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Acclaimed chef Rudi Liebenberg is the Eat Out Valpré Lannice Snyman Lifetime Achievement Award winner for 2022. His is a career filled with professional highlights, but what really stands out to him are the people he mentored.

“I have repeatedly found young people with the odds stacked against them; chefs who needed guidance. It is in these moments that I am the happiest, getting them to grow and do well against the odds they have faced,” is how veteran chef Rudi Liebenberg describes the most memorable aspect of his career. He notes that his passions are deeply rooted in training and developing young people; finding innovative ways to reduce waste; the sourcing of sustainable ingredients; and developing relationships with small community farmers. 

As a veteran chef, Rudi has solid advice for those planning a career in the kitchen: “Study, read, investigate, analyse, ask questions and work extra hard. Any young person going into the industry must know that every minute counts,” he cautions. “During my journey as a chef I have learnt to share; I let go of my ego and invested in the youth. Trust the people you work with.” 

Mentoring is crucial for any chef. “During my national service I got into the culinary corps and thereafter I joined the Wits Hotel School, where I did catering management. During this time I worked a couple of jobs, one being at the Turffontein Racecourse where I met chef Trevor Basson – that changed my trajectory. He saw something in me, believed in me.” A string of hotels followed, including the Parktonian, where his mentor Johan Kotze taught him to think outside the box.  

Also important? Success cannot be done alone. “I have been very fortunate to have the support of my family; my wife Tanya has been there through my whole journey,” says Rudi.  

The journey does not end here. “The next two months we are taking time off to travel through our beautiful country; paint, draw, eat good food and enjoy great wine before heading abroad. If all works out, we will be going to Ireland.”

As for what’s to come in the food world? Rudi says trends come and go. A lifetime in the industry means he has seen many changes over the years. “It is like a see-saw watching trends from one year to the next – from complicated to simple; from basic, simple ingredients to touching plates too many times. We see two worlds currently – from ultra minimalistic to far too many ingredients hiding imperfection.” But the future does hold some certainties: “Trends will focus on a work–life balance. There will be a continued focus on food waste and less use of oil. Plant-based will continue without over–processed items.”