has been a struggle. Now that I can say that I have somehow mastered my work life, I firmly belief that attaining my degree in the law field is still very much possible. The school of law has really aided me in terms of my own understanding when it comes to business education. So, therefore, it is something that I am still pursuing!'
Nondumiso Pikashe, founder of Sesfikile Wines
Nondumiso Pikashe, the founder of Sesfikile Wines, is no stranger to or novice in the business and recently showcased her flagship wine at the 2025 Proudly South African Local Wine Expo. Ses'fikile, which loosely translates to 'We have arrived', belies the 18 years that Nondumiso has been in business and selling her blended brand of which she regards as her unique selling point.
What sparked your love for winemaking, and what educational or training milestones did you have to achieve to start Sesfikile Wines?
'The discovery that wine was more than just an alcoholic beverage, but a rich heritage and a fascinating industry. I did a few winemaking and wine marketing courses, as well as wine business strategy courses. Of course, continuously learning as I go along.'
What is your favourite part of founding Sesfikile Wines, and what is the most challenging part?
'The favourite part is sticking with the brand name 'Sesfikile' despite a wild backlash from some stakeholders. The fact that some stakeholders have a good grasp of the concept. It is more than a commercial venture but a conduit for social change. The challenging part is access to the market and the ignorance surrounding it. The lack of regulation of policies concerning market monopoly.'
Who were the role models who encouraged you to reach the level you're at now in your career?
'None in the wine-making space, really, as I am one of the pioneers in the black wine business. My grandfather remains my role model as he fed his family from selling vegetables, fruit and milk in Langa township with no formal education during the height of apartheid.'
What heights do you hope to reach in the winemaking space, and how do you hope to keep your momentum and grow from strength to strength?
'Where Sesfikile Winery comes into existence in the form of infrastructure and land, where meaningful collaborations will take place to unravel the full Sesfikile vision. I intend to do this by partnering with funding partners like IDC, NEF / Tourism department and the like. I hope to keep the momentum by remaining resilient, practising self-care, and surrounding myself with people who emit positive energy.'
Nono Mtshali, qualified chef and founder In the Kitchen with Nono
Although chef Nono Mtshali enjoyed cooking from an early age, she only realised that it was her calling at varsity after opening a Facebook page to share her home-cooked meals. The compliments led her to a cooking school and years later, a fulfilling career.
Give us a glimpse into your earliest, great childhood food memory.
'I was drawn to cooking from an early age. I was 12 years old when my malumekazi (aunt) encouraged us (girls) to cook. She noticed that I loved cooking. I would watch her cooking and baking, and help her out. She was a good cook (may her soul rest in peace). I was able to cook on my own for the whole family during weekends by the time I was 13.'
What sparked your passion for the culinary industry, and when did you decide to make a career out of it?
'When I came to Durban to study linguistics, I stayed on my own at a student residence. So, cooking every day after school made me realise that I would also love to be a chef one day because I really enjoyed it. Years later, I decided to open a Facebook page and share my home-cooked meals. The compliments encouraged me so much that I decided to study a cooking course. I hold a diploma in food preparation and cooking from Capsicum Culinary Studio.'
How did you build your brand In the Kitchen with Nono, what services do you offer and who is your target audience?
'When I was at culinary school, I had to think carefully about what I wanted to do with my skill. I created my Facebook page 'In the Kitchen with Nono' and started posting my recipes. The response was phenomenal; people loved what I was doing and asked me to teach them. That is how I started cooking classes, which was a new challenge. I started my classes in Durban and after growing in skill and excitement, I moved to Joburg with them.
'I watched as my passion started lighting up the 'learners.' They started connecting with cooking and making great food. Some of them found a way to flourish in making daily meals while others started to shine and uncover their own love for cooking. Now, I am living my passion, making beautiful food, and inspiring others to do the same.'
Tell us about some of the recipes you have developed, and what inspired them.
'One of my best original creations is sweet and sour lamb chops that have evolved over the years to become so good that I will rarely order lamb chops (which I love) when we eat out because I know I'll be disappointed. This recipe was inspired by the fact that before I became a good cook, I didn't like lamb chops as lamb had a smell … until I learnt to cook it myself! Now it's my favourite.'
What have been some of the challenges and highlights of your food business?
'My biggest highlight would be when I was fresh out of culinary school, right after finishing my exams, and immediately hired as a head chef at a four-star restaurant in Durban managing 17 chefs and cooks. Another one is becoming a food ambassador of Gateway Mall.'
Thabile Cele, assistant winemaker at Steenberg Wine Farm
Thabile Cele is rising in the ranks of winemaking, having recently been appointed as Steenberg's assistant winemaker after completing a successful harvest internship in 2023.
What sparked your love for winemaking and what educational or training milestones did you have to achieve to become the Assistant Winemaker at Steenberg?
'My journey into winemaking began with a deep love for both chemistry and nature. That curiosity led me to explore a path that quickly became more than just a career, it became a lifestyle.
'I studied winemaking, Bachelor of Agriculture majoring in Oenology and Viticulture at Elsebenbug Agricultural training institute, completed in 2019, and Postgraduate diploma in Biotechnology completed in 2024. I have completed 8 harvest internships, including 3 with the CWG, 2 at Steenberg and 3 international harvest, and 1 vineyard internship in Germany.'
What is your favourite part of your position and what is the most challenging part?
'Harvest season is my favourite time of the year, from getting the grapes in, the change in the aromas in the cellar to harvest adrenaline rush. I wouldn't really say challenging but an area where I know I still have to work on is communication and presenting wine.'
Who were the role models who encouraged you to reach the level you're at now in your career?
'My grandmother, that lady, knew how to hold her head up and believe in herself regardless of the challenges she encountered. In the wine industry the mentors I got to work with, especially Elunda Basson and Carl Schutz, have made a great contribution in my career.'
What heights do you hope to reach in the winemaking space and how do you hope to keep your momentum and grow from strength to strength?
'Continuous professional and personal growth, working in projects that push boundaries while honouring traditions, exploring innovation potentials while ensuring terroir true expression. Challenging myself to grow personally, continuously evaluating areas of growth and working on them.'
What is the best piece of advice you've received that has always stuck with you?
''You are where you need to be now, consume your space and do so proudly but remember to be humble and kind'.'
