Seasoned chef Donaldson Madubela is energised by bringing global culinary competition experience and authentic SA flavour to his diners at the NH Johannesburg Sandton Hotel.
Madubela, 38, is the executive chef at Tradewinds restaurant at the snazzy NH Johannesburg Sandton Hotel and Resort and was among three hand-picked chefs selected to compete at the 2025 Global Chef Competition Senior, where he represented SA and the diaspora in the Africa and Middle East regional semi-finals.
“I was approached by the South African Chefs Association, who were looking at all the chefs in the country to see who would fit to represent SA. When I was approached, I agreed, but I wouldn’t do this by myself and I will need permission from the hotel,” Madubela says.
With more than 15 years of culinary experience under his pleated chef hat, Madubela knows his way around the kitchen. However, competing at the Global Chef Competition was a different type of pressure for him.
“I had about two months to practice and we did weekly. There would be days when we agree to practice in the competition environment, where in two hours, you must come up with nine plates, three of each course. In the first hour, you need to pretty much prep everything that you have and cook it. Because thereafter, every 15-20 minutes, you must present a course. One can understand the pressure that comes with the timing of all your planning, it’s intense,” he says.
“We were given a mediatory list of ingredients that you must use in your dishes. We were given halibut as a starter and then the main course was veal loin and for desserts, I was given 35% and 70% Valrhona chocolate and mango.”