Chef Sanele Zikhali brings African heritage to life at Town Lodge Umhlanga through her creative and soulful cooking. Inspired by family memories and traditions, she transforms classic South African dishes like Shisa Nyama and slow-roasted lamb shank into joyful meals that bring people together. Her kitchen is a place of warmth and storytelling, where old recipes are lovingly reimagined with fresh flavors. Through her food, Sanele celebrates culture, connection, and the rich spirit of Africa every day.
Who is Chef Sanele Zikhali and what defines her culinary journey at Town Lodge Umhlanga?
Chef Sanele Zikhali combines African heritage and creativity through dishes that honor tradition and innovation. Influenced by family, she transforms classic South African flavors like Shisa Nyama and slow-roasted lamb shank into vibrant, communal meals celebrating culture, memory, and connection.
Roots of Inspiration: Childhood and Family Influence
Every year, as Africa Day approaches, a buzz sweeps through Town Lodge Umhlanga. The air comes alive with a dance of aromas—roasting spices, caramelizing onions, sizzling meats—directed by the steady, passionate hands of Chef Sanele Zikhali. For Chef Sanele, food is more than a profession; it embodies her deepest memories, embodies tradition, and acts as a bridge between generations. She channels the spirit of Africa—innovative, steadfast, and steeped in history—with every dish she creates.
Sanele’s love for cooking began long before she wore a chef’s coat or wielded a professional chef’s knife. In the Zikhali family kitchen, she first learned to respect ingredients and appreciate the communal power of food. As a child, she watched her mother work culinary magic, transforming simple, everyday produce into feasts that united the family. The kitchen became her first classroom, its battered table doubling as her stage and school desk. There, she discovered that food could do what words often failed to—it could anchor families, mark celebrations, and create lasting memories.
When Sanele made her way to university, she chose to study education, drawn in by a desire to nurture and teach. Yet, the pull of the kitchen remained irresistible. Teaching offered a sense of purpose, but it couldn’t satisfy her hunger for creativity. After just one year, she boldly shifted direction, swapping textbooks for chopping boards. Enrolling in culinary college became her leap of faith—a decision that opened the door to a vibrant new world where food became her voice and her art.
Crafting a Culinary Identity: Training and Professional Evolution
Culinary college fostered Sanele’s growth, turning her natural instincts into refined skills. The environment buzzed with energy—a blend of discipline, experimentation, and camaraderie. Here, she absorbed the science behind temperatures, textures, and timing, but she also discovered the value of intuition. Sanele learned when to lean on tradition and when to let her senses guide her. The friendships she formed and the kitchen teamwork she experienced shaped her as much as any formal lesson.
Now, as head chef at Town Lodge Umhlanga, Sanele treats her kitchen as an artist would a canvas. Each meal is crafted with intention, each menu item telling a story of resilience and innovation. Her culinary repertoire showcases both South African classics and her own imaginative twists. Among her most celebrated offerings is the Shisa Nyama—a staple of South African social life, where flame-grilled meats mingle with vibrant sides and lively conversation. Sanele reveres Shisa Nyama not only for its flavors, but for the sense of togetherness it fosters every time it’s served.
For Chef Sanele, food often carries echoes of memory. Her signature beef goulash with steamed bread pays loving tribute to her mother, calling back to evenings filled with the heady scent of stews simmering on the stove. She doesn’t just replicate family recipes—she reinvents them, weaving in her personal story while honoring the generations before her. This approach mirrors how artists reimagine familiar themes using fresh techniques, ensuring each dish remains rooted yet ever-evolving.
Celebrating Tradition and Innovation: Flavors, Rituals, and Culinary Philosophy
Sanele holds dear cultural rituals that define African hospitality. One such tradition is the “Seven Colours Sunday,” a weekly feast that explodes with color and flavor after church services. Families gather to share dishes like pumpkin, beetroot, green beans, and corn, each prepared with care and pride. For Sanele, these gatherings go beyond physical nourishment—they reaffirm the bonds of family and community that form the backbone of her cooking philosophy.
Her pantry staples reflect her culinary creativity and resourcefulness. Garlic stands out as her favorite ingredient, thanks to its uncanny ability to infuse depth and complexity into any dish. Eggs and jam are her go-to essentials, symbols of versatility and comfort. On the other hand, she shies away from sour flavors, preferring a harmonious balance on the palate. Sanele’s knife, ever sharp and reliable, acts as both a tool and an extension of her artistry, allowing her to execute each recipe with precision and flair.
When she steps outside her kitchen, Sanele enjoys the relaxed atmosphere and honest cuisine at Ocean Basket, a favorite local seafood spot. However, her culinary dreams stretch further: she longs to explore Paris, the epicenter of French gastronomy. Wandering its vibrant markets, sampling pastries, and absorbing the city’s culture would, she believes, deepen her skills and inspire new stories to tell through food. She also admires fellow chef Onezwa Mbola, who champions local ingredients and crafts distinctly African narratives on every plate.
Comfort food holds a special place in Sanele’s heart. For her, pasta delivers solace through its tender texture and limitless adaptability—qualities she strives to echo in her own dishes. She remains unimpressed by outdated trends like Devilled Eggs and Chicken à la King, seeing them as disconnected from the vitality and authenticity she values. Through her cooking, Sanele always seeks to evoke connection, celebration, and a sense of place.
Culinary Generosity: Sharing Recipes and Honoring Heritage
City Lodge Hotels prides itself on nurturing local talent and honoring South African heritage, and Sanele embodies this mission perfectly. She believes that cooking should be an act of generosity. Her kitchen rings with laughter and the rhythmic chop of knives, as she willingly shares her recipes and welcomes others into her world. Her signature Slow Roasted Lamb Shank stands as a testament to patience, communal eating, and the joy of sharing a meal.
To prepare this dish, Sanele marinates lamb shanks in olive oil, garlic, rosemary, thyme, and red wine. She slow-roasts the meat until it becomes tender, infusing it with layers of aroma and flavor. For the sauce, she combines butter, cream, jalapeños, and lamb marrow, finishing with cheddar for richness. She serves the lamb atop a creamy sweet potato mash, made even silkier with cream and Laughing Cow cheese. When presented at the table, the dish commands attention, inviting both admiration and delight.
Sanele’s approach to recipes is inviting and creative—she encourages cooks to adapt, experiment, and make each dish their own. This generosity mirrors the spirit of African hospitality, where every guest is welcomed and every meal becomes a celebration.
As Sanele continues to cook, she honors the legacy of her family, mentors, and ancestors, while forging her own path. Her story, much like a slow-cooked stew, gains depth and complexity with each new experience. She understands that great food nourishes both body and soul, bringing people together and forging memories that last.
A Living Legacy: African Cuisine’s Evolving Story
African cuisine draws from a rich tapestry of influences—indigenous traditions, migrations, colonial history, and global exchanges all contribute to its unique character. Chefs like Sanele Zikhali stand at the crossroads of past and present, skillfully blending ancestral wisdom with contemporary creativity. Through their hands, the continent’s culinary narrative continues to unfold, offering comfort, celebration, and connection on every plate.
On Africa Day and throughout the year, Sanele’s dishes honor and advance this tradition. They tell stories of resilience, joy, and togetherness—reminding us that food can be both a link to our roots and a bridge to new possibilities. In her kitchen, heritage lives on, and each meal becomes a tribute to the vibrant, ever-evolving spirit of Africa.
Who is Chef Sanele Zikhali and what defines her culinary journey at Town Lodge Umhlanga?
Chef Sanele Zikhali is a passionate South African chef who brings African heritage and creativity to life through her cooking at Town Lodge Umhlanga. Inspired by her family traditions and childhood memories, she transforms classic dishes like Shisa Nyama and slow-roasted lamb shank into vibrant, soulful meals that celebrate culture, connection, and the rich spirit of Africa. Her culinary journey combines tradition with innovation, making every dish a story of resilience and togetherness.
What inspired Chef Sanele’s love for cooking and how did she train professionally?
Sanele’s love for cooking began in her family kitchen, where she watched her mother create meals that united the family. Initially pursuing education at university, she soon realized her true passion lay in the kitchen. She then enrolled in culinary college, where she honed her skills by blending discipline with creativity. This training, combined with her natural instincts and cultural roots, helped her evolve into the chef she is today, capable of turning heritage recipes into artful, contemporary dishes.
What are some signature dishes Chef Sanele is known for at Town Lodge Umhlanga?
Chef Sanele is renowned for her Shisa Nyama, a South African staple featuring flame-grilled meats served with vibrant sides that foster communal dining and lively conversation. Another signature dish is her Slow Roasted Lamb Shank, marinated with garlic, rosemary, thyme, and red wine, slow-cooked until tender, and served with a creamy sweet potato mash. These dishes exemplify her approach of honoring tradition while adding her own creative twists to make the meals uniquely joyful and memorable.
How does Chef Sanele incorporate African traditions and rituals into her cooking philosophy?
Sanele embraces African hospitality and cultural rituals such as the “Seven Colours Sunday” feast, where families gather to share colorful, carefully prepared dishes after church. She views food as more than nourishment—it is a way to reaffirm family bonds and community spirit. Her pantry staples like garlic and eggs highlight her resourcefulness and creativity, while her preference for balanced flavors reflects her culinary philosophy centered on harmony, connection, and celebration.
How does Chef Sanele approach sharing her recipes and culinary knowledge?
Chef Sanele believes cooking is an act of generosity and hospitality. Her kitchen at Town Lodge Umhlanga is filled with warmth, laughter, and creativity, where she openly shares her recipes and encourages others to adapt and experiment. This welcoming attitude reflects the spirit of African hospitality, where every meal is a celebration and every guest is valued. Through sharing, she honors her heritage while fostering a vibrant culinary community.
What is Chef Sanele’s vision for the future of African cuisine?
Chef Sanele sees African cuisine as a living legacy, shaped by indigenous traditions, migrations, and global influences. She strives to blend ancestral wisdom with modern creativity, continuing to evolve the continent’s culinary story with each dish she creates. Her vision includes honoring resilience and cultural richness while exploring new inspirations—such as her dream to experience French gastronomy in Paris—to deepen her skills and storytelling through food. Through her work, she aims to keep African heritage alive and vibrant for generations to come.
