Mmabatho Molefe is a South African chef and restaurateur. She is the owner and executive chef of Emazulwini Restaurant which has now closed. Born in KwaZulu-Natal, she learned to cook from her mother and godmother. After struggling with a politics, philosophy, and law degree, she pursued her culinary dream in Cape Town. Molefe’s innovative African cuisine earned her several awards, including “Chef of the Year” from Luxe Restaurant Awards in 2022.
Event: Dialogues Through Food: OIKONOMOS, A History Of Household Management
Parusha Naidoo is a South African artist and culinary curator, inspired by the power of food and art as vehicles for resistance and unity.
Her work brings people together and spreads light through creative and impactful culinary experiences.
Jane Nshuti, founder of Tamu by Jane, is a plant-based African food educator dedicated to nourishing stomachs, souls, and minds.
Her recipes and philosophies promote food security, community, and a passion for African foodways. Jane’s work helps families embrace healthier meals while honoring their African heritage.
Adeola Oyebade is the CEO of Kalesanwa, a cooperative company supporting immigrant communities in Cape Town. Facing economic hardships and exclusion, these communities benefit from Adeola’s leadership of a savings, loan, and investment scheme.
Adeola views financial exclusion as a human rights issue and works tirelessly to ensure economic participation for informal traders in Cape Town CBD.
Nomhle Zondani, a wine entrepreneur from Cape Town, began her wine journey at Township Winery in Philippi. After studying at The Cape Wine Academy, she worked her way up to sales and marketing manager. In 2017, Nomhle founded The Wine Shaq to promote black-owned wine brands locally and internationally.
Tapiwa Guzha, founder of Tapi Tapi, uses food and art to explore African history and culture.
His advocacy space celebrates and educates about African cuisines through ice cream. Tapiwa also practices calligraphy under the pseudonym Kasvikiro, highlighting African mythology, philosophy, and lesser-known stories.
Melanie Stewart, Farm Manager at Oranjezicht City Farm, has a strong background in business administration and farming. She ensures optimal productivity while upholding organic principles, fostering education and community outreach. Melanie’s commitment to sustainability and nurturing approach make her an invaluable asset to the OZCF team.
Loubie Rusch, founder of Making KOS, has explored the Cape Floristic Region’s wild foods since 2010. She shares her knowledge through workshops, talks, and social media. Loubie published two books with the Sustainability Institute, promoting the use of local wild foods. She leads the Local WILD Food Hub, aiming to reintegrate indigenous edibles into local food systems, fostering wellness and ecological restoration.
Event: Dialogues Through Food: Foraging For Weeds, Harvesting For Life
Xoli Fuyani has spent over 15 years educating intergenerational groups on environmental issues and developing school programs.
As the founder of Black Girls Rising and a board member of African Climate Alliance, she mentors young climate activists and fosters a safer space for marginalized communities to connect with nature and creativity.
Event: New Skool Old School: A Teens And Seniors Food Systems Academy
Gareth Haysom is an urban food systems researcher at the African Centre for Cities, University of Cape Town. He co-leads the Urban Food Systems Research Cluster and holds a PhD from UCT and an MPhil from Stellenbosch University. Gareth’s research focuses on the intersection of urban and food systems, using food as a lens to understand urbanisation in African cities.
Event: Public Conversation: State Of The City And HLPE Food System Reports
Mzikabawo Mashicila (Mzi) is a farmer and founder of Lerotholi Food Garden in Langa township. He specialises in growing herbs and medicinal plants and one of his dreams is to sell his produce to restaurants and expand his business beyond Langa. For Mzi, farming is not just a source of income but also a therapeutic pursuit fueled by his passion for agriculture.
Mpilo Ngcukana is a prominent figure in Cape Town’s arts and entrepreneurial scene. He co-founded the 16 on Lerotholi Gallery in 2019, empowering African artists and fostering cultural exchange. Ngcukana also co-founded the Masakhe Foundation, focusing on community empowerment in Langa. With a background in finance and entrepreneurship, he also co-founded the Simon Deporres men’s clothing brand. Ngcukana is dedicated to enriching Langa’s cultural fabric.
Event: Curator of Art Exhibition on 16 Lerotholi
Shannon Smuts is the founder and CEO of Pure Good Food Pty, pioneering sustainable food solutions in corporate catering. A MasterChef SA finalist, Shannon has dedicated her life to the kitchen and advancing Conscious Capitalism. Her close relationship with small-scale community farmers led to the creation of Pure Good. Shannon’s passion for sustainable practices drives her mission to bring healthy, ethical food to the corporate world.
Event: Dialogues Through Food: Sustainable Oceans, Sustainable Homes
Rejeanne Vlietman is the General Manager at Den Anker, a 29-year-old restaurant at the V&A Waterfront, and the co-founder and Director of The Belgian Beer Company.
She is a change-maker passionate about collaborating and co-creating projects with a positive impact on youth. Additionally, she serves as an Advisor in Economic Diplomacy for Belgium.
Carla Bernardo is an experienced communicator with a solid background in the media and communications industry. She has also explored the NGO sector.
A proud graduate of UCT and Unisa, Carla believes in the transformative power of storytelling to change the world.
Paul Currie is captivated by the relationships that shape cities’ unique flavors. With an MPhil in Sustainable Development and doctoral research, he uses urban metabolism, resource nexus, and political ecology to shape sustainable cities. At ICLEI, Paul supports local governments in applying systems perspectives to food, water, energy, and nature.
Keith Sparks
Event: Food Systems Walking Tour: Cape Town CBD And Philippi Village
Jade de Waal, founder of Food Jams, created the concept while studying jazz in Cape Town. Inspired by jamming with musicians, she began hosting cooking sessions with friends, using food as the medium. Food Jams blossomed in 2020 through a partnership with chef Jocelyn Myers-Adams, merging culinary creativity with community engagement.
Cikizwa Galela, owner of Ciki Graceland Cafe, began her culinary journey at 12. After taking an Entrepreneurship course, she started her catering business in 2017, offering traditional Xhosa cuisine. A graduate of the Makers Landing kitchen incubation program, Cikizwa now operates a food truck, mainstreaming traditional Xhosa dishes in Cape Town.
Ryan Ausker, is the Production Manager at Oranjezicht City Farm. His culinary journey began over a decade ago with a gift from his mother, “Soil For Life” by Pat Featherstone. Transitioning from a small backyard garden to managing a two-hectare market garden supplying Cape Town’s top restaurants, Ryan has been deeply involved with OZCF. His shared vision with the farm drives his commitment to championing small-scale ecological farming.