Mthobeli Ndaleni, a talented chef from South Africa, has had an exceptional culinary journey that has taken him from his humble beginnings in a Gauteng township to working alongside the United States’ elite golfers and basketball players.
Working with renowned celebrity Chef Francisco, Ndaleni earned his reputation as a skilled chef, cooking for America’s rich and famous at exclusive venues like The Club in Admirals Cove, Florida, and the Chicago Lake Golf Club.
According to Ndaleni, a winning attitude and a relentless drive for success are as crucial in the kitchen as the perfect blend of spices on a South African pancake. These qualities shone brightly in an online CV he created while job-hunting in Florida, ultimately landing him an interview for the coveted Admirals Cove position.
In 2020, after nearly a decade in the United States, Ndaleni returned to his culinary beginnings at the Radisson Blu in Port Elizabeth (Gqeberha), where he had started his career in hospitality as a kitchen porter.
Thirteen years after first joining the hotel, Ndaleni’s successful journey in the culinary world had come full circle. Eager to learn and grow, he spent his free time watching the Food Network and taking notes.
Despite his passion, Ndaleni still had to prove his culinary prowess by cooking for the hotel staff. With their support, he passed the test and went on to study at the esteemed Christina Martin Culinary Art Studio in Plettenberg Bay.
During his time in the United States, Ndaleni developed a taste for American-style barbecue and Mexican cuisine, but his signature dish, grilled scallops with vegetable ragout, showcased his identity as a chef. This exquisite creation can now be savored at the Radisson Blu.
The proud father of two recently won the Best Chef category at Nelson Mandela Bay’s Hospitality Awards & Gala, a testament to his talent and dedication. Ndaleni aims to continue mentoring future chefs and showing gratitude for the contributions others have made to his journey.
Mthobeli Ndaleni’s incredible journey from South Africa to America and back again is a testament to his perseverance, passion, and the power of culinary art to transcend geographical boundaries.
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