Alumnus: Sivuyile Skepu

Alumnus Sivuyile Skepu proves it’s never too late to pivot, pursue passion and thrive.

Born and raised in Motherwell and now living in Cotswold, Gqeberha, Sivuyile Skepu is the embodiment of bold reinvention. At just 27, he’s gone from software coding to sizzling pans — carving a name for himself in South Africa’s culinary scene with passion and precision.

Skepu’s love for food was sparked early, watching his mother prepare Sunday meals. “Food was more than nourishment — it was the heart of every gathering,” he recalls. Yet, his journey into the kitchen wasn’t immediate. He initially pursued IT, but soon realised his heart belonged to the stove, not the screen.

In 2023, he enrolled at Capsicum Culinary Studio in Gqeberha. The experience was transformative. “It was rigorous and immersive,” he says, adding that his City & Guilds Diploma gave him the confidence to thrive in professional kitchens.

While studying, Skepu completed his practical training at the Radisson Blu Hotel, where his talent earned him a role as a Casual Chef. Today, he works as an Events Chef at Running Waters, creating refined dishes for high-end weddings and functions.

His style is bold and expressive, with a focus on grilled proteins and modern twists on South African classics. While hot kitchens are his domain, Skepu is keen to master pastry. His standout dessert? A honey semifreddo with lemon crumb and vanilla sponge.

Looking ahead, he dreams of cooking on international cruise ships, and eventually leading his own kitchen. Whether crafting a spicy prawn linguine or a Karoo lamb shank, Skepu brings soul and story to every plate.

His advice? “Respect the blade. If you respect it, it’ll respect you back.”