About-1st-title
Director and Chef at Africa Meets Europe Cuisine PTY (Ltd) and
Director at Nguni Foods NPO

CULINARY TRAINING

Nompumelelo Mqwebu is a trained chef and food columnist of Flavour Fusion at The Mercury newspaper. In the past she has contributed to the Mail and Guardian, Sunday Times and Public Sector Manager Magazine as well. She completed her City and Guilds of London Cookery Diploma while at a School of Food and Wine in Morningside, Durban. In 2012 she sharpened her culinary skills at Ballymaloe Organic Farm and Cookery School in Ireland.

WORK EXPERIENCE

Nompumelelo worked her way up from Janet’s Restaurant (a Sillwood trained Chef) to her last job at Zimbali Lodge, Ballito. Nompumelelo was invited to Chicago representing South Africa, at the sister city exchange where she cooked for Mayor Daly’s gala dinner as well as the Taste of Chicago. She was also part of South Africa Season in Paris 18-24 November 2013 where Africa Meets Europe Cuisine took residency at Les grandes Tables du 104, Paris. Presented a menu of South Africa Cuisine, restaurant lunch menu over two days and a cocktail dinner for the preview show called “House of the Holy Afro” by Brett Bailey.

Mpume Mqwebu: le renouveau de la cusine sud-africaine

Nompumelelo has also hosted various international chefs over the years during her own food events or co-hosting with Durban International Relations office such as Slow Food Italy and chefs from Germany, Mauritius, New Orleans, New York, Singapore, France, Lesotho and Zimbabwe. She owns and coordinates the annual Mzansi International Culinary Festival with a focus on African gastronomy and culture. In 2015 she was invited by the United Nations agencies such as FAO and UN Women (Italy and New York) to do presentations on the role of chefs in the Agriculture Value chain. In 2015 she was also requested to form panel discussions at the African Union side event on Agriculture value chain and gender.

Chef Mqwebu is an ardent food traveller who always utilised every opportunity to learn, share and unite with food and people. Her greatest passion is working with small scale farmers especially women and youth who take pride in seeing a chef convert their produce into fine cuisine.