At just 29 years old, chef Charmaine Lehabe is already taken the culinary world by storm.
Born and raised in Pretoria, Lehabe’s love affair with food began in her grandmother’s kitchen, where she learnt the art of traditional cooking.
“My interest in food was passed down to me from my grandmother from when I was a child. Growing up wherever we were or whatever we were doing there was always food everywhere,” she said.
She said she has always enjoyed those times in the kitchen with her grandmother.
“I only started realising I was good at cooking and baking when I was 19 years and my friends at varsity would tell me I should be a chef,” she added.
Lehabe’s formal culinary journey started with a Diploma in Food Preparation and Cooking from Capsicum Culinary Studio in 2019.
After graduating in 2019, she was offered a 6-month placement at a 4-star hotel in Massachusetts in the US, followed by five months at a 5-Star Marriott hotel in Arizona.
Driven by her ambition, she embarked on an international career, working in renowned restaurants and hotels across the US and UK.
She said during the Covid-19 pandemic she returned to South Africa and started a private fine dining service called The Squared Experience with a fellow Capsicium alumnus Thandeka Nhlapho.
“It lasted for three years, and during that time I also worked as a food consultant and a chef at Adega in Bedfordview and as a full-time private chef to several upmarket clients,” she added.
Today, she serves as Senior Chef de Partie at Angus Hotel in Blairgowrie, Scotland, where she manages kitchen operations, oversees menu development, and ensures top-quality service.
"I'm living my dream," Lehabe shared from Scotland.
She added that she aims to bring South African cuisine to the forefront, making it as celebrated as French and Italian cuisines.
“I want to highlight our unique flavours and ingredients on the global stage," she said.
Lehabe has built a reputation for her culinary innovation and versatility, excelling in both fine dining and sushi.
She said her long term goals include building her own wine brand and opening a 20-seater intimate restaurant.
“I also hope to travel and settle down with a family,” she said.
Lehabe added that her success is partly attributed to influential mentors, including her grandmother and Chef Ash Heeger of Riverine Rabbit, who played a pivotal role in her early career.
“They instilled in me a deep love for food and a drive to succeed,” Lehabe said.
She said if she could cook dinner for five famous people, she would choose Cassper Nyovest, SZA, Ash Heeger, Mark Greenaway and Shekhinah.
“I would serve a South African dish with French cooking techniques, such as chicken feet’s dressed in spring onion chilli oil, served with a chakalaka aioli,” she said.
Her advice to future chefs is to "explore, innovate, and never stop learning. Embrace new challenges and experiences; they will help you grow".
As Lehabe continues to make strides in the culinary world, she remains dedicated to sharing the richness of South African cuisine with a global audience.
Her story underscores the value of hard work, dedication, and passion in achieving one's dreams.
Pretoria News
lesego.montso@inl.co.za