Four Seasons Hotel The Westcliff Johannesburg
- 67 Jan Smuts Avenue P.O. Box 2700, Johannesburg, Saxonwold 2132, South Africa
Katlego Mlambo
Executive Sous Chef
Four Seasons Tenure
- Since 2024
- First Four Seasons Assignment: Current
Employment History
- Marabi Jazz Club, Johannesburg; The Saxon, Johannesburg; Kudu Restaurant, London
Education
- Cordon Bleu Grande Diplôme at Silwood School of Cookery
Accolades and Awards
- Eat Out Nederburg Rising Star Award
- Lead chef for the Mandela 100 Year USA
Birthplace
- Johannesburg, South Africa
Language Spoken
- English, isiZulu, seTswana
Formally trained at the esteemed Silwood School of Cookery, Chef Katlego Mlambo honed his skills as the head chef at Kudu Grill in London. Most recently he served as the head chef at Marabi Jazz Club, Maboneng and sous chef at the Saxon Hotel, two of Johannesburg's haloed dining establishments before taking up assignment as Executive Sous Chef of Flames.
Born in Johannesburg, his culinary journey is profoundly influenced by his South African heritage. Reflecting on his culinary journey, he reminisces about the Sundays spent in his grandmother's kitchen, where the aroma of scones would bring the family together, imprinting on him the transformative power of food to evoke joy and connection.
Fuelling Katlego's passion for the culinary arts is a simple yet profound philosophy: "Food is something we all share in common.” Approaching his craft with a visionary spirit, Katlego reveals, "I dream a lot. I'm a dreamer." He envisions his dishes in his dreams. Surrounded by a talented team, Katlego emphasises the collaborative effort behind his success: “Magic is created when individuals with a shared passion come together to bring dreams to life,” he says.
His culinary style is a celebration of regional and historic influences, with a profound love for African and Asian flavours. "African food is flavourful, cheeky, aggressive, naughty, spicy, tangy," he enthuses, paying homage to its diverse and vibrant nature. This love extends to Asian influences that have significantly shaped his culinary journey.
When asked about ensuring a memorable guest experience, Katlego emphasises the importance of the "aha moment" when guests savour his creations. He aims to change the world one plate at a time, with each bite evoking a moment of culinary revelation, such as his cauliflower steak that even devout meat lovers mistake for the real thing. It is also a testament to his commitment to accommodating diverse dietary preferences.
