Celebrity chef and restaurateur Siba Mtongana has not only wowed foodies the world over with her Food Network show and glossy recipe books; she has also made a huge impression on the local food scene by recently winning two prestigious South African awards.
Mdantsane-born Mtongana, 37, who matriculated at Buffalo Flats’ Alphendale High School before acquiring her bachelor’s degree in food and consumer science with majors in food science and nutrition at Cape Peninsula of Technology, has been named one of the country’s top 10 chefs.
The trained chef’s Cape Town restaurant, SIBA — The Restaurant, was also announced as one of the top 10 restaurants in SA at the Luxe 100 Best Awards ceremony at the Houghton Hotel on November 1.
“After having received so many awards and accolades internationally, it feels particularly special to get this kind of recognition on home ground as both a business owner and chef,” she said.
“Getting a restaurant off the ground requires an incredible amount of effort and energy, even more so since the pandemic.
“So to be recognised as a top 10 chef and to be part of the top 10 restaurants after only one year is an absolute dream.
“It’s a comforting affirmation that SIBA — The Restaurant will continue from strength to strength over the next few years.
“The awards also came after the restaurant’s first birthday in October so it couldn’t have been a more perfect birthday gift!”
SIBA — the Restaurant, which is situated in the plush interior of the Table Bay Hotel at the V&A Waterfront, dishes up fine dining in a stylish setting with iconic views of the waterfront and Table Mountain.
“My food is a world cuisine fusion with a touch of South African flair as that speaks to my heritage,” said the culinary wizard and cookbook author who became a household name with her award-winning four-season Food Network show Siba’s Table.
“It’s very similar to the food I make on Siba’s Table, only this time it’s fine dining with a touch of gastronomy, as it’s not just dinner but an experience from the food to the service.”
Unlike some international celebrity chefs, who lend their name to establishments before going about the business of being famous and leaving others to operate their eateries, Mtongana is hands-on at her restaurant.
“It is my establishment so naturally you’ll see my hand in everything from the Afro luxe — yet very modern — décor, to the food, to the service by the front-of-house team and more,” said the chef, who designed the menu and served more than 70 heads of state and royals at President Cyril Ramaphosa’s inauguration three years ago.
“I curate and design the menu, work in the kitchen with my team, and then, once done, I also greet patrons.
“I am also blessed with an incredible team without whom it would be impossible to run a restaurant.
“This includes managers, head sommelier, head waiters, sous chefs and more.
“I actually spend the majority of my time in the restaurant.”
Time is in short supply for Mtongana, who became known for her “Sibalicious” recipes and kitchen hacks.
As a mother of four, does husband Brian put in extra time on the home front?
“The support I get from my husband is mostly emotional. In the beginning stages it was always also financial support.
“He has a very demanding job too as a newly appointed executive marketing director for a big local retail company, so expecting him to assist much with domestic duties would be a push, unless for things that come naturally to him, of course.
“Brian, for instance, is super good with the children and takes them all out alone and copes well.
“We spend a lot of time with the children but also with each other.
“We have great home helpers — from nannies to au pairs to home assistants — and it’s this structure that affords us the time to do what we do of which I am super grateful for.”
One of the ways the family enjoys time together is by tucking into Sunday lunch at mom’s restaurant.
“We [SIBA — The Restaurant] — are fine dining from Wednesday to Saturday, but on Sunday we have a slightly more relaxed menu served family-style where the whole family is invited as we serve Sunday lunch with a Sibalicious twist.
“Usually during the week we do not accept children under 12 since we are fine dining, so I had to create a day where my whole family, including children, could enjoy the meal and the ambience and service.”
Family life has always been her mainstay and Mtongana reaches for childhood dinner table inspiration when designing her menus.
“I have umfino balls, but made with polenta instead of maize meal, and a chakalaka purée, to name just a couple.
“Not forgetting my creamy samp and mushroom that many have termed ‘went to Harvard’.”
Spurred on by what they have seen on Siba’s Table, guests who roll up to sample a taste of the Sibalicious come from all over.
“The majority of our guests are locals, not just from Cape Town, but from all over SA with Joburg, Pretoria, East London, Mpumalanga being at the lead.
“We are in a 5-Star hotel and therefore have an influx of tourists.
“We have Siba fans all over the world who book at the hotel just so they can eat at SIBA — The Restaurant.”
Now that it’s garnered a plaudit as one of the country’s Top 10 restaurants, Mtongana believes even more foodies will be making reservations.
“I believe awards are impactful in any industry and they recognise the great work that one is doing and can draw crowds to one’s restaurant.”
To describe Mtongana as driven is an understatement.
She was a model, magazine food editor, cookbook author and television star before becoming a restaurateur and the recipient of several international and national awards.
Does she feel pressurised to constantly add to her triumphs?
“It’s always lovely to be reminded of our achievements because far too often as entrepreneurs we move on too quickly from celebrating those achievements.
“I’m never under pressure to top my last award or accolade, I just focus on my goals and aspirations and doing my best to ensure they come to life.
“When we are awarded for that then that’s the cherry on top.”
Even so, in a society where women are still expected to bear most of the domestic and child-minding load, is it more challenging for them to also reach great levels of career success?
“I think in our time women, or anyone for that matter, can be whatever they wish to be if they dare to dream it and have the patience and tenacity to bring it to life.
“However, this isn’t always easy as it takes a lot of hard work and persistence to finally see the results.
“I left formal employment so that I could have more flexible time. Even though I had time flexibility, my workload increased.
“I needed to balance this to ensure that I am still an amazing wife to my hubby and a great mother to my children.”
Mtongana is aware of her role-model status in her hometown and advises girls who are interested in the food industry to grab every opportunity.
“Don’t look at your life through limitations. If you grew up with little then let that drive you to be a higher achiever to counteract your upbringing.
“Often, all it takes is hard work and dedication, which is something we all can do.
“Commit yourself to being successful — no matter the challenge.
“Don’t wait for things to come to you. Go and find opportunities.
“If you can’t find them then create them for yourself and for others, like I did.”
- To see what Siba Mtongana gets up to next, go to @sibamtongana and @siba_the_restaurant
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