Xolani Mancotywa, chief executive officer of Chenin Noir, is a visionary leader in the global beverage and luxury sectors. With over 21 years of experience spanning luxury FMCG, hospitality, and consulting, including more than a decade in senior management, he brings unmatched expertise in shaping brands, crafting extraordinary client experiences, and driving commercial growth across Africa’s premium markets.
Xolani’s career journey is defined by leading brand and commercial strategies for some of the world’s most iconic names: Moët Hennessy, Pernod Ricard, Cartier, Maserati, and AMEX Centurion. His work has consistently delivered transformational results: building brand equity, elevating client experiences, and creating bespoke activations that resonate with mass affluent, high-net-worth, ultra-high-net-worth, and billionaire clientele.
Holding an MBA from GIBS alongside advanced sommelier and sake educator certifications, including the rank of Certified Sommelier from the Court of Master Sommeliers, Xolani blends strategic business acumen with deep consumer insight and technical beverage mastery.
As former head of advocacy and private clients at The Really Great Brand Company, Xolani successfully led teams in delivering highly exclusive experiences for elite clients, overseeing every detail of food and beverage execution for signature events. His reputation for precision, creativity, and guest-centric innovation continues to set him apart as a leader in the industry.
With academic foundations in commerce, culinary arts, and business leadership, spanning the University of the Witwatersrand, Warwick’s Chef School, Court of Master Sommeliers, and the Gordon Institute of Business Science, Xolani brings both breadth and depth to the table.
Through Chenin Noir, his ambition is clear: to redefine the standard of beverage direction and consultancy across South Africa and the continent, partnering with leading organizations to deliver growth, innovation, and sustainable transformation in the premium sector.
Areas of expertise:
- Strategic vision and innovation: Designing forward-thinking beverage strategies and experiences that unlock growth and differentiation.
- Culinary and beverage symbiosis: Deep knowledge of food-and-wine harmony, creating seamless and memorable dining journeys.
- Experiential and high-touch service: Proven ability to craft immersive, personalised beverage experiences that set new standards of excellence. His leadership style is hands-on, solutions-driven, and collaborative, whether optimizing go to-market strategies, managing cross-functional teams, or curating world-class beverage programs.