South African Chefs Association marks 50 years of culinary excellence

SOUTH AFRICA – The South African Chefs Association (SA Chefs) is celebrating its 50th anniversary, reflecting on a legacy of culinary achievement, international acclaim, and impactful community contributions.

Since its establishment in 1974, SA Chefs has grown into South Africa’s leading professional body for chefs, caterers, and culinary experts, significantly shaping the nation’s gastronomic landscape.

“This milestone allows us to honour the visionaries who established SA Chefs and the countless culinary professionals who have elevated South African cuisine to the world stage,” said Chef Coo Pillay, the newly elected president of the association. “Their dedication continues to inspire us as we advance culinary arts in South Africa and beyond.”

Founded by six passionate chefs in 1974, SA Chefs was driven by a desire to unify culinary professionals and enhance the quality of South African cuisine.

By the 1980s, the association had gained international recognition, with its members securing gold medals at the prestigious IKA Culinary Olympics. This early success set the stage for decades of accomplishments.

During the 1990s, SA Chefs solidified its position on the global culinary stage. Notable moments included hosting acclaimed chef Paul Bocuse at the InfoChef gala banquet in 1986 and winning 18 gold medals at the 1992 Culinary Olympics.

The association also launched the World Chefs Tour Against Hunger, raising substantial funds for Operation Hunger and other charitable causes.

By the early 2000s, SA Chefs’ focus on education and professional development led to the creation of the Tsogo Sun Centre for Culinary Excellence.

This initiative, alongside the association’s recognition as a professional body by the South African Qualifications Authority in 2013, has empowered thousands of aspiring chefs with the skills and credentials to excel in their careers.

The last ten years have demonstrated SA Chefs’ adaptability and commitment to its mission. Initiatives such as the National Youth Chefs Training Programme, supported by the Department of Tourism, have provided world-class training to over 2,500 young chefs.

Despite the challenges of the COVID-19 pandemic, the association remained a vital support system for its members and contributed to the broader recovery of South Africa’s hospitality industry.

The association’s dedication to sustainability, inclusivity, and innovation continues to shape its vision for the future. “We aim to lead in areas such as culinary tourism, promoting indigenous South African cuisine, and fostering a more inclusive industry,” said Chef Pillay.

South Africa’s culinary scene has gained significant international acclaim. At the 2024 World Culinary Awards, South Africa was named Africa’s best culinary destination, with Cape Town recognized as the continent’s top culinary city for the second consecutive year.

Additionally, South African restaurants such as EPICE and Salon have earned accolades for their exceptional offerings.

Sign up HERE to receive our email newsletters with the latest news and insights from Africa and around the world, and follow us on our WhatsApp channel for updates.