From Mdantsane to the prestigious Nobu restaurant in Qatar: Chef Sesethu Bukani's inspiring culinary journey
From his humble beginnings in Mdantsane, Sesethu Bukani, now has a successful career at the world-renowned Nobu restaurant in Qatar.
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At just 28 years old, Sesethu Bukani has journeyed from the township of Mdantsane in East London to the world-famous Nobu Doha restaurant in Qatar, a remarkable rise built on faith, resilience, and a relentless pursuit of dreams.
“I was born and raised eLokishini,” he said proudly.
“From the dusty streets of Mdantsane, I learned resilience, faith, and the importance of chasing my dreams no matter the obstacles.”
Those lessons carried him far beyond South Africa’s borders, the gleaming kitchens of the Four Seasons Hotel Doha in Qatar, where he now works as a Commis Chef at Nobu, the celebrated Japanese-Peruvian restaurant.
Bukani’s love for cooking began at home under the watchful eye of his mother, who introduced him to the kitchen at the age of five.
“She was my first teacher,” he recalled. “Helping her with catering and church dinners taught me not just how to cook, but how to serve people with love and creativity.”
Before stepping into professional kitchens, Bukani was already an entrepreneur, running a small food business from home called Kota Past 9, selling kotas and dagwood sandwiches.
His determination to elevate his craft led him to enroll in the Professional Chef Programme at Capsicum Culinary Studio’s Rosebank campus in 2024, a decision that would change his life.
His practical experience included stints at top Johannesburg establishments such as The Prawnery, Saint Restaurant, and Marble Pastry Kitchen, where he honed his precision and discipline.
An unexpected opportunity soon followed, a virtual interview with Four Seasons Hotel Doha for a position at Nobu. “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.”
Now settled in Doha, Bukani’s routine is built around faith, fitness, and food. “Discipline is everything,” he says. “Whether it’s the gym, the kitchen, or my spiritual life, consistency is key.”
As the Garde Manger Chef, he focuses on salads, cold dishes, and seafood preparations while learning from other stations to “master all seven.”
“I’m inspired by the beauty of simplicity, and Japanese cuisine has taught me that less can be more,” he says. Looking ahead, he dreams of leading his own kitchen and opening a restaurant that tells his story through flavour.
“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.”