Bringing a Taste of Texas to Mthatha

Mthatha-born Wandile Mabija recently returned to South Africa to open a pop-up restaurant, following a 12-month stint cooking at The Fairmont Austin Hotel in Austin, Texas, in the US. 

The 27-year-old Mabija graduated from Capsicum Culinary Studio's Port Elizabeth campus in June 2018 and it was not long afterwards that he found himself in one of the plushest hotels in the Texas state capital. The 37-story Fairmont is the largest hotel in the state with more than 1000 richly appointed guest rooms and suites.

“I graduated with a Diploma in Cooking and Food Preparation from Capsicum and applied at a travelling agency called OVC which helped me get the job and made sure everything was done to perfection, from visa applications to accommodation,” says Mabija.

Now back home in Mthatha, Mabija has started a pop- up restaurant with his cousin and spoke to us about his time in Texas and his plans for the future.

Can you tell us what you did during your time in Texas?

I was fortunate enough to be one of the first employees at the newly opened Fairmont Austin Hotel, which is the biggest hotel in Texas. While I was there, I worked as a rotational Commis Chef between most of the seven restaurants within the hotel. 

What did you learn while you were in Texas that surprised you?

The opportunity afforded me the chance to learn a lot about my leadership potential, a skill I hardly knew I had. I was given a chance to lead a team of chefs at the Italian restaurant in the hotel. I was pleasantly surprised because I identified a skill I didn't know existed and, at the same time, I won the trust of some of the best chefs I've had the pleasure of working with. I grew immensely through this experience.

What did you learn at Capsicum that helped you during your time in Texas?

Studying at Capsicum Culinary Studio was a real blessing and it came at the perfect time. I was groomed well and shaped into the chef I am today. I learned everything I know at Capsicum and I owe my success to the high quality of training I received there. That, coupled with the hard work ethic that was instilled in me by my parents.

How did the Texans react when they found out you were from SA?

Most of the Texans I met were surprised to hear I was from South Africa and asked me if I knew Nelson Mandela and whether I had lions as pets. That was oddly entertaining and welcome humour that helped ease the pressures of working at such a high level.

What three things did you miss most about SA while you were away?

Definitely my family, South African food and being able to speak my mother tongue. It was a really great experience but there's no place like home.

What you are up to now?

I recently started a pop-up restaurant in my hometown with my cousin brother Lonwabo Mahlati, called Kitchen Brothers. We wanted to bring a bit of Texas to the people of Mthatha, something new, fresh, and different from what they are used to. Our menu offers American gourmet style burgers, tacos and wings for a start. We are planning on expanding and adding more items to the menu. Right now we are working on an order and delivery system and we have exciting plans of growing this brand into a fully fledged restaurant once the pandemic is over and life is back to normal.

What did you bring back with you from Texas that you will apply now you are back home?

I have a wellspring of cooking skills and knowledge that I acquired during my time in the States which I am putting to use in the restaurant. I think South Africans have only experienced the tip of the iceberg when it comes to American cuisine and I want to show them so much more. I am also using what I learned in the US and fusing it with my knowledge of local food and recipes and hopefully that mash up can produce magic.

How has Covid-19 affected your plans?

The pandemic has been a blessing actually as the lockdown was the catalyst the spurred me on to take the leap and open Kitchen Brothers. I think it would have taken more time for it to happen had it not been for the current circumstances. I pray the pandemic and lockdown ends soon but while it persists, I will do my part in helping put a smile on people's faces by providing a great dining experience.

What are your plans for the future?

My immediate focus is Kitchen Brothers and growing it into a recognisable brand. My ambition is to make it one of the best restaurants in Mthatha within the next two years.