In the bustling kitchens of Capsicum Culinary Studio’s Gqeberha campus, the scent of ambition is as strong as that of sizzling garlic and roasting vegetables.
And among the clatter of pots and pans, one name is steadily rising to prominence — chef Siphamandla Shawn Manqunyana.
At just 32, the soft-spoken but passionate Gqeberha local is carving out a place for himself in SA’s culinary landscape.
A former tourism-professional-turned-chef, Manqunyana’s journey is one of resilience, reinvention and an unwavering love for food.
In 2024, his dedication paid off when he was awarded one of 21 bursaries from Capsicum Culinary Studio (CCS) as part of its 21st anniversary celebrations.
The recognition didn’t stop there.
His talent and work ethic impressed CCS staff so deeply that he now works as an assistant chef at the campus, juggling his job with his studies — and somehow still finds time to run his own catering business, SphasCookOut.
Manqunyana’s culinary spark was lit years ago in his grandmother’s kitchen.
“She found cooking relaxing and therapeutic. The kitchen was her happy place,” he recalled with a smile.
“Watching her cook, seeing her joy — that gave me my first real connection to food.
“I loved the way ingredients came together to create something delicious.”
But life initially took him down a different path.
After matric, he earned a qualification in travel and tourism, which led to him working in the hospitality sector.
Then came the Covid-19 pandemic.
With the travel industry collapsing and jobs vanishing, he was left at a crossroads.
“What I thought was a disaster turned out to be the opportunity I didn’t know I needed,” he said.
“I used that time to turn to my true passion — cooking.”
And so SphasCookOut was born, a catering company which brought Manqunyana’s culinary skills to homes and small events around Gqeberha.
What started as a survival move soon grew into a thriving enterprise, drawing praise for its hearty, soulful meals.
But he was hungry for more.
Determined to sharpen his skills, Manqunyana enrolled at CCS, where he completed the foundational cookery programme.
He is now honing his practical training at Doppio Zero PE at the Boardwalk Mall — all while continuing his work as an assistant chef and entrepreneur.
“It was always my dream to go back to school and learn proper techniques — not just to cook for clients, but for my family and community too,” he said.
His vision is clear. He said that after graduating he wanted to grow into a food content creator and stylist, expand his business, and eventually run a fully operational kitchen of his own.
Overseas travel is also on the cards — not for leisure, but to experience global cuisines and bring fresh ideas home.
Asked if he could choose any five dinner guests, who they would be, Manqunyana answered quickly.
“Siba Mtongana, Jamie Oliver, Pete Goffe-Wood, Ollie Swart and Moses Moloi — all chefs I admire.
“I’d serve them umleqwa (hardbody chicken) and ibhobola (maize porridge). It’s comfort food, and it reminds me of home.”
Favourite kitchen gadget?
“My air fryer and non-stick pan — both are absolute game-changers.”
Celebrity chef crush?
“Zanele van Zyl, no doubt. Did you know she’s also a Capsicum graduate? That really inspires me.”
But Manqunyana doesn’t just talk the talk — he cooks it too.
And he shared the recipe to one of his favourite creations, a vibrant sweet potato, couscous and rocket salad, drizzled with a zesty honey-lemon dressing and topped with creamy avocado and sweet kiwi.
As his culinary star continues to rise, one thing is certain, Manqunyana is cooking up more than just great food, he’s building a legacy — one plate at a time.
The Herald
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