Thirty-year-old chef Sibusiso Mbonani, from Enkangala, has a passion for Spanish cuisine. His business partner, Tumelo Moloi, is a fiend for Japanese cuisine. The two run Nüpalate — a catering and culinary events business that has worked with government, corporate and individual clients. The business is based in Katlehong on the East Rand and was started in June 2019.
“We decided to combine our knowledges and experience to create something that hasn’t been seen before in the country, something that is absolutely delicious, something worth the money,” says Mbonani.
The two chefs both attended HTA School of Culinary Arts in Randburg and both received their chef’s training in the US. Mbonani’s love for Latin American food was heavily influenced by his stay in Miami, Florida, in 2017, where he worked for chef and restaurateur José Andrés at his world-famous restaurant, The Bazaar.
“I learnt so much about Spanish cuisine — from Cuban, Puerto Rican to Venezuelan. I learnt a lot about seafood as well, which is something I have taken on as my speciality.”
Nüpalate provides food for an Ekurhuleni Metropolitan Police Department training academy canteen in KwaThema, Springs. Operating the canteen has been keeping the business afloat. The business sells food to about 200 to 300 people from Monday to Sunday. They also offer a takeaway menu that is fun and experimental for customers to enjoy.
“I know that Covid-19 has ruined the tourism and culinary industry although people have been trying to adapt by doing takeaways and making food cheaper, and although it is somehow working, it is still not enough to keep your lights on and pay your employees. I have seen a lot of companies going down, which is sad,” Mbonani says.
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There are many challenges in running the business and Mbonani says one of their challenges is getting people to appreciate the different cuisine they offer as it is something very unfamiliar for some people.
“We do have certain dishes that we’ve realised that a lot of people, especially in the black community, really, really love. First of all, we have our Japanese sticky wings that are served with a blue cheese dressing, scallions and sesame seeds. It’s a new taste, especially compared to the wings they normally eat, and they absolutely love it.”
Mbonani is passionate about providing street food to all parts of Gauteng, not just the East Rand, and he is in the process of procuring a food truck so that his culinary delights can be tasted by more people.
“We do have a little container that we use at music festivals,” he says.
When they cater for corporate events, baby showers, birthday parties and intimate weddings, the menu is event-specific as Mbonani creates the menu around what the client prefers.
“We usually ask about dietary requirements, if there is a specific protein that they prefer, and then we create a menu that is specifically tailored to their tastes or style.”
Mbonani is also part of a company called Proper Sundays that hosts food, art and lifestyle festivals, complete with stalls that sell everything from food to accessories. According to Mbonani, Proper Sundays’ target market is older, promising them scrumptious gourmet foods and some relaxing tunes from Afro-pop to deep house genres.
“The last event we did was on March 1. It was a bunny chow street food festival and we decided to do it at a park to just give back to the individuals who have been supporting us this far.”
The business also offers event consulting, marketing and talent management services, among others, for those who might be interested in starting up their own festivals and need some guidance.
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