Sedgefield’s Jesse Olivier has earned one of the Western Cape hospitality industry’s highest honours, being named the Showcook Reaching for Young Stars 2026 Young Chef of the Year at the prestigious TAJ Cape Town. He also won the prize for the best starter and main course; as well as the starter Food & Wine Pairing, together with his team mate, Blayze Morris (sommelier).
The former learner at Sedgefield Primary and York High, emerged victorious against some of the province’s most promising young culinary talents, proving that big dreams can indeed begin in small towns. Jesse is currently a third-year culinary student at the Chefs Training & Innovation Academy (CTIA) in Stellenbosch.
The Showcook Reaching for Young Stars competition is a prestigious annual South African competition and mentorship program. It pairs top hospitality and culinary students with leading wineries and industry experts. Organised by Showcook with the support of a large network of partners and sponsors, the project offers rising chefs and beverage students a springboard to launch their careers and gain international recognition.
The main competition took place at the International Hotel School (IHS) on 23rd May, where finalists had only four hours to complete the challenge under the watchful eyes of an esteemed panel of judges comprising respected chefs, hospitality professionals and industry specialists. The programme culminated in an awards luncheon at the Taj, where the winners were announced.
Every contestant was required to prepare a dish based on the same sponsored ingredients, with the same brief and within the same four-hour time limit. This created a level playing field, allowing judges to compare technical ability, flavour, presentation, organisation and professionalism directly across all competitors.
Jesse prepared a starter of Black Urud Dhal with Coconut, Tandoori Butter, Pickled Sultanas, Tamarind Paste, Lancewood Greek Yoghurt, and Crispy Garlic and Onions, followed by a main course of Smokey Aubergine and Tomato Curry with Confit Cauliflower, Semi-Dried Tomato and Chilli Oil, served with Rice Puffs and a Früt-inspired Mango, Ginger and Tamarind Chutney.
His outstanding performance earned him not only the coveted title of Young Chef of the Year, but also a fully sponsored three-month professional internship in France through InternAfrika and Lancewood.
Before embarking on his French internship next year, Jesse will complete his final studies at CTIA, then spend his last couple of months working ‘in the industry’.
Jesse’s achievement is a reminder that with the right talent, dedication and perseverance, even ‘small town’ people can be elevated onto both national and international.
stages.
