Our most foundational food stories often begin with the remarkable women in our lives – those who first welcomed us to the community of the table. Nearly every cook or chef carries an important origin story, one that was lovingly imprinted by the women who shaped their earliest relationship with food. 

Everyone’s journey in food is quite different from one another, and that’s what makes it so special. Memories crafted from early beginnings in kitchens or gardens that are unique and personal. As chef Daniela Gutstadt of Eat Out star restaurant Culinary Table in Johannesburg shares: “My earliest connection with food came from small daily activities with my mom. Whether it was grocery shopping, planning school lunches, helping with family dinners, or working with her in our vegetable garden at home, it was an endless source of joy and inspiration. Those moments gave me the confidence and freedom to experiment and play with ingredients in simple, formative ways.”  

Chef Daniela Gutstadt

Chef Virgil Kahn, head chef of Eat Out star restaurant Hoseki at Delaire Graff Estate, reflects similarly. “My mother, Fagmieda Kahn, who I miss dearly, has continued to be one of my greatest inspirations. She shaped my values, instilled strong kitchen fundamentals, and taught me what it truly means to lead with care and mentor with integrity.” 

Chef Virgil Kahn

When asked who has had the most transformative and lasting impression on her career, Roxy Mudie, head chef of Eat Out two-star restaurant The Waterside, says without hesitation: “Easily chef Jess van Dyk [chef-owner of Eat Out star restaurant Post & Pepper in Stellenbosch]. Jess is such a powerhouse to work with – it’s hard not to feel empowered and inspired when you work alongside her. One of the biggest lessons she taught me is that strength and compassion can absolutely coexist in a kitchen. While it’s crucial to have resilience and a sense of confidence in your work, it’s also important to allow space for vulnerability and kindness. A kitchen doesn’t have to be a harsh, high-pressure environment all the time – it can be strong and supportive.”  

Chef Roxy Mudie

Chef Dale Stevens of Eat Out two-star restaurant FABER at Avondale shares that one of the biggest female influences on his career has been his wife. “She encourages me to prioritise a healthy lifestyle – physically and mentally – and that in turn allows me to show up as an energetic and clear-minded leader,” he says. “I actively encourage my entire team – men and women – to take the same approach in an industry that is notoriously demanding.”

He goes on to say that there are many talented women influencing the South African culinary landscape – “from chefs like Nina du Toit [head chef of Eat Out Restaurant of the Year Salsify at the Roundhouse] and Jess van Dyk to respected voices, such as Abigail Donnelly, and inspiring cookbook authors and media figures, like Karen Dudley, Zola Nene and Mmabatho Molefe, to name only a few.” 

Chef Dale Stevens

“Representation has certainly improved in recent years, especially in senior leadership roles. The compassion, resilience, and empathy women bring into the workplace not only strengthens the culture of a kitchen but also makes a meaningful impact on the way teams collaborate and thrive,” says Virgil. Although there will always be areas for growth and opportunities for positive change and improvement in any industry, the strides made in the restaurant industry deserve to be commended. As Roxy says: “I think South Africa is doing a great job of spotlighting female chefs and showcasing their talent. It’s exciting and inspiring to see so many amazing women leading kitchens and front-of-house teams across the country. We’re moving in the right direction – and that’s really exciting!” 

Daniela echoes these thoughts, saying: “By fostering an environment where women are fully included and recognised for their skills and contributions, then confidence will be built in responsibility and trust. My personal goal at the restaurant is to ensure female chefs see clear opportunities for themselves, and fight for visibility.”