For most people, the kitchen isn’t the obvious career choice, but Nkosazana Nyembe knew from the start that food was her calling. From her early days in hospitality, leading teams and mastering her craft, she learned that cooking is as much about passion as it is about precision.
Today, as the executive chef and menu developer at Level Seven Restaurant and Sky Bar in Kempton Park, Johannesburg, Nyembe turns every dish into an experience.
Her plates are a blend of Mzansi soul and international flair, crafted with care, creativity, and love. Every flavour tells a story, every bite celebrates the journey that brought her here.
Inspired by her mother’s cooking
After matric, Nyembe was accepted to study law at the University of the Western Cape, but she saw her life taking a different direction. She remembers how proud her late mother, Jabhile Nyembe, was when she received the news of her university acceptance.
However, Nyembe explained to her family that she wanted to cook instead of studying law. “My mother was angry,” she says. “I had to ask my aunt, Jedress Buthelezi, to calm her down and explain things for me.”
Nyembe later enrolled at Tshwane North TVET College, where she studied towards a diploma in hospitality management from 2016 to 2018. Sadly, her mother passed away during her first year and never got to see the success that came from her daughter’s choices in hospitality.
Nyembe describes her mother as the queen of pots.
“When she cooked, she could turn ordinary food from the grocery cupboard into a masterpiece. That inspired my slogan, ‘recreating the ordinary’, which means taking what we have and creating something amazing.”
Nkosazana Nyembe
Today, Nyembe is passing that same love for cooking on to her daughter. She says they wake up early every morning to make breakfast together, a routine that allows them to bond, share ideas and find comfort in food.
“She is only five years old, but we have so much fun in the kitchen. Cooking together helps her explore food, be creative and enjoy the process.”
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Flavours from around the world
Nyembe left the comfort of her home in Witbank, Mpumalanga, to start a new life in Tshwane at college.
“At TVET college, you don’t just focus on one area. You gain skills in back-of-house management, front-of-house operations, food costing, food and beverages, nutrition, and how to cater for people with different health needs,” she explains.
“It gives you a broader perspective on the culinary industry. You don’t have to be a chef. You can become a manager, work at the bar, be a mixologist, or even a nutritionist.”
Nyembe’s journey took her through several roles, from food and beverages manager to learning about people management, before she became a professional chef.
Her journey in hospitality later took her to Kuwait in just half a year, where she was exposed to a variety of international cuisines. “I learned that food should be a journey. It should create memories and influence your cooking skills.”
She also learned about kimchi and Vietnamese cuisine. That allowed her to cook and understand the flavours firsthand.
Her culinary style is also shaped by her South African roots, with their wide variety of cooking traditions, and by European influences.
“Italian cuisine has had a big impact on me. The best chefs come from Italy and France. One of my best dishes is Coq au Vin, a red or white wine chicken stew.”
Spanish cuisine has also influenced her approach in the kitchen. “I learned to make tortillas from scratch, and paella is one of the dishes I enjoy preparing. It is a mix of seafood and rice, and each element has to be cooked perfectly.”
Blending skill and leadership
Her first role was as a beverage manager at the age of 21, leading an entire department. “It was scary,” she admits. “The journey taught me that professionalism matters more than age.“It also teaches you resilience, effective communication, smart resource management, and soft leadership skills. Most people don’t respond well to shouting. You lead best with kindness.”
When it comes to cooking, Nyembe can prepare umleqwa with idombolo with her eyes closed. She adds a modern twist, using aromatics like leeks and curry leaves, along with vegetables. For the idombolo, she mixes in sweet corn and grated carrots, giving this traditional dish a fresh flavour.
“For me, no seven-colour dish is complete without potato and beetroot salad,” she shares.
Now pursuing a postgraduate degree in business management, Nyembe says she doesn’t want to leave the kitchen behind. She wants to carve her path as more than just a chef, a chef with an MBA and other qualifications. And she is well on her way!
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