Food by Empact Group, a division of the Empact Group, recently held its prestigious Gourmet Fest, a celebration of South Africa’s food-service industry. The event provided a platform for both seasoned professionals and emerging culinary talent to shine, showcasing a commitment to fostering the next generation of chefs. 

The highlight of the day was the intense Chef of the Year competition. After months of rigorous elimination rounds, eight talented finalists battled it out for the title. Ultimately, it was Lazarus Shirinda from Gauteng who triumphed, delivering a three-course menu featuring a prawn and smoked salmon mosaic and a seared beef fillet. The bold flavours and presentation of his dishes left a lasting impression on the judges. 

This celebration of emerging talent mirrors the ethos of the Eat Out Rising Star Award, which champions young chefs making their mark on the local food landscape.

Eat Out chatted to Lazarus about his journey into the world of cooking, how he stays inspired and more! 

Can you share your journey into the culinary world and what inspired you to pursue this path?
My culinary journey started 17 years ago, in 2007, when I started working with chefs in a professional kitchen. At the time I was looking for work and they offered me a job as a commis chef. Since then, food became more than just food, it became culinary art – it’s about connecting people, expressing creativity, and celebrating the joys and challenges of making something beautiful and meaningful. Inspiration can come from the sights and smells of a bustling kitchen, or the simple desire to make people smile with a delicious dish. I pursued this path out of passion for creativity and the joy of sharing experiences with others through food. 

What excites you most about being a chef in South Africa right now?
Being a chef in South Africa right now is an incredibly exciting experience for several reasons. The country’s culinary scene is thriving, and the opportunities for creativity, innovation, and cultural expression are vast. Cultural richness and diversity, a focus on local and sustainable ingredients, and global recognition are some of the things which excite me the most in the kitchen. 

How would you describe your culinary style and the philosophy behind it?
My culinary style blends traditional flavours with modern creativity, sustainability with responsibility, and aesthetics with purpose. I aim to create memorable, thoughtful, and enjoyable dining experiences that respect the environment and celebrate the richness of cultures and seasons. 

How have you challenged traditional approaches to food or dining experiences?
Challenging traditional approaches is about expanding the possibilities of how food can be experienced. It’s about rethinking classic techniques, embracing new trends, and creating new contexts for how food is enjoyed; all while preserving flavour, culture, and the emotional connection food provides. Through this philosophy, food can become more than just something to eat; it can become an experience to savour, explore, and remember. 

What role does local produce and heritage play in your cooking?
Local produce and heritage form the backbone of my cooking because they offer a sense of place, connection, and sustainability. They allow me to create dishes that are rooted in culture while pushing the boundaries of flavour and presentation. The role of local ingredients goes beyond taste, it connects the chef, the diner, and the community to the land and history, all while inspiring creativity and innovation. In this way, food becomes both a celebration of the past and a bridge to the future. 

Can you tell us about a mentor or figure in the industry who has profoundly influenced your career?
Chef Stephen Billingham (the director of HTA School of Culinary Art) has profoundly influenced my career by instilling values of creativity, respect for heritage, sustainability, and community building [in me]. These lessons shape not only the food but also the way a chef approaches the kitchen, influence their relationships with suppliers and diners, and guide their journey through the culinary world. 

What changes or trends do you see shaping the future of dining?
The future of dining will be shaped by innovation, sustainability, and an increasing focus on health and personalisation. Technology will enhance dining experiences, while the emphasis on sustainability and ethical sourcing will drive consumer choices. Dining will not be just about eating, but about the overall experience, which will be personalised, immersive, and often global in its influences. 

How do you stay inspired and continue pushing boundaries in your cooking?
By embracing a mindset of constant learning and open-minded experimentation, I find that inspiration naturally continues to flow, helping me break new ground in my culinary endeavours. 

What advice would you give to young, aspiring chefs who look up to you?
For young, aspiring chefs who look up to me, here’s some advice to help you navigate your culinary journey: Stay curious and keep learning, work hard and be humble, embrace failure as part of growth, network and build relationships. 

The Eat Out Rising Star Award will be announced on 31 March 2025 at the Eat Out Woolworths Restaurant Awards. Stay tuned to Eat Out for further updates or sign up for our weekly newsletter to get all the news straight to your inbox!