“I’m inspired by the food and beverage industry in South Africa and by working within a diverse team that fosters both personal and professional growth. I enjoy working in a fast-paced environment.
My role model is Reuben Riffel. I aim to become a restaurateur in the township where I grew up, introducing professional service to the area. I work every day to better myself under the guidance of my Executive Chef Sihle Dlamini and Food & Beverage Manager Rebecca McGowan.
Reading
Distell Inter-Hotel Challenge ‘Winners All’ published by Media 24
Who inspired me
Watching Chef Reuben Riffel on television, I admired his passion for food and wine, which led me to learn more. In 2016, I enrolled in a Hospitality Management course, and that's when my journey truly began.
What advice would I give to someone pursuing the industry?
Find your passion, study hard, and gain practical experience in restaurants, bistros, and hotels. Doing hands-on work will enhance your experience and boost your confidence. Most importantly, remember that confidence comes from knowledge.
Highlights of the Inter-Hotel Challenge SA 2024 'Grain and Grape to Glass week
Spending quality time with the Showcook team including Judges Sandy Harper (CWM) and Sommelier Jean-Vincent Ridon of Sommeliers Academy, all the winemakers (especially David Nieuwoudt—love that guy), and the other wine stewards. I made genuine connections with all of them, and the food and wine made it all possible. I am grateful for the experience and even thank the day of February 2, 1659, because without the first wine being pressed, none of this would have been possible.”
Petrus Mosia is a candidate wine steward for the 2024 Inter Hotel Challenge