Alumnus: Fungai Rore

At just 31, Fungai Rore is living proof that passion, determination, and cultural roots can blend to create something truly extraordinary. Born and raised in Harare, Zimbabwe, Rore’s love for cooking was inspired not by celebrity chefs, but by her father’s home-cooked meals.

“My dad used to cook for us often. He always said food was more than just a meal, it was a way to bring people together.”

The comforting flavours of Zimbabwean cuisine - sadza, dried meats, leafy greens - shaped her culinary foundation, but it wasn’t until 2024 that Rore transformed her passion into a profession, when she enrolled at Capsicum Culinary Studio’s Cape Town campus, diving head-first into the Assistant Chef programme.

“Capsicum gave me more than technical skills,” she says. “It gave me discipline, purpose, and a deep respect for food.”

After completing the six-month course, Rore landed a position as a Commis Chef at Rykaarts Restaurant at Longridge Wine Estate in Stellenbosch. Surrounded by vineyards and mountain views, she found herself cooking with intention and quickly caught the attention of her team. Within just a month, she was promoted to Chef de Partie.

“We cook with respect for ingredients. It’s more than just food, it’s philosophy, family, and care,” she says.

Looking ahead, Rore dreams of launching her own private catering company, where she can fuse her Zimbabwean roots with modern culinary techniques.

And, although she’s still early in her journey, she is already leaving a mark, and with every dish, South Africa is tasting the power of heart-led, heritage-rich cooking.