Alumnus: Sesethu Bukani

At just 28, Chef Sesethu Bukani has already cooked his way from the township of Mdantsane, East London, to the gleaming skyline of Doha, Qatar, where he now works as a Commis Chef at Nobu Doha inside the luxurious Four Seasons Hotel. His story is one of resilience, faith, and relentless ambition—a journey that proves dreams born in humble beginnings can flourish on the world stage. “I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.”

Sesethu’s love for food began at home under the watchful eye of his mother. By his teens, he was already experimenting with flavours and running a small food business, Kota Past 9, selling kotas and dagwoods from his home. This passion led him to enrol at Capsicum’s Rosebank campus in 2024, a turning point that gave him both the technical skills and confidence to dream bigger.

After completing internships at The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, Sesethu landed a virtual interview with Four Seasons Hotel Doha, which changed his life forever. Today, as Garde Manger Chef, he handles intricate seafood and cold dishes, blending Japanese Peruvian precision with South African soul.

“Discipline is everything,” he says. His daily routine, grounded in prayer, healthy eating, and fitness, mirrors his approach to cooking: balance, mindfulness, and consistency.

Inspired by simplicity and elegance, Bukani’s culinary philosophy reflects his belief that “less is more.” Looking ahead, he dreams of leading his own kitchen and inspiring the next generation of African chefs.

“Your dreams are valid,” he says. “With faith, hard work, and passion, the kitchen can take you anywhere in the world.”