Luxury is not just about indulgence; it’s about exquisite craftsmanship, authenticity, and storytelling – elements that define the culinary world just as much as they do fine art and haute couture. And now, one young South African chef is poised to bring the flavours of her heritage to an international stage, redefining how the world experiences African cuisine.
Meet Xolisa Kalipa, a 22-year-old rising star from eThwathwa, Daveyton, a township in Gauteng’s Ekurhuleni Municipality. From the heart of South Africa to one of the world’s most distinguished airlines, Qatar Airways, Xoli – as she is affectionately known – has embarked on a journey that blends ambition, talent and an unwavering passion for elevating South African cuisine.
Her story is one of resilience, precision and an insatiable hunger to make an impact – one dish at a time.
From Daveyton to Doha: A Dream Takes Flight
Xoli’s path to the international culinary stage was anything but ordinary. Selected from hundreds of aspiring chefs trained at Capsicum Culinary Studio, she secured an enviable position at Qatar Aircraft Catering Company (QACC) – the beating heart of Qatar Airways’ world-class inflight dining experience.
For the young chef, this opportunity is more than just a career move; it’s a chance to introduce the world to South African gastronomy, one meticulously plated dish at a time.
“I grew up in a household of 10, under the guidance of my strict but nurturing grandparents who instilled in me the values of education, discipline and hard work,” Xoli reflects. “That foundation gave me the courage to dream beyond the familiar.”
Her love for food began humbly – baking for her family in primary school, watching cooking shows, and admiring Gordon Ramsay’s mastery of the craft. She became the first in her family to pursue a career as a chef, proving that passion when paired with opportunity, can transform lives.
Culinary Artistry on a Global Scale
This isn’t Xoli’s first international experience. She previously worked as a commis chef in Qatar during the 2022 FIFA World Cup, where she sharpened her skills in a high-pressure, world-class culinary environment. “I told myself I had to come back. I wanted more than just an experience – I wanted to make a lasting impact.”
Now, stationed at QACC’s 69 000 m² facility – the largest airline catering operation of its kind – she is working alongside the industry’s best to create exceptional, high-altitude dining experiences.
Asked what she would craft for an exclusive gala dinner, Xoli doesn’t hesitate:
- Starter: Sosaties – South African beef kebabs braised in a sweet and sour sauce.
- Main Course: Bobotie – a fragrant spiced meatloaf with a golden egg-based topping, served with yellow savoury rice.
- Dessert: Malva Pudding – a decadent apricot-infused sponge cake drenched in a velvety caramel sauce, served with custard.
“I want to take South African flavours and refine them for a luxury dining experience, offering a taste of home to travellers from every corner of the world.”
A Chef’s Growth: Lessons from the Kitchen
Like any seasoned chef, Xoli’s journey has not been without its challenges.
She recalls one particular kitchen mishap that left a lasting lesson: “I once poured oil into a deep fryer, forgetting to close the outlet pipes. Before I knew it, the entire kitchen floor was covered in oil – an absolute disaster!”
But instead of dwelling on setbacks, she sees them as part of the learning process. “This industry is not for the faint-hearted. You have to be strong, adaptable and always open to learning. Every mistake teaches you something valuable – whether it’s about technique, patience, or leadership.”
The Prestige of Qatar Airways’ Culinary Experience
For Qatar Airways, which has been consistently ranked among the world’s best airlines, the art of fine dining is a critical part of its luxury service offering.
“Diversity and excellence are the hallmarks of the Qatar Airways brand,” says Antonio Schulthess, the airline’s Chief People Officer. “By recruiting top talent from around the world – including partnerships like the one with Capsicum Culinary Studio – we are reinforcing our commitment to delivering unparalleled inflight experiences.”
At Hamad International Airport (HIA) – currently ranked the World’s Best Airport – passengers can indulge in award-winning culinary offerings, from luxury food courts to exclusive lounges and Michelin-star partnerships.
Notably, Qatar Duty Free features the world’s first Louis Vuitton Lounge, curated in collaboration with renowned Michelin-star chef Yannick Alléno. It is in this world of refined luxury that Xoli is set to make her mark.
Defining a New Era of South African Cuisine
For Xoli, this is only the beginning.
She envisions a future where South African cuisine is celebrated globally, not just as an exotic indulgence but as a refined, sought-after dining experience. “Food is more than sustenance; it’s a story, a culture, and an emotion. I want the world to experience South Africa through flavours that are familiar, yet elevated.”
As she refines her craft in one of the most elite culinary environments in the world, she remains grounded in her purpose: to take the heart of South African cuisine and serve it to the world with excellence and passion.
So, the next time you board a Qatar Airways flight, take a moment to savour your meal – you just might be indulging in the artistry of a young South African chef, redefining luxury in the skies.
