Chef Wandile Mabaso nominated as ambassador of French cuisine to the country


Culinary artist and chef Wandile Mabaso recently returned from Paris where he dutifully served under the custodianship of world-renowned Chef Alain Ducasse, who holds 21 Michelin Stars.

With a dream that started in his birthplace, Soweto, Mabaso has gone on to travel the world and has worked in America and Europe for almost 10 years and is now back in South Africa to uphold his duties as the country’s new French cuisine ambassador.

Mabaso was nominated by Ducasse as the ambassador and is will educate food enthusiasts on French techniques and cuisine. He has managed to form some lucrative partnerships with like-minded brands that will help him see his vision through.

Carrol Boyes, Moet Hennessy, Black Motion Productions, French Toast Restaurant, SA Culinary Club, Marianne Fassler, Beverly Hills Hotel – Umhlanga, as well as The French Embassy in South Africa.

Alongside his partners, Mabaso will embark on a culinary tour of South Africa to expose and initiate the everyday South African into the global gallery of food and making French cuisine accessible.

The tour begins in July in Johannesburg at the SA Culinary Club.

It will feature in Cape Town, Durban, the University of Pretoria and will conclude with a fine dining brunch at the French Toast Restaurant in Hartbeespoort Dam giving the public an opportunity to experience the flavours of the country’s best ingredients prepared in ways that are unprecedented and exclusive.

“I am privileged and excited about the partnership with these brands. The philosophy behind the design work of Carrol Boyes is functional artwork and I think similarly about the food that I create. The disruptive designs, progressive brands and carefully created experiences embody the food that will be served at these dinners,” said Mabaso.

“With no compromise on the quality, the dishes have been crafted with attention to every element, be it the food or the crockery or the accompanying beverages. This not only adds to the final presentation, but creates a story to every dish that makes for a full, rich experience.”

Edited by Stacey Woensdregt

Read: Chef with a big heart


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