Chef Charmaine Lehabe. Picture: Supplied
Charmaine Lehabe is living proof that, armed with a Diploma in Food Preparation and Cooking, the world is your oyster and there to be explored and enjoyed.
The 29-year-old chef, born and raised in Pretoria has, since graduating in 2019, travelled the world, living and working in the US and UK, with periods in-between spent back home as a caterer, a private chef and a food consultant.
Lehabe’s love for food began home, where her grandmother’s influence laid the foundation for her culinary dreams.
“Food was always a part of our lives,” Lehabe recalled fondly.
“From baking biscuits with my grandmother to making scones, those kitchen moments were magical.”
But it wasn’t until her university days that Lehabe realised she had a natural talent for cooking, thanks to the encouragement from friends.
Taking their advice to heart, Lehabe started her professional journey as a Commis Chef at ASH Restaurant in Cape Town, which later became Riverine Rabbit. Determined to deepen her culinary expertise, she enrolled in a culinary program, further honing her skills and expanding her horizons.
Graduating in 2019 opened doors to exciting opportunities. Lehabe’s culinary adventure began with a six-month placement at a 4-star hotel in Massachusetts, USA, followed by a stint at a 5-star Marriott Hotel in Arizona.
Just as she was hitting her stride, the global pandemic changed everything. The unexpected return to South Africa led to a collaboration with fellow culinary graduate Thandeka Nhlapo, culminating in the creation of The Squared Experience—a private fine dining venture.
Lehabe’s journey continued with roles as a food consultant and chef at Adega in Bedfordview, and she also offered her talents as a private chef to high-profile clients. Her travels took her back to the US for a stint at a golf resort before landing her current role in Scotland.
Currently, Lehabe serves as a Senior Chef de Partie at Angus Hotel in Blairgowrie, Scotland. Her role involves overseeing the kitchen's mise en place, managing dinner service, and ensuring the high standards of food hygiene and consistency.
Her days are meticulously planned, starting around 9.30am, with a mix of prepping, cooking, and catching up with friends and family. Her evenings are spent cleaning up and relaxing after a busy shift.
On her days off, Lehabe enjoys exploring Scotland’s vibrant culinary scene and indulging in new experiences. From trying out new restaurants to making TikTok videos and playing games on her PS5, she keeps her downtime as engaging as her work.
Looking ahead, Lehabe has grand plans. In the next five years, she hopes to build her own wine brand and eventually open an intimate restaurant with a 10-course tasting menu. She also dreams of traveling more before settling down and focusing on a career as a Head Chef and consultant.
Oceans Marasha: What is your speciality?
Charmaine Lehabe:I am currently obsessed with perfecting my sushi skills. I want to learn more about the making of sushi as it’s one of my favourite foods after oysters
OM: What was your last meal?
CL: A grand platter of oysters paired with a bottle of exquisite wine.
OM: Do you have any food Allergies?
CL: I don’t eat anything with nuts, especially hazelnuts as I’m highly allergic to them. I’m also not a fan of beetroot and butternut or pumpkin.
OM: Dinner Guests?
CL: I’ve always had this big plan to make South African food as big as the French and Italian cuisines, so I’d definitely make something South African using French cooking techniques, such as chicken feet dressed in spring onion chilli oil, served with a chakalaka aioli. I would invite Chef Ash Heeger (owner of Riverine Rabbit, who gave me my first big break), the Scottish chef Chef Mark Greenaway, Shekhinah, SZA and Cassper Nyovest.
OM: Favourite Cookbooks?
CL: I have two: “Perceptions: Recipes from Restaurant” Mark Greenaway and “The Flavor Matrix“ by James Briscione.
OM: Favourite Kitchen Tool?
CL: My current favourite kitchen tool is a robot coupe which, for those who don’t know, is a food processor.
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