Celebrating the Next Generation of Professional Chefs on Valentine’s Day
On 14 February 2026, Duane Riley of BGA facilitated the Graduation of HTA School of Culinary Art where they proudly celebrated their annual Graduation Ceremony at the NH Johannesburg Sandton Hotel, marking a significant milestone for its Full-Time Programme and Advanced Pastry students. Fittingly held on Valentine’s Day, the occasion symbolised not only achievement, but a shared love for the craft of cookery and the culinary profession.
The ceremony brought together graduates, proud parents, industry leaders and HTA faculty in a celebration of discipline, resilience and accomplishment. This year’s graduating cohort now steps confidently into the hospitality industry, equipped with the technical skill, practical competence and professional standards that define HTA training.
The event was honoured by distinguished guests including:
Coo Pillay, President of South African Chefs Association
Jeanab Morris-Makhene, Head of Africa at City & Guilds
Catherine Adonis, Head Pastry Chef at Saxon Hotel, Villas and Spa
Their presence underscored the strong industry alignment and credibility that HTA maintains within the culinary and hospitality sector.
The ceremony reflected on the graduates’ journey, a path marked by long practical hours, assessments, industry placements and the refinement of both skill and character. Graduation represents more than completion of a qualification; it signals readiness for the realities of professional kitchens.
1-Year Programme: Jade Lucas 2-Year Programme: Atiyya Laher
Director’s Award
1-Year Programme: Jade Lucas 2-Year Programme: Atiyya Laher
These awards recognise not only technical excellence, but growth, consistency and commitment throughout the training journey.
Addressing the graduates, Principal Carien van Tonder’s leadership reaffirmed HTA’s commitment to producing chefs who are disciplined, industry-ready and capable of contributing meaningfully to the evolving culinary landscape of South Africa and beyond.
As the hospitality sector continues to evolve, HTA remains steadfast in its mission to develop professionals who combine practical competence with resilience and integrity.
We look forward to seeing these graduates making their mark in hotels, restaurants, private kitchens and culinary enterprises across South Africa and internationally.
Congratulations to the Class of 2026.
By: Duane Riley
Photo Supplied by: HTA School of Culinary Art Photographer: Aaron Morris
In the world of gastronomy, few names resonate with the same warmth and reverence as Chef Billy Gallagher. His legacy is not only etched in the records of the South African Hospitality Industry but lives on in the hearts and hands of young chefs across the globe.
Since 2015, the Billy Gallagher Young Chefs Tour is a testament to this enduring influence, a journey that celebrates mentorship, international exchange, and the vibrant culinary heritage of South Africa.
A Vision That Changed Lives
Held biennially in honour of the late Chef Billy Gallagher, the tour is more than a just an event. It is a living tribute to a man whose life was dedicated to nurturing talent and fostering global connections through food. Chef Gallagher believed that the future of cuisine depended on investing in young chefs, providing them with opportunities to learn, grow, and experience the world beyond their own kitchens.
The Journey: A Tapestry of Flavours and Friendships
This year’s tour brought together Chef Olav Tennfjord from Norway and Chef Shin Jiwoong from South Korea. Their two-week odyssey began in Johannesburg, wound through the winelands and markets of Cape Town, celebrated heritage in KwaZulu-Natal, and concluded in the wild beauty of the Dinokeng Game Reserve.
Johannesburg: Where Heritage Meets Innovation
The adventure began at Maropeng, the Cradle of Humankind, where the chefs reflected on humanity’s shared origins and the artistry of food. A moving visit to Chef Gallagher’s resting place in Fourways set the tone for a journey rooted in gratitude and inspiration. Behind-the-scenes tours of the Palazzo and Pivot Hotels at Montecasino revealed the precision and teamwork that define South Africa’s hospitality industry. Evenings were spent at iconic venues like The Saxon Boutique Hotel and Sandton Sun, where creativity and craftsmanship took centre stage.
At the HTA School of Culinary Art, after a number of skills demonstrations, the group gathered for a South African themed lunch in the Billy Gallagher Boardroom. A space that displays a lifetime of achievements, citations and accolades. The experience reminded participants of what is possible and that they are part of something bigger – a global family of chefs.
Cape Town: A Symphony of Flavour
Arriving in Cape Town, the young chefs were welcomed by panoramic views of Table Mountain, and the warm hospitality of Southern Sun Cape Sun. Days were filled with cheese-making at Ciao-Ciao, wine tastings at Perdeberg and Spier, and explorations of the intricate supply networks at Wild Peacock. Dining at Palm House Boutique Hotel with Chef Greg Henderson, and the refined artistry of the acclaimed Chorus Restaurant by Bertus Basson, the group experienced the diversity and sophistication of Cape cuisine.
From the penguin colony at Boulders Beach to the bustling Oranjezicht City Farm Market and Makers Landing at the V&A Waterfront, the chefs immersed themselves in the city’s creative spirit. The vibrant street food scene, including the famous Gatsby sandwich, offered new perspectives on South Africa’s culinary diversity.
The final dinner at Terrarium Restaurant, hosted by Chef Chris Erasmus, Jodi Gillespie, and Anlou Erasmus, left the group deeply inspired by the harmony between nature and culinary innovation.
KwaZulu-Natal: Celebrating Heritage
In KwaZulu-Natal, the group checked in at the legendary Beverly Hills Hotel in Umhlanga, coinciding with International Chefs Day, a fitting backdrop for celebrating culinary unity and global friendships.
Visits to CTIA Culinary School, the Jackie Cameron School of Food & Wine and Mount Edgecombe offered rich opportunities for learning and cultural exchange. The day’s highlight was a lively cooking demonstration, where international and local chefs shared their food traditions, reinforcing the universal language of the kitchen.
The day featured a diverse range of culinary experiences, including Chef Shin’s engaging Korean cooking demonstration, Chef Olav’s presentation of an authentic Norwegian dish, and a traditional Durban Bunny Chow skilfully prepared by Chef Sbu. The event was characterised by insightful learning and rich flavours.
Before departing, the chefs toured Chef’s Brigade and Unilever Food Solutions, concluding this segment with a distinguished dinner hosted by Chef Coo Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Worldchefs Honorary Life Member). This occasion served as a meaningful homage to both friendship and professional legacy.
Dinokeng Game Reserve: A Fitting Finale
The tour’s final chapter unfolded in the tranquil Dinokeng Game Reserve. Here, under the African sky, the young chefs cooked over open flames, reflecting on the lessons learned and friendships forged. The experience emphasised the importance of simplicity, passion, and respect for tradition, values that Chef Gallagher championed throughout his life.
The Power of International Exchange
The Billy Gallagher Young Chefs Tour is a shining example of how international exchange enriches both chefs and the communities they visit. By bringing together diverse perspectives and culinary traditions, the tour not only honours Chef Gallagher’s legacy but also strengthens the bonds that unite the global culinary community.
Travelling through South Africa, the participants discovered the value of learning from one another, inspired by Chef Gallagher’s dream for young chefs to see the world, be inspired, and inspire others in return. The legacy continues, shaping the future of gastronomy.
Looking Ahead
With the continued success of the biennial tour, plans are already underway for 2027, with renewed efforts to support deserving young chefs from around the world. The journey continues, fuelled by the spirit of mentorship, discovery, and the belief that food can change lives.
Sincere appreciation to Worldchefs, Southern Sun Hotels, SA Chefs Association, Bill Gallagher & Associates, as well as all the partners, mentors, and hosts whose support made this exceptional experience possible.
The Billy Gallagher Young Chef Tour was conceptualized in 2014 by Dr. Bill Gallagher, Honorary Life President of World Chefs. This initiative is a prestigious educational and cultural program designed to reward two outstanding young chefs who have attended the Bill Gallagher Young Chef Forum at the bi-annual World Chefs Congress. The selected chefs embark on a transformative journey to South Africa, where they gain hands-on culinary exposure, engage in social responsibility projects and immerse themselves in the country’s rich food heritage.
Core Focus Areas: Education, Social responsibility & Professional Development Participants gain firsthand experience in South Africa’s culinary industry, dining and networking with chefs, food innovators, and industry leaders. Interactive sessions with culinary institutions. Exposure to diverse cuisines, indigenous ingredients, and South African cooking techniques. Completion of a visual diary to document learnings and industry insights for knowledge-sharing among peers.
Cultural & Heritage Exploration Immersion in South Africa’s diverse culinary heritage through food experiences, historical site visits, and guided tours. Learning about indigenous South African food traditions and their significance in global cuisine. Visits to cultural landmarks that enrich the chefs’ understanding of South Africa’s history and landscape.
Proposed Excursions, Workshops and Experiences The young chefs will travel around South Africa to 4 key destinations/provinces, namely Gauteng, Western Cape, Kwa-Zulu Natal and North-West Province. Workshops and Education Interactive workshops from the two young chefs highlighting their traditional cuisine to South African Culinary Schools. Local Markets, Farms and Food Service Distribution including Indigenous and uniquely South African ingredients, local workforce etc Meet and greet SA Chef Delegation, young chefs and instrumental people of Dr Gallagher’s past; including past Vice President of World Chefs, Heinz Brunner to share his experiences first hand with Billy Gallagher. Cultural Awareness Tour of Cradle of Humankind Soweto Tour – Two Nobel Peace winners (Nelson Mandela and Arch Bishop Desmond Tutu), heritage site of Apartheid struggle. Kirstenbosch Gardens Visit Monuments “Safari”
Dining Awareness and Excursions Dine at Authentic and Top South African Establishments including focus on South African culture and ingredients, farm to fork principles; includes conversation with the chef to understand the thinking behind the menu and dining offering also visit Food and Produce Markets, Wine and Dairy Farm tours, Various kitchen tours that Billy Gallagher worked at, Ushaka Marine World, Distilleries and beverage industries SA.
Tour History & Funding: Since its inception, the Billy Gallagher Young Chef Tour has successfully hosted four tours, benefitting seven young chefs from Australia, Malaysia, Singapore, the USA, and Sweden. The program relies on financial and in-kind sponsorships, with contributions, to date from South African businesses, Southern Sun Hotels, the South African Chefs Association, training providers, and World Chefs board members.
Budget & Sponsorship Needs: Accommodation Excursions Meals Local transportation (flights and ground transport)
Upcoming Tour – October 2025: Two young chefs will be selected by the World Chefs Young Chef Committee and approved by the World Chefs executive. A South African Young Chef will be the Chaperone for the Tour. Selected chefs must secure sponsorship for their flights and visas; other expenses are covered by the program. Upon completion, chefs will present a visual diary showcasing their learnings and experiences including favourable mentions. This will be presented again at the next World Chefs Congress. All sponsors will be acknowledged on the World Chefs Social Media and in the World Chefs Monthly letter. To ensure the continued success of this initiative, World Chefs and industry partners are urged to funding and sponsorship commitments, assist in planning, and support the Young Chef Tour in honour of Dr. Bill Gallagher’s legacy. This program not only invests in the future of young chefs but also upholds the values of education, community service, and cultural appreciation.
