At just 27, Sivuyile Skepu is proving that it’s never too late to pivot, pursue passion, and thrive.<\/p>\n\n\n\n
Born and raised in Motherwell, but now living in Cotswold, Gqeberha, Skepu’s story is one of curiosity, reinvention and unwavering commitment to craft.\n<\/p>\n\n\n\n
“I grew up watching my mother cook our Sunday meals,” he recalls. “Food was more than just nourishment; it was the heart of every gathering.”\n<\/p>\n\n\n\n
It was in that kitchen, between the sizzle of oil and the aroma of slow-cooked stews, that his lifelong love for food was born. But his path to the kitchen wasn’t a straight line.\n<\/p>\n\n\n\n
After school, Skepu initially pursued a career in IT, diving into software development and coding. However, the allure of culinary arts soon became irresistible.\n<\/p>\n\n\n\n
“I realised that what really got me excited wasn’t code – it was food,” he says.\n<\/p>\n\n\n\n
This revelation led him to Capsicum Culinary Studio in 2023, where he enrolled in the Professional Chef Programme at the Gqeberha campus and graduated earlier this year.\n<\/p>\n\n\n\n
“The programme was rigorous and immersive, blending classic culinary techniques with global trends. I also earned a City & Guilds Diploma in Food Preparation and Culinary Arts, an internationally respected certification that solidified my confidence in professional kitchens.”\n<\/p>\n\n\n\n
While studying, Skepu completed his Work Integrated Learning (WIL) at the prestigious Radisson Blu Hotel in Gqeberha, where his talent didn’t go unnoticed, and after graduation, he was offered a role as a Casual Chef in the Hot Kitchen, trusted to work independently and consistently deliver under pressure.\n<\/p>\n\n\n\n
Today, he’s part of the kitchen brigade at Running Waters, one of the region’s premier wedding and event venues. As an Events Chef, he’s responsible for crafting dishes that range from elegant starters to luxurious mains and desserts, often for hundreds of guests.\n<\/p>\n\n\n\n
“Every day is different, and every event has its own demands. It’s fast-paced, but I thrive in that energy,” he says.\n<\/p>\n\n\n\n
Though the job keeps him on his toes, Skepu maintains a structured routine. He often fasts during prep hours, staying light and focused on water and fruit. Post-shift, it’s all about something “simple but satisfying.” On days off, he treats himself to a hearty breakfast, like his signature club sandwich stacked with a burger patty, fried egg, avocado, and tomato.\n<\/p>\n\n\n\n
“It’s indulgent, but balanced,” he laughs.\n<\/p>\n\n\n\n
Skepu’s style in the kitchen is modern and expressive. He specialises in hot kitchen dishes, especially grilled proteins with bold, layered flavours. \n<\/p>\n\n\n\n
He finds joy in reimagining classic South African dishes with fresh, artistic twists. But there’s one area he’s still eager to master, and that is pastry.\n<\/p>\n\n\n\n
“It challenges me. It’s exact, delicate, and unforgiving. But the thrill of getting it right is worth it,” he says, reflecting on a Chef’s Table dessert he once created – a honey semi-freddo with lemon crumb and vanilla sponge – that earned him glowing praise.\n<\/p>\n\n\n\n
Five years from now, Skepu would love to be working on international cruise ships, gaining exposure to global cuisines and building a rich culinary repertoire. \n<\/p>\n\n\n\n
Eventually, he hopes to run his own kitchen, where creativity, culture and consistency reign.\n<\/p>\n\n\n\n
When it comes to flavours, his fridge is always stocked with essentials: eggs, butter, cheese, yoghurt and fresh herbs. Pork is the only ingredient you won’t find.\n<\/p>\n\n\n\n
“It’s just not my thing,” he says simply.\n<\/p>\n\n\n\n
And if he were to cook his last meal?\n<\/p>\n\n\n\n
“Probably pasta – either a comforting chicken Alfredo or spicy prawn linguine. Pasta feels like a warm hug.”\n<\/p>\n\n\n\n
If given the chance to host a dream dinner party, his guest list would include Marco Pierre White, Joe Rogan, Dave Chappelle, Siya Kolisi and Rassie Erasmus; a mix of culinary mastery, sharp wit, and leadership. \n<\/p>\n\n\n\n
The menu? A deeply South African expression of flavour: mushroom arancini, Karoo lamb shank, and a rooibos and honey panna cotta.\n<\/p>\n\n\n\n
And his favourite kitchen tool? A well-honed chef’s knife.\n<\/p>\n\n\n\n
“It’s like an extension of your hand, if you respect the blade, it’ll respect you back.”\n<\/p>\n\n\n\n
With equal parts precision and passion, Skepu is carving out a space for himself in South Africa’s evolving culinary landscape. His journey is far from over, but one thing’s for sure: whatever plate he’s crafting, it’ll be filled with soul, story and serious flavour.<\/p>\n","protected":false},"excerpt":{"rendered":"
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