The much-anticipated sixth season of MasterChef South Africa, now in its new home on e.tv, is finally here. The delectable, must-see first episode of the local version of the world’s most renowned cooking show will air on e.tv on Sunday, 22 February at 18:00.
Besides the prime-time premiere episode on e.tv, MasterChef South Africa will also be rebroadcast on the channel on Saturdays at 17:00, as well as on eExtra and eReality, and it will be available as a CatchUp on eVod, meaning MasterChef South Africa will reach a much broader and more diverse audience than ever before.
The rebroadcast on eExtra is on Saturdays at 20:30, while eReality airs the show on Sundays at 17:00.
While e.tv is available on free-to-air, the channel is also hosted on all DStv packages on DStv’s channel 194, and the CatchUp episodes will be on eVOD (watch.evod.co.za) from the day after the premiere episode. eReality is available on Openview.
What makes this season of MasterChef South Africa extra-special is that it honours South African heritage food from different cultures. The show also features a diverse group of twenty highly competent, colourful and competitive home cooks, all vying for the coveted title of MasterChef and the R1 million in prize money.
These contestants hail from different regions across the country – from small towns like Malgas in the Western Cape and Wakkerstroom in Mpumalanga, all the way to Kimberley in the Northern Cape, and criss-crossing to Polokwane in Limpopo and East London in the Eastern Cape. Additionally, there are fierce culinary contenders from cities like Johannesburg, Cape Town and eThekwini.
Furthermore, viewers can expect a buffet of food styles, professions, and personalities with different home languages, which will often be heard on the show – whether it’s Sepedi, isiZulu, English, Afrikaans or XiTsonga.
“The contestants expressing themselves in their mother tongue adds to the drama, excitement and ‘South Africa-ness’ of this superb cooking show like never before,” says judge Katlego Mlambo. “It truly makes the emotions the contestants go through in the MasterChef kitchen authentic and relatable.”
Among the different professions, MasterChef South Africa Season 6 contestants include a general surgeon, HR manager, social worker, graphic designer, attorney, electrician, and more – all dreaming of taking their passion for food to the next level.
At a recent media launch and sneak preview of the upcoming season, MasterChef South Africa announced five contestants whose names had not been previously made public.
These five contestants:
SHOKI
Xitsonga-speaking social worker who knows food made with care has the power to comfort and heal.
Reshoketjoe “Shoki” Ramontja (30) was raised in a Xitsonga household in Malamulele, Limpopo, where the kitchen was the family’s heartbeat – a place where love, gratitude, and recipes were passed down through generations.
Guided by her gogo’s example, Shoki, now a social worker at Johannesburg schools, also learned that food prepared with care and compassion has the power to comfort, heal, and connect people.
Although she’s praised by her family as “the side-dish queen”, everyone who has tasted Shoki’s kaleidoscope of food fare will equally vouch that she deserves to be called “a culinary royal” for her sensational flavour surprises and her ability to elevate even the simplest ingredients into food fit for a king.
Shoki’s cuisine blends Asian inspiration with traditional and modern South African dishes, as perfectly showcased by the dish she would prepare if she had to entertain foreign visitors – beef bone and sugar bean broth (compote) served with cooked samp and a mix of fresh herbs and chilli, creating a Vietnamese Pho-inspired meal.
If Shoki wins MasterChef South Africa, she will use the prize to visit global hotspots, particularly Asian destinations. “I want to acquire knowledge to incorporate these countries’ food heritage into South African dishes,” Shoki explains.
MYLES
Creative Cape Malay food master and change-maker, originally from the Cape Flats, who brings a modern twist to his heritage food.
35-year-old Myles Heneke, born and raised on the Cape Flats and holding a Bachelor’s degree from UCT, is not only an imaginative cook but also a storyteller and change-maker who describes his work under the umbrella term “cultural producer”. This title aptly summarises Myles’ wide spectrum of endeavours over the years. He is a published writer and poet, has made a difference at INGOs and NGOs focused on social transformation through the arts, has been part of several projects in the LGBTQ+ space, and was the speechwriter for the well-known South African human rights activist Kumi Naidoo. Additionally, Myles initiated the quirky, award-winning queer hangout session, “The Salon”, on Bush Radio 89.5.
Myles’ cooking journey is just as colourful. After working as a maître d’ under celebrated chef Karen Dudley, he developed a deep respect for the explosion of flavours. However, he also finds nuggets of culinary wisdom among inner-city street-food vendors.
While Myles’ signature dishes are masterful adaptations of traditional Cape Malay delights, they always come with a startling twist in flavour and technique. “My food style is best defined as an eclectic mix of my heritage and life experiences with a modern, experimental edge,” Myles concludes.
KEITH
Calm, problem-solving HR manager, preferring farm-to-food, fireside and Indian-heritage flavours.
Keith Reddy (38), originally from Durban and now living in the East Rand, is a distinguished HR Manager for two contact centres, overseeing a portfolio of around 1,000 employees. Whether at work or in the kitchen, Keith is admired for his calm, detail-oriented, problem-solving approach.
While Keith’s extensive work-life experience across several African countries (from Mozambique and Namibia to Tanzania and Burkina Faso) has already added a medley of country-specific foods and flavours to his expansive culinary repertoire and Indian cuisine heritage, he continues to explore novel ways to enrich his cooking.
Meanwhile, Keith is passionate about the smoky pleasure of fireside cooking, organic, farm-to-table produce, and sustainably and ethically sourced meats.
In line with these values, he maintains a small urban garden where he grows a variety of herbs, vegetables and chillies.
Although everyone speaks highly of Keith’s eclectic yet wholesome food, his biggest fans are his wife and his nine-year-old daughter, who’s already a little food connoisseur.
Unsurprisingly, Keith’s food bucket list includes visiting Japan with his family to draw inspiration from the country’s vibrant food scene. “But I also want to eat my way through all the small towns in our country to delve into our diverse food stories,” he says.
CANDICE
“Heart-of-the-home” Durbanite with a love of food deeply rooted in family, faith, and connection.
Effervescent Candice Meth (39), a loving wife and mother of three from Durban, is a healthcare risk management team leader who balances her demanding career with a deep passion for preparing delicious meals that celebrate life’s everyday miracles.
Although her cooking style is adventurous, sophisticated and full of flavour, food has always been more than a mere taste sensation for Candice; it’s also a way to foster heartfelt human and spiritual connections.
The joy food can bring was etched in Candice’s kind soul from childhood. She fondly remembers scaling fish with her dad, watching her mother turn everyday ingredients into cherished memories and learning from her grandmother to cook with patience and care. Candice sees being in the MasterChef kitchen as an extra-special gift – not only an opportunity to showcase her God-given cooking talent but also a way to honour her food legacy and her late mom, a previous MasterChef South Africa contestant.
Besides opening a restaurant filled with music, laughter, honest cooking and her family’s favourite recipes, Candice, described by her family as “the heart of the home”, also has another mission: “I want to show other women you can have a thriving family, a successful career, and a seat at the table where dreams are served warm.”
NKULULEKO
Graphic designer from KZN who cooks with visual artistry, curiosity and playfulness.
Nkululeko Ngubane (35), originally from KwaDukuza in KZN, is a Sandton-based graphic designer whose cooking is as inventive, original, and idea-driven as the bold creations he dreams up at his day job.
When describing his upcoming adventure in the MasterChef kitchen, Nkululeko sees himself as a versatile cook who doesn’t buckle under pressure but thrives. “My cooking is also playful, with a unique South African touch, and I am not afraid to push the boundaries whilst pursuing excellence,” Nkululeko adds.
While his food journey began under his mother’s wing, helping out as the oldest of three boys, Nkululeko’s culinary curiosity was later sparked by the kitchen drama on MasterChef Australia and by Jamie Oliver’s people-centred approach to cooking.
After carefully observing the tricks of the trade and the flavours of the world wherever he could, including YouTube, Nkululeko has developed a dynamic style spanning many cultures – Greek, French, Moroccan, and Mexican – while still celebrating comforting local classics such as phutu with tinned fish or samp beans with stew.
So far, Nkululeko has crossed several items off his personal bucket list, like bungee jumping and buying a motorcycle. Still, the top entry has been there for a while – winning the coveted title of MasterChef.
Profiles of previously announced contestants:
ALI
Astute Western Cape attorney who brings his Muslim faith and Indian heritage to the table.
Ali Sonday (30), from Paarl in the Western Cape, obtained his law degree cum laude and is a Senior Attorney at a Cape Town law firm established in the early 1800s, where he specialises in employment law and commercial litigation. Beyond the courtroom, Ali’s passion for food stems from his upbringing in a close-knit Muslim community and from a particularly beloved childhood space – his family’s local convenience store, filled with the smell of hot oil, the warm notes of Indian spices, and his mother’s delicious homemade rotis, atchars, salomies and samosas.
While Ali’s food style is firmly grounded in his culinary heritage, it also draws on the punchy cuisine of Asia, which he savoured in fine dining restaurants and at vibrant street markets.
As he summarises: “My food represents my roots, is globally inspired and experientially creative. It feels both familiar and adventurous”
Ali is also an avid Formula 1 fan, and his international travels often revolve around attending Grand Prix races, which he considers the perfect excuse to explore the cuisine of the host countries. Now, Ali is ready to set the wheels in motion toward the MasterChef South Africa finishing line. If he wins the competition, two food trucks are on the way.
BANDZIVA
Colourful and flamboyant KZN home cook with the gift of the gab and a creative flair for fashion and food.
31-year-old non-binary home cook and fashionista Bandile Mandinane, who goes by Bandziva or Bandz for short, brings tons of energy, fun, creativity and pride to the MasterChef South Africa kitchen. Hailing from KZN, Bandziva currently graces the airwaves as a weekend breakfast show host on the campus radio station of the Mangosuthu University of Technology.
However, everything Bandziva does is done with zest, and their profound passion for traditional Zulu food with delightful twists, together with their ability to think – and cook – on their feet, makes them a culinary force to be reckoned with.
Bandziva’s philosophy is to add emotion to cuisine, inspired by their mother’s warmth when feeding the family. “My mom showed that a plate of food can express love more powerfully than words,” Bandziva explains.
When Bandziva moves in behind the stove, don’t expect recipe books on the counter. The meals are conjured up in their head, and to refine techniques, the internet is their friend.
What you will find in Bandziva’s kitchen, though, are tears. Tears of jubilation when a spur-of-the-moment food combination turns out to be a taste sensation. Tears of sorrow when a dish doesn’t live up to their expectations. And tears of gratitude for just being able to cook up a storm.
BENJIE
Cool-headed high-voltage electrician and grill-master from the Northern Cape.
Andrew Benjamin (40), known to friends and family as Benjie, represents the Northern Cape in MasterChef South Africa Season 6.
Benjie, who has lived in Kimberley all his life, is always calm and collected. Always. No matter how scary the situation. In his profession, Benjie performs maintenance on hazardous high-volume electricity transmission lines across the country. Viewers of the Afrikaans series Kokkedoor: Vuur & Vlam, in which he was part of the runner-up team, will also attest to how the cool-headed grill-master remains unfazed by even the most daunting challenge.
Unsurprisingly, Benjie’s forte is fire-driven cooking. One of his signature dishes using this method is venison loin marinated in orange and biltong spices. Across all his dishes, you will find distinct South African flavours, presented with simplicity and soul, qualities he encountered in his grandma’s kitchen. That’s where he learnt how to make crackling with pap, chop onions, and, as he quips in his deadpan style, “found out when to turn off the stove”.
Benjie entered MasterChef South Africa with one mission in mind: “I want to lead by example and show my family and community that it’s possible to follow your ultimate dream.”
CALVIN
Italian Stallion from Durban, whose delicious dishes sweep food lovers off their feet.
MasterChef South Africa Season 6’s dreamboat Durbanite is the 30-year-old Calvin Silson. This handsome home cook’s passion for food was chiselled by his Italian heritage and the childhood he spent in the kitchen with his mother and grandmother. Calvin fondly remembers learning to make homemade pasta and sausages from scratch, fascinated by how food could bring people together and transform a moment. Over the past 15 years, cooking has become his creative outlet and source of joy—a way to connect to his roots while constantly experimenting with new ideas.
Calvin describes his culinary style as “Italian-inspired with Mediterranean influences” and admits that this combination is the perfect recipe for impressing his girlfriend.
Furthermore, he loves showcasing his go-to ingredient, which is seafood, celebrating bold, clean flavours and cooking over an open flame. Unsurprisingly, his signature dishes include seared scallops with peas. “I also admire chefs who are disciplined and innovative in the kitchen and strive to apply these qualities when creating my own dishes”, Calvin adds.
If he were to win the coveted title of MasterChef, he would definitely pursue opening a restaurant.
CHANELLE
Practical “Jill-of-all-trades” mom from the Eastern Cape, for whom cooking is a social affair.
Chanelle Gale (38) lives in East London, where her husband, kids, and social circle savour her scrumptious culinary creations. On their plates, you will find anything from mouthwatering Mediterranean- and Asian-inspired dishes to South African braai delights, leaving them begging for seconds.
These jovial, food-centric gatherings reflect Chanelle’s solid culinary philosophy: “Food brings the most joy when it’s prepared by caring hands and shared with good company.”
Chanelle, who holds a Bachelor’s degree in Consumer Science from the University of Pretoria, started her food journey under the loving eyes of her mom, stepmom and aunt – and Jamie Oliver as her guiding light – when she was a teenager.
These days, her initial “food tutors” and friends are deeply impressed by the elegant, individual touches in her cuisine. People are equally amazed at how much she can pack into 24 hours. “I’m like a little elf, always making or fixing things.” On top of her busy full-time job as a food and beverage manager, she paints beautifully and enjoys playing padel, hiking or sailing with her husband. That’s when she’s not sewing, making leather bags or wielding power tools.
If she wins MasterChef South Africa, Chanelle will open a restaurant where the kids can play and the adults can enjoy good food.
JESHEN
Joburg-based tax consultant and part-time food photographer whose cooking zooms in on the finest culinary details.
Before he carved out his career in Sandton as a tax consultant specialising in VAT, 31-year-old Jeshen Govender spent his life as part of a close-knit Durban family whose lives revolved around food.
Some of his earliest childhood memories unfolded at his grandparents’ catering business, where the skills, stamina, and intricate planning required to prepare dishes for sometimes up to 500 guests fascinated him. Then, he also remembers the wholesome times he and his cousins cosied up in the comforting hum of his family’s favourite gathering spot, their Ava’s busy kitchen.
With so much culinary DNA in his blood, it was only a matter of time before this gentle, super-talented future food star got his feet wet. And so, an ever-evolving passion for different tastes and textures ensued. Today, Jeshen’s sensational dishes, drawing on his South African Indian heritage and travels abroad, are not only a symphony of flavours but also a feast for the eye.
Every morsel of food Jeshen serves reflects his obsession with attention to detail. This all makes sense when you know that he is also a part-time food photographer.
Still, simplicity is Jeshen’s culinary mantra. “Good food comes from care and curiosity, not complexity,” he explains.
JOSH
Culture vulture, behind-the-scenes TV guy, and model who listens to opera music while he cooks.
Redhead Joshua Lotz (25), known as Josh, stands out from the crowd – not only for his striking looks but also for his one-of-a-kind personality and intense love of the arts.
This expressive young home cook from Pretoria, who works in the television industry and as a model, began showcasing his exceptional artistic talent through dancing, drama, singing, children’s theatre, and playwriting while still at school. He qualified for the Blackpool Freestyle Dance Championships through his dancing. In addition to these performance art disciplines, Josh also displayed leadership at High School Eldoraigne, which has over 1500 learners.
Josh’s creative flair is evident in the kitchen. When he cooks at home, you will find him listening to operatic music, and the dishes that land on the plate are colourful, bold and unusual flavour pairings, often the result of improvisation, but always telling a story. As Josh says, “For me, the kitchen is a stage where the dish is a special, captivating character that brings together sophistication, comfort and pure magic.”
If Josh wins the coveted MasterChef title, he will open a restaurant that mirrors his theatrical take on food. But his busy mind is already conceptualising a unique television cooking show.
KAREN
Outdoorsy, loving mom from Johannesburg South with an adventurous palate and ability to pin down flavour.
Karen van der Merwe (38), who grew up in the scenic Glenvista area of Johannesburg South, and now resides in Alberton, brings energy, life and gratitude to everything she does. While the kitchen is her “happy place”, she also calls herself “the luckiest mama and wife on Earth” – partly because of her two fulfilling, self-designed jobs. In the mornings, after completing the school runs, she is a well-organised PA at her husband’s engineering firm, and in the afternoons, she becomes the devoted caregiver for her two young children.
Something else that gives Karen immense joy is spending time outdoors and in the bushveld – the perfect tonic for her adventurous spirit, a time to admire animals in the wild, and an opportunity for clay-pigeon shooting, her favourite pastime.
However, nothing matches the thrill of taking a shot at the MasterChef title. Karen will be banking on her previous reality show competition experience and her proven ability to rely on her instincts to pin down a flavour sensation that will surprise the judges. “I think my God-given palate is my strength. It’s something that cannot be taught,” Karen says.
It worked in her favour when she and her best friend, Tenille Dreyer, made it to the final of My Kitchen Rules.
LESEGO
Sweet Sepedi-speaking “daddy’s girl” from Limpopo who brings beauty and calmness to the kitchen.
Lesego Motshana (24), born in Ga-Mabintane, Limpopo, and now enjoying big-city life in Joburg, describes herself as “a shy, daddy’s girl”. However, she oozes confidence when she steps into the kitchen or becomes her photographer brother’s muse. Lesego has also been in the spotlight at beauty pageants such as Miss Teenager South Africa and has appeared on a few television shows.
The cooking experts who have been the greatest inspiration for this sweet and highly imaginative young contestant’s culinary adventures are her food heroines: her mother, who runs a bakery and catering business, and her sister, a Head Chef in New Jersey, United States.
While Lesego still enjoys recreating the South African “Seven Colours” she grew up with, her signature dishes, including the Mexican ceviche tostadas, which her friends can’t stop raving about, reflect a blend of creativity and technical skill. But the superpower she brings to MasterChef South Africa is her remarkable planning and time management. “I’m very organised and in the zone when I cook,” Lesego says.
Beyond all things culinary, inspiring young girls is high on Lesego’s agenda, and it’s no surprise that her dream is to publish a cookbook aimed at children.
MAHLATSE
Bright-eyed Sepedi-speaking culinary student from Limpopo who is besotted with baking.
23-year-old student Mahlatse Mongatane, born and bred in Limpopo, is the youngest contestant on MasterChef South AfricaSeason 6. His contagious passion for food began at 12, when he baked muffins that won his family’s hearts. Since that joyous moment in a village in Mokopane, Mahlatse has been unstoppable.
In addition to exploring modern South African cuisine through his hospitality studies at Capricorn TVET College, he excelled at the WorldSkills National Bakery competition, impressing the judges with his technical precision and eye-catching presentation. Being named second runner-up boosted his confidence and inspired him to showcase his dedication, creativity, consistency and professionalism in the MasterChef kitchen.
Although baking will always be Mahlatse’s first love, especially when he whips up a decadent Chocolate Lava Cake, his curiosity and eagerness to experiment are his culinary superpowers, regardless of what kind of dish he puts on a plate.
“Even when ingredients are limited, I can improvise to create something memorable,” Mahlatse says.
If his dreams come true, people will be able to enjoy these treats at his own bakery. Meanwhile, he aims to make his mother proud, one meal at a time.
NTOBEKO
Multi-faceted entrepreneur, originally from Mpumalanga, whose focus is his secret weapon in the kitchen.
Ntobeko Dlamini, born and raised in a remote rural village in Wakkerstroom, Mpumalanga, is now a successful Johannesburg-based entrepreneur. He owns two thriving businesses – quite a feat for someone who is only 28 years old.
While Ntobeko’s one enterprise provides stationery to companies in an innovative way, the other offers a shuttle and tour guide service for international travellers who want to explore our beautiful country.
This go-getter attributes his life achievements to his focus, determination, ambition, and self-drive – personality traits he will most definitely bring to the MasterChef kitchen.
“Whatever I try to do, as long as I put my mind to it, I will do it like a pro,” says Ntokobeko.
Given his remarkable cooking skills, you would not guess that Ntobeko had only just begun experimenting with food during the Covid-19 pandemic. Since then, he has developed a unique style rooted in South African heritage, including surprising takes on a braai, hearty stews, and comforting classics.
If Ntobeko wins MasterChef South Africa, he aims to give back to his community by nurturing more culinary stars from the region. Another dream-come-true would be to become a radio host or podcaster, showing people how ordinary ingredients can become tasty masterpieces.
PHIL
Sharper-than-a-knife Joburg general surgeon with science in his veins and cooking in his heart.
Dr Phil Munda is a 33-year-old General Surgeon who trained at, amongst others, the Chris Hani Baragwanath Academic Hospital, and is now working at the Morningside Clinic, where he performs emergency and elective surgeries. But the good doctor is also an all-rounder – and often simply a cut above the rest. For example, who can humbly say they started reading at the age of 3, read the entire Bible by the age of 4, played lock for the school’s first rugby team, skipped grades because of academic prowess, landed leading roles in plays, and matriculated with 8 distinctions? Even when he shows off his singing at karaoke bars, Phil elicits encores.
All of this aside, Phil is a highly talented cook whose burning desire to win MasterChef South Africa means far more than another feather in his cap. It will serve as the foundation for a broader business plan to invest in the South African food industry by partnering with exceptional chefs needing a helping hand.
Phil’s passion for food was ignited during his time at varsity when he and his housemates turned shared dinners into light-hearted cooking competitions. Those times also instilled in him his profound food philosophy: “Cooking is like alchemy – combining ingredients to create happiness, precious memories, and bringing real magic to the world.”
REJANE
Down-to-earth world-traveller who settled down in rustic Malgas, from where she runs an ethical fashion brand.
At 50, Rejane Gwynne is the oldest home cook in MasterChef South Africa Season 6. With over twenty-five years of cooking experience, Rejane’s knack in the kitchen is to draw inspiration from flavours from across the world while staying true to her healthy, rustic style.
After growing up in Grabouw in the Western Cape, an adventurous travel bug took her to many countries and into different jobs – even preparing meals for the Governess of the Royal Shakespeare Company – but a longing for African skies brought her back home. So, Rejane and her life partner, Krissie, decided to settle in Malgas, a remote village in the Overberg region, known for its tranquil, rural charm. When her friends from abroad visit, they can expect elevated South African country-style cuisine, juicy grass-fed rib-eye steaks with a French or Asian twist, sourdough baked from scratch, and, of course, veggies from her garden. “For me, food is a wholesome balance of culture, colour and care,” Rejane says.
Besides being evident in her cooking, Rejane’s boundless creativity and eye for detail are expressed through OYOO Style, her and Krissie’s award-winning ethical fashion brand that uses African textiles.
In line with her authentic, down-to-earth lifestyle, Rejane’s food dream is to write a healthy-living cookbook.
SIMELE
Charismatic, kind-hearted Zulu man and devoted dad from Jozi whose food brings people together.
Simele Shange (38) is a bold home cook and charismatic entrepreneur from Johannesburg, whose culinary journey blends creativity, community, and cultural pride.
As the founder of an events consultancy, Mzansi Feast, Simele’s life revolves around bringing people together — whether the occasion is a large-scale event or an intimate cooking session.
This self-taught home cook believes that food nourishes the soul. “It’s about storytelling, memory, honouring family and sparking connection,” he explains.
Born and raised in Newcastle, KZN, Simele’s cuisine fuses his Zulu roots, a global palate, and the smoky depth of open fire. He aptly calls his style “Asian-inspired home cooking with a love for the braai.”
While Simele’s passion for food began in his mother’s kitchen, it deepened when his wife became pregnant with their first of two kids. Simele wanted to feed her the best food possible because of the gift she was carrying. Now, he still cooks for his family every day, enjoying every minute of it.
Besides winning MasterChef South Africa, Simele dreams of opening a restaurant where craft meets comfort. You can rest assured that everyone visiting this friendly space will come back for more, especially after tasting his one-pot lamb and rice, and all-time favourite, jeqe and beans.
SUHAEL
Durban karate kid who packs a punch and cooks with precision in the kitchen.
28-year-old Suhael Raghunath is a Durbanite whose pensive nature, boundless curiosity, and relentless drive for perfection make him a powerhouse in the kitchen.
As a picky eater in childhood, Suhael was first drawn to the stove when his inquisitiveness led him to find ingredients that would upgrade his mom’s tried-and-tested family recipes to suit his taste. Over time, this turned into a passionate hobby, shaped by experimentation and hours spent learning from YouTube channels.
Besides constantly soaking up knowledge to enhance his cooking skills, Suhael’s culinary philosophy is also grounded in another of his favourite pastimes – karate and Muay Thai.
That explains why the teachings of martial arts are clearly noticeable when you see Suhael in action, when preparing his masterpieces-in-the-making. Precision. Discipline. Focus. Resilience. Self-improvement.
“I always push myself to do better in the kitchen and love how the chaos drives you closer and closer to excellence,” Suhael says.
However, when it comes to seafood, this versatile home cook’s speciality, those who have tasted his scrumptious dishes will argue there is little room for improvement. The hero ingredient in these meals might also have been reeled in by avid fisherman Suhael himself.
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