Female Chefs Leading Culinary Excellence at Southern Sun
In celebration of Women’s Month, Southern Sun is putting the spotlight on female chefs to share their inspiring journeys and achievements when it comes to the art of cooking. These talented women have broken barriers, mastered their crafts, and led their teams with passion and dedication. Their stories highlight their unique contributions to the culinary world and the exceptional skills that make them stand out in their field.
Meet Amina Lebelo: The Executive Chef Transforming the Riverside Sun’s Culinary Landscape
Amina Lebelo, the dynamic Executive Chef at Riverside Sun, has been a trailblazer in the culinary industry for over 36 years. With an impressive career that began in late November 1987 as an intern at Riviera Sun International, Amina has never looked back. Her journey is a testament to perseverance, passion, and the relentless pursuit of culinary excellence.
Inspired by her sister and shaped by numerous mentors throughout her career, Amina has grown into a multifaceted leader. Her mentors played diverse roles along the way — motivator, cooking teacher, financial advisor, and preacher — all contributing to her success. Amina’s growth was fuelled by the belief others had in her potential and her commitment to continuous learning, even under tremendous strain.
Paving the Way for Women in the Kitchen
Amina is no stranger to breaking barriers: She became the first black female head chef in a five-star establishment in South Africa at Sandton Towers Intercontinental Hotel. One of her proudest achievements was earning her matric at the age of 34 and furthering her education through development programmes.
As a woman in a male-dominated industry, especially during the 1980s, Amina faced significant challenges. She fought hard to attain higher positions, often producing thousands of meals daily under immense pressure. Despite the challenging, stressful environment and the persistent notion that the role of executive chef was usually filled by male chefs, Amina outshone her male counterparts through perseverance and a keen eye for learning. Her journey is a powerful story of resilience and determination.
The Joy of Being a Chef: Creating and Leading
Amina thrives on the dynamic nature of her role. She loves working with fresh ingredients, developing new menu items, and teaching chefs about food’s textures, flavours, and presentation. The bustling kitchen environment, especially during events, fuels her creativity and passion. Cold canapés and hot dishes are her specialties, and she enjoys the freedom of creating dishes without strictly following recipes. For Amina, being a chef is about continuous improvement and ensuring client satisfaction, making her deeply content and happy in her role.
Comfort Food and Signature Dishes
Amina’s favourite comfort food is simple yet delightful: crunchy home cookies with tea. With a sweet tooth, she enjoys any dessert that doesn’t contain cream. Her personal signature dish is a vibrant chicken tikka salad, celebrated for its rich, fresh flavours, and the use of fresh herbs and spices.
Milestones and Philosophies
Amina believes that true success is reflected in the growth of her team. Cooking with love and receiving client appreciation drives her to improve daily. In the high-pressure kitchen environment, staying proactive and in control is essential. For Amina, visually appealing food enhances the dining experience.
She advises young talent to prepare for long hours and modest pay initially. Hard work, creativity, and resilience are key. Using fresh ingredients, embracing feedback, and continuously experimenting with new dishes are essential for culinary growth.
Looking back on her incredible career, she says managing a large conference facility in Boksburg, catering for 8,000 to 10,000 guests, was a significant learning experience. Amina honed her skills in menu creation, staff management, and conflict resolution, turning challenges into opportunities for growth.
Reflecting, Amina believes that life is what you make of it, and food is a necessity that ensures job security. She encourages aspiring chefs to embrace creativity and never hesitate to get hands-on in the kitchen.
Amina Lebelo’s story is one of inspiration, resilience, and culinary mastery. At Southern Sun’s Riverside Sun, she continues to lead her team with passion, transforming every meal into an exquisite experience.
Meet Angelique Frost: The Executive Chef Bringing Passion and Skill to Southern Sun Rosebank
Born and raised in Durban’s Newlands East, Angelique Frost now resides in Johannesburg’s Roodepoort. Her journey into the culinary world began in her childhood kitchen, where she found joy in helping her aunt prepare family meals. This early passion for cooking set the foundation for a successful career in the culinary arts.
Angelique’s formal training began at the International Hotel School in 2006, where she pursued a Higher Diploma in Professional Cookery and Kitchen Management. During her studies, she gained valuable practical experience at various hotels, including the Royal Hotel.
Upon completing her studies in 2008, Angelique followed her passion for à la carte cuisine, joining Havana Grill restaurant in Suncoast Casino, Durban. In 2012, she transitioned to their sister restaurant, Little Havana in Umhlanga, further honing her culinary skills.
In 2015, Angelique joined the Southern Sun Pretoria as Executive Sous Chef. Her leadership skills and culinary expertise quickly became evident, leading to her promotion to Kitchen Manager at Garden Court Hatfield in 2017. By 2019, she had opened Grill Jichana at Southern Sun Rosebank as Head Chef, and in 2021, she achieved her current role as Executive Chef at Southern Sun Rosebank.
A Career Fuelled by Passion and Perseverance
For Angelique, being a chef is more than just a job; it’s a lifelong passion and a challenging career in a male-dominated field. She believes that success in the culinary industry requires love for the craft, dedication, and resilience. Despite the challenges and hard work, Angelique finds the rewards well worth the effort.
Angelique Frost’s story is one of determination, skill, and an unwavering love for the culinary arts. As the Executive Chef at Southern Sun Rosebank, she continues to inspire and lead, creating exceptional dining experiences for her guests.
Meet Yumna Ismail: The Pastry Sous Chef Elevating Desserts at Southern Sun Cape Sun
Yumna Ismail, the talented Pastry Sous Chef at Southern Sun Cape Sun, brings a blend of passion, creativity, and dedication to her role. With a Level 2 Diploma in Food Preparations and Cooking (Pâtisserie) from Capsicum Culinary Studio, Yumna has honed her skills in sugar crafting and chocolate work, making her a standout in the pastry world.
Inspired by Family and Passion
Yumna’s journey into the culinary arts began in her childhood kitchen, where she baked alongside her mother. This early experience ignited her love for creating desserts that bring joy to others. Determined to turn her passion into a career, Yumna pursued formal education at Capsicum Culinary Studio, qualifying as a Pâtisserie Chef in 2016.
Her professional growth is marked by her dedication and continuous growth at Southern Sun Cape Sun. She started as an intern in 2015 and progressed through various roles, from commis chef to demi chef, and eventually to Chef De Partie. A brief stint as a coffee shop manager at Against The Grain Coffee Shop added to her diverse experience. In March 2024, Yumna achieved her current position as Pastry Sous Chef, where she continues to impress with her culinary skills.
A Love for Chocolate Bon Bons
For Yumna, chocolate bon bons and sculptures hold a special place in her heart. The challenge of tempering chocolate to perfection and creating unique flavour fillings excites her. This intricate process reflects her love for tackling difficult techniques and continuously pushing the boundaries of her craft.
Yumna’s creative process involves exploring a variety of techniques, ingredients, and influences blending tradition and innovation. She draws inspiration from combining past and present flavours, current culinary trends, and the guidance of her head chef. Through trial and error, she discovers what works best, constantly innovating and refining her recipes.
An emphasis on the importance of using local and seasonal produce is evident in her desserts. By working with ingredients at their peak, she enhances the natural flavours and nutritional value of her dishes. This approach not only supports local agriculture but also ensures that her creations are fresh and vibrant.
Currently, Yumna is excited about the fine art of desserts, which involves intricate layering, textures, and flavours. She incorporates these trends into her menu, creating visually stunning and delicious desserts that captivate her guests.
A Philosophy of Continuous Improvement
For Yumna, being a pastry chef is about more than just creating beautiful desserts—it’s about leading by example, embracing challenges, and continuously striving for excellence. Her journey from a primary school baker to a Pastry Sous Chef at Southern Sun Cape Sun is a testament to her hard work, creativity, and unwavering passion for the culinary arts.
Yumna Ismail’s dedication and talent have made her an invaluable asset to Southern Sun Cape Sun, where she continues to delight guests with her exquisite desserts and innovative creations.
Southern Sun is the leading hospitality group in Southern Africa with hotels in South Africa, Africa, the Seychelles and the Middle East. Southern Sun’s portfolio of brands includes award-winning luxury hotels such as 54 on Bath, Arabella Hotel, Golf & Spa, the Beverly Hills, Mount Grace Hotel & Spa and the Sandton Sun & Towers, as well as trusted economy offerings such as StayEasy and Sun1, well-known full-service brands such as Southern Sun Hotels, SunSquare and Garden Court, and a collection of resorts in idyllic settings. For more information, visit southernsun.com, follow us on Twitter (@SouthernSunGrp), Instagram (@SouthernSunHotels), Facebook (Facebook/SouthernSunHotels) and LinkedIn (@Southern-Sun).