This Valentine’s Day, Mthobeli “Sunshine” Ndaleni, the executive sous chef at the Radisson Blu in Gqeberha, will make his mark on fine dining for the first time at the hotel’s renowned Tabú Grill, Bar, and Lounge. This milestone comes after a remarkable journey that has brought Ndaleni full circle, returning to the very kitchen where he began his career as a dishwasher years ago.
Ndaleni’s culinary path was set in motion when Radisson Blu sponsored his training at the prestigious Christina Martin Culinary Art Studio in Harkerville, located on the Garden Route. There, he honed his skills in creating exquisite pastries, bread, and cakes. He quickly realized that fine dining was not about excess, but about the artistry of using the best ingredients in small portions, paired with creativity and innovation.
Following his training, Ndaleni’s journey took him across the Atlantic to Florida, where he worked at The Club in Admirals Cove. During this time, he collaborated with celebrity chef Francisco and had the opportunity to prepare dishes for an exclusive clientele, including basketball stars and golfing royalty in both Florida and Chicago.
However, when the pandemic struck in 2020, Ndaleni returned to Gqeberha, where Radisson Blu’s general manager, Elmarie Fritz, recognized his talent and hired him as the sous chef. His appointment signaled that bigger things were ahead for the chef with a sunny disposition. Since then, Ndaleni has contributed to seasonal menus at the hotel, but his Valentine’s Day menu at Tabú will be the first to carry his personal stamp.
For this special occasion, Ndaleni has designed a creative and elegant three-course menu. The starter features Beet Gravlax, a visually stunning dish of cured salmon arranged to resemble roses, offering both beauty and flavor. The main course showcases his signature seared rack of lamb, paired with confit carrots and seasonal sides, all highlighted by his love for lemon, which he believes “smells like romance.” To finish, guests can indulge in a chocolate carnival-sharing plate, complete with sponge, dark and white chocolate mousse, and pistachio – the perfect sweet ending to a romantic meal.
For Ndaleni, this moment represents not only a culinary achievement but also a chance to share his vision with others. As a leader in the kitchen, he is dedicated to ensuring his team is well-versed in his approach to preparing and cooking each dish. He took the time to walk his staff through the menu, demonstrating his techniques and hosting a tasting session for the Radisson team to ensure the quality and consistency of each dish. When it came time for the photo shoot to promote the Valentine’s menu, Ndaleni confidently left the cooking to his team, a moment that brought him great satisfaction.
Radisson Blu’s marketing manager, Sigourney Bruintjies, praised Ndaleni for his remarkable skill and leadership. Despite his youth, she noted that he had already proven himself as a seasoned professional and an inspiration to his fellow millennials on the staff. Ndaleni’s role also requires strong financial and budgeting skills, an area where he has received solid support from the hotel’s executive management team.
As Valentine’s Day approaches, Ndaleni is eager to showcase his creativity and passion for fine dining, hoping that couples will savor the unique flavors he has crafted with care and dedication. This Valentine’s Day menu marks not just a milestone in his career, but the realization of a dream that began in a small hotel kitchen years ago.
