Meet budding culinary magicians Sharlotte and Reggie

Guests at Baobab Ridge are always blown away by the amazing food prepared by our incredible team of chefs and kitchen staff and creating wonderful, home-cooked dishes filled with healthy ingredients is something of a speciality. It's always good to learn about the people creating this culinary excellence and the journeys they took to become valued members of the Baobab Ridge family, so without further ado, let's "meet" chefs Sharlotte Sithole and Reginald "Reggie" Mogwera... 

Sharlotte hails from the village of Hlavekisa on the outskirts of the Manyeleti Game Reserve not far from the Klaserie. Born and raised there, she matriculated from high school in nearby Hluvukani and then attended the Southern African Wildlife College where she studied to become a field ranger. That's right - while food might be Sharlotte's first love, a close second is her fascination and affection for the wonderful wilderness of the Greater Kruger National Park. 

"It was a round-about route to doing what I love and combining my two passions," smiles Sharlotte. "I couldn't go to chef school straight from school because it was very expensive, but when I finished at the wildlife college I managed to get a learnership with the renowned Singita Culinary School, based at Singita Lebombo in the Kruger National Park," she explains.

"I graduated with my culinary certificatte and went on to work for Singita for another two years, both a Lebombo and in the Sabi Sand private reserve before moving here to Baobab Ridge in August 2023." 

The 30-year-old mother of three sons is loving the change of pace and the challenge of working in a different environment. "I am enjoying it tremendously," she says. I love the interaction with the guests and the chance to flex my culinary muscles. I welcome change and love exploring new things and meeting new challenges.

"I am still learning, and every day I am furthering my culinary skills, thanks to all of the chefs here at Baobab Ridge who are showing me so much and broadening my skill set. And to top it all I get to do the thing I love most in the environment I love the most, so it really is a win-win situation," she says.

Sharlotte is working towards becoming a sous chef and would also love to expand her knowledge of the wilderness and the wild animals and plants that call it home.

"I always wanted to learn about the bush and about animals and plants. I heard so many stories from my family and friends about wildlife when I was growing up and being Shangaan we have a deep connection to the wilderness and specialise in tracking. I was always in awe of those who can read the bush like that. I loved learning about it and want to learn more. Being in the kitchen and seeing animals in and around the lodge and at the staff camp is wonderful. I'd love to try guiding one day. Who knows," she laughs!

For Reggie (29), "home" is much further away in Zeerust, North West. Born and raised in a small village outside of Zeerust, he began working in a lodge kitchen as soon as he matriculated from high school, starting out in the scullery at Madikwe Safari Lodge in the Madikwe Game Reserve. 

"I learnt the basics of working in a kitchen and became interested in learning to cook with a focus on pastry making," says Reggie. "I was given the chance to train to be a commis chef, going to Johannesburg to train in pastry, and when I returned to work I took over the role of pastry chef and worked there up until the COVID19 pandemic."

As for so many in the tourism industry, 2020 took its toll and Reggie moved to a lodge in the Marakele Game Reserve temporarily as a night porter, grateful to be working again. When the opportunity came to return to his culinary career at Baobab Ridge he jumped at the chance and joined the lodge's chef team in June 2023.

He's not looked back and is loving working in the Baobab Ridge kitchen. "Pastry is my first love but here I am also learning about being a hot chef as well as getting to bake," he says with a smile. Cakes are a speciality, and he loves creating them for guests celebrating special occasions, or whenever the need for a cake arises!

Reggie has a young son who lives with his partner in Rustenberg, North West. "I see him whenever I am on leave, even though it's a challenge to get there from here, requiring a bus to Pretoria and a taxi from Pretoria to Rustenberg. It takes around 12 hours to get home," he laughs. "But it's worth it!"



Reggie loves the Klaserie, even though it's very different to his "home" wilderness area of Madikwe. His plans are to eventually become a chef consultant and train future chefs. But for now he loves working at Baobab Ridge. "The place is beautiful and meeting new guests from all over the world is really rewarding, as is being part of the Baobab Ridge family," he smiles. "I am very grateful for having a career in the bush doing what I love doing. It's better than a nine-to-five job indoors in the city. I am blessed!"