Exploring Culinary Delights at the SA Chef Conference & Expo 2025

Food enthusiasts and industry professionals converged in Johannesburg in August for the second annual SA Chef Conference & Expo. Hosted at Capital Empire in Sandton, Johannesburg, the event brought together sponsors, suppliers, exhibitors, and speakers for a two-day culinary extravaganza.

Attendees were treated to a diverse range of culinary discussions, from the integration of AI in cooking to the art of blending local flavors with global trends. The conference showcased the talents of leading chefs and partners in South Africa, offering insights into the evolving landscape of the culinary world.

Reflecting on her journey to the event, the author shared a nostalgic moment recalling her first culinary experience in South Africa at the Africa Food Show in Cape Town. This previous event laid the foundation for her appreciation of the fusion between local African cuisine and international culinary influences.

One of the highlights of the SA Chef Conference was the presence of renowned figures such as Vusi Ndlovu and Absie Pantshwa, the innovative minds behind EDGE X VUE. Known for their reinvention of traditional African dishes through a fine dining lens, Ndlovu and Pantshwa captivated attendees with their culinary creations.

The event also featured a stellar lineup of chefs including Wandile Mabaso, Johannes Richter, and Dr. Anna Trapido, each contributing their expertise to the vibrant discussions and culinary showcases.

During a panel discussion titled ‘Balancing Act’, industry luminaries delved into topics such as creativity, sustainability, and customer satisfaction. Key figures like Bertus Basson and Johannes Richter emphasized the importance of sourcing local ingredients to support the South African economy while delivering authentic and innovative dishes.

A notable moment from the discussion was when Pantshwa highlighted the delicate balance between catering to local tastes and international palates, a challenge that requires finesse and cultural sensitivity.

Richter underscored the diversity and hospitality that define South African cuisine, showcasing the country’s culinary prowess on a global stage.

The expo floor buzzed with activity as brands like Unilever Food Solutions and Chef Gear showcased their latest products and innovations. Foodpreneurs displayed a wide array of offerings, from delectable desserts to artisanal condiments, providing a glimpse into the vibrant food landscape of South Africa.

One standout product was the award-winning Nayi Le Achaar Pâté, a unique creation by Thulani Mlambo that reimagines traditional South African condiments for a modern audience. The expo served as a platform for entrepreneurs like Mlambo to showcase their culinary ingenuity and passion for reinventing local flavors.

As the SA Chef Conference & Expo 2025 drew to a close, attendees left with a deeper appreciation for the rich tapestry of South African cuisine and the innovative spirit driving the culinary industry forward.