For Thokozane Shongwe, food is more than a career — it’s a calling rooted in tradition, innovation, and an unrelenting pursuit of excellence.
The Maslow Sandton’s new Executive Sous Chef grew up immersed in the butchery trade, dissecting carcasses alongside his father in Tembisa from the tender age of 15. “My father was a butcher, so I’ve always been surrounded by meat. Understanding cuts, textures, and flavours became second nature,” Shongwe recalls. Today, he’s channeling this lifelong expertise into crafting a bold, open-flame-inspired menu that celebrates vibrant, smoky flavours.
With over two decades of experience in some of Johannesburg’s finest hotel kitchens, Shongwe, 38, combines hands-on culinary mastery with formal training from the HTA School of Culinary Art and a City and Guild qualification. But his secret ingredient? Competitive cooking. “Competitions introduced me to the idea of pushing boundaries early on,” he says. “They built my confidence and taught me that every misstep is just a lesson in disguise.”
Shongwe’s culinary style, which he proudly describes as Afro-fusion, merges the essence of African flavours with classic techniques. His signature dish? A modern twist on pap en vleis featuring herb-crusted ostrich steak, pap arancini, chakalaka purée, and spinach cream. At home, however, he’s a devoted dad who finds joy in making pasta dishes — from creamy carbonara to flavourful chicken recipes — to nurture his children’s palates.
From serving world leaders like the King of Eswatini and a former South African president to cooking for global stars like Pharrell Williams and Ne-Yo, Shongwe’s career has been nothing short of extraordinary. Along the way, he’s been mentored by some of South Africa’s finest chefs, including Siyabulela Kobo and James Khoza. “Chef Kobo showed me what food could truly become, while Chef Khoza taught me humility in leadership,” he shares.
Yet Shongwe doesn’t shy away from speaking candidly about the challenges facing the industry. “There’s a shortage of chefs entering the trade, and many young cooks today lack the patience to hone their skills,” he says. “It takes time and effort to master this craft, but too often, I see people skipping steps. That’s why I’m committed to mentoring my team — to help them grow from entry-level cooks into confident leaders.”
Shongwe has big plans for his new role at The Maslow. Alongside Executive Chef Ofentse Morake, he’s leading the charge on a refreshed menu for 2025, with a focus on wood-fired meats that promise bold, light, and colourful flavours. “There’s nothing like the adrenaline of a busy service,” he says. “Seeing people light up when they taste your food — that’s what makes it all worth it.”
Beyond the heat of the kitchen, Shongwe finds balance in reading and spending time with his kids. But his passion for cooking never wavers. From overseeing everything from the renowned buffet breakfasts to bespoke event menus at The Maslow, Shongwe is energised by the opportunity to innovate and inspire.
“I feel at home here,” he says. “This team is like family, and together, we’re working towards something exceptional. The possibilities are endless because knowledge, after all, knows no limit.”
Herb Crusted Ostrich Fillet
Ingredients
- Ostrich fillet
- · Ostrich fillet 200g
- · Panko breadcrumbs 50g
- · Butter soft 25 g
- · Parsley 10g
- · Rosemary 10g
- · Thyme 10g
- Red wine jus
- · Beef bones 100g
- · Celery 50g
- · Leeks 50
- · Carrots 50g
- · Onion 50g
- · Bay leaves 2 each
- · Thyme10g
- · Rosemary 10g
- · Tomato paste 50g
- · De Grendel merlot 2021 Red wine 250ml
- Pap Arancini
- · Maize meal 100g
- · Feta cheese 20g
- · Panko breadcrumbs 50g
- · Egg 1 each
- · Flour 50g
- · Cooking oil 100ml
- Sautéed Spinach
- · Baby spinach 80g
- · Garlic glove 5g
- · Butter 5g
- Chakalaka Puree
- · Carrots 30g
- · Mixed peppers 30g
- · Onion 20g
- · Garlic 5g
- · Ginger 5g
- · Cumin 5g
- · Cajun 5g
- · Baked beans 20g
Instructions
Ostrich Fillet
· Pat dry the fillet, and season with salt and pepper.
· In a pan, grill the steak using butter, garlic and Thyme.
· Set aside to rest.
Herb Crust
· Fine chop the herbs and mix them with Panko breadcrumbs.
· Melt the butter and mix with the breadcrumbs and herbs, to create the crust.
· Place crust on top of the cooked fillet.
Red Wine Jus
· Roast the beef bones until very dark.
· In a pot, sautéed the mire poux (onion, celery, leeks and carrots).
· Add tomato paste on the mire poux and cook until black, add the cooked boned.
· Add the 150 ml red wine to deglaze the pot; add water and aromatics. Allow the pot to simmer until it reaches a gel-like consistency. Strain and keep the liquid.
· Reduce the remaining red wine, add the stock and reduce until the back of the spoon is coated.
Pap Arancini
· In a pot of boiling water, add maize meal and stir to achieve pap consistency.
· Make the pap into a ball shape, add feta cheese in the centre of the ball.
· To crumb the ball, roll the ball in flour, roll in egg wash and roll in the panko crumbs.
· In a different pot, bring cooking oil to 165°C and place the ball in the oil for cooking, continuously turning until gold and brown.
Baby spinach
· Wash through the spinach leaves.
· In a pan, sautéed the spinach with butter and garlic, season to taste.
Chakalaka
· In a pan, sautéed the onion, garlic, ginger, and cumin seeds. When soft, add the mixed peppers and grated carrots. Cook until soft, then add the chilli and let the spices blend.
· Add beans and cook for an extra 20 minutes. Place in a blender with butter and blend until smooth.
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