At only 28, Sesethu Bukani has already made his mark on the global culinary stage. From humble beginnings in the township of Mdantsane in East London, one of South Africa’s most vibrant communities, his journey is one of resilience, faith, and unwavering belief in the power of dreams.
“I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.”
Those lessons would take him from South Africa’s Eastern Cape to Doha, Qatar, where he now works as a Commis Chef at Nobu Doha, the world-renowned Japanese-Peruvian restaurant inside the Four Seasons Hotel.
A love for food born at home
Bukani’s passion for cooking began under the guidance of his mother, who first introduced him to the kitchen when he was five years old. By his teenage years, he was already experimenting with flavours and techniques, often competing with his mother in playful kitchen battles.
“She was my first teacher,” he recalls. “Helping her with catering and church dinners taught me not only how to cook but how to serve people with love and creativity.”
Before ever donning a professional chef’s jacket, Bukani was already running a small food business from home, selling kotas and dagwoods under the name Kota Past 9. His entrepreneurial drive and flair for presentation soon inspired him to pursue formal training and turn his passion into a career.
From student to Nobu chef
In 2024, he enrolled at Capsicum Culinary Studio’s Rosebank campus in Johannesburg to complete the Professional Chef Programme – a decision that changed the course of his life.
“Joining Capsicum was a turning point. It gave me the training, exposure, and confidence to take my skills to the next level,” he says. “From day one, I manifested that I’d become an international chef, and God granted that manifestation.”
His training took him through some of Johannesburg’s top kitchens, including The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, where he developed a strong appreciation for precision and discipline in fine dining.
Just after completing his final exams in December 2024, an unexpected opportunity arose – a virtual interview with Four Seasons Hotel Doha for a position at Nobu.
“I still remember that day vividly. I borrowed a chef jacket from the campus fitting room, and Chef Andile, now the principal, helped me find black buttons for it. I was nervous but excited, and that interview changed my life.”
He officially joined Nobu Doha soon after and graduated from Capsicum in absentia on 23 June 2025.
Life in Doha
Now based in Qatar, Bukani’s routine is a masterclass in discipline. His day begins with prayer, scripture, and a mix of superfoods like sea moss and moringa, followed by long hours in Nobu’s high-pressure kitchen.
As Garde Manger Chef, he handles salads, cold dishes, and seafood preparations – a station that demands precision and creativity.
“Whenever I can, I learn from other stations – Tempura, Sauté, Sushi Bar – because I want to master all seven. Each one teaches me something new.”
After service, he heads to the gym, balancing his demanding schedule with mindfulness. “Discipline is everything,” he says. “Whether it’s the gym, the kitchen, or my spiritual life, consistency is key.”
Inspired by culture and simplicity
Influenced by the fusion of Japanese-Peruvian flavours at Nobu and his South African roots, Bukani’s style is elegant, balanced, and innovative. His dishes celebrate seafood, modern plating, and refined flavour harmony.
“I’m inspired by the beauty of simplicity, and Japanese cuisine has taught me that less can be more. It’s about precision, respect for ingredients, and emotion on the plate.”
In five years, he envisions himself leading his own kitchen, mentoring young chefs, and opening a restaurant that tells his story through flavour.
“I want to create a space where people not only enjoy exceptional food but feel inspired by the story behind it.”
Quick fire with Chef Sesethu Bukani
Five kitchen essentials: Eggs, garlic, butter, thyme, and cheese.
Last meal: Creamy carbonara with grilled chicken, crispy bacon bits, and roasted butternut cubes.
Food philosophy: “As a Xhosa man, there’s nothing I won’t eat. If it’s on a plate, I’m eating it!”
Dinner guests: Gordon Ramsay, Nobu Matsuhisa, Patrice Motsepe, David Higgs, and Jay-Z — “each representing discipline, innovation, success, creativity, and hustle.”
Message to aspiring chefs: “Your dreams are valid. Your passion is your fuel. Combine faith, hard work, and the willingness to learn, and the kitchen can take you anywhere in the world.”
From Mdantsane’s township streets to one of the world’s most prestigious kitchens, Chef Sesethu Bukani is living proof that with perseverance, purpose, and passion, no dream is out of reach.
