At just 28, Sesethu Bukani is living the dream he once whispered to himself as a boy in the Eastern Cape. From the township of Mdantsane to the glimmering skyline of Doha, Qatar, his journey is a powerful story of faith, grit and the belief that anything is possible.
“I was born and raised eLokishini,” he says proudly. “From the dusty streets of Mdantsane, I learned resilience, faith and the importance of chasing my dreams no matter the obstacles.”
Bukani’s love for food began at home under the watchful eye of his mother, who taught him to cook when he was just five. “She was my first teacher,” he recalls.
“Helping her with catering and church dinners taught me not just how to cook, but how to serve people with love and creativity.”
Before he ever wore a chef’s jacket, Bukani was already selling kotas and dagwoods from his family home under the name Kota Past 9, blending flavour and flair in a way that hinted at his future calling.
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The turning point
In 2024, Bukani took a leap of faith and enrolled at Capsicum Culinary Studio’s Rosebank campus, signing up for the Professional Chef Programme. “Joining Capsicum was a turning point,” he says. “It gave me the training, exposure and confidence to take my culinary skills to the next level. From day one, I manifested that I’d become an international chef, and God granted that manifestation.”
His placements at The Prawnery, Saint Restaurant and Marble Pastry Kitchen sharpened his skills and taught him the discipline of fine dining.
Then came the life-changing opportunity — a virtual interview with Four Seasons Hotel Doha for a position at Nobu Doha.
“I still remember that day vividly. I borrowed a chef jacket from the campus fitting room, and Chef Andile, who’s now the principal, helped me find black buttons for it. I was nervous but excited, and that interview changed my life.”
He joined Nobu shortly afterwards, graduating from Capsicum in absentia on 23 June 2025.
Precision, prayer and perseverance
Today, Bukani’s life in Doha is a rhythm of discipline and purpose. His mornings begin with prayer, scripture and superfoods like sea moss and moringa, followed by long hours in the precision-driven kitchen of Nobu.
As Garde Manger Chef, he crafts salads, cold dishes and seafood delicacies, and never misses a chance to learn. “Whenever I can, I learn from other stations – Tempura, Sauté, Sushi Bar – because I want to master all seven. Each one teaches me something new.”
When the last service ends, he heads to the gym. “Discipline is everything,” he says. “Whether it’s the gym, the kitchen, or my spiritual life, consistency is key.”
Influenced by the refined elegance of Japanese-Peruvian cuisine and his South African roots, Bukani’s dishes showcase balance, creativity and emotional depth. “I’m inspired by the beauty of simplicity, and Japanese cuisine has taught me that less can be more. It’s about precision, respect for ingredients and emotion on the plate.”
Looking to the future, Bukani envisions leading his own kitchen and mentoring the next generation of chefs. “I want to create a space where people not only enjoy exceptional food but feel inspired by the story behind it,” he says.
When asked for quick insights, he doesn’t hesitate. His kitchen essentials? Eggs, garlic, butter, thyme and cheese. His dream dinner guests? Gordon Ramsay, Nobu Matsuhisa, Patrice Motsepe, David Higgs and Jay-Z.
But his message to aspiring chefs is what defines his journey: “Your dreams are valid. Your passion is your fuel. Combine faith, hard work, and the willingness to learn, and the kitchen can take you anywhere in the world.”
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