Maggy Mapayile is a self-confessed food fanatic and is over the moon at being Baobab Ridge's Head Chef. It's a role she feels she was born to fill and one that started in the mother of two's childhood. Born and raised in nearby Buffelshoek, Maggy went into the restaurant trade straight from school, working in a local eatery in Hoedspruit where she started out as a scullery worker. "Eventually they promoted me to the cold kitchen, and then to the grill, and I learned every part of what it takes to cook and run a professional kitchen," says Maggy.

After many years spent honing her skills in various restaurant kitchens, Maggy got the opportunity to move into the safari industry when she was offered a job in the kitchens of a major luxury safari lodge. "Things then changed very quickly as I learned about recipes and how to prepare more elaborate and sophisticated dishes," she says.

In 2018 Maggy made the move to Baobab Ridge and hasn't looked back. "It's been a wonderful time," she says. "I have learned so much and have become part of the Baobab Ridge family, working closely with the other chefs and I am loving my life here," she says. Appointed as Head Chef in April 2024, she's elated to finally be in charge of the kitchen and to have her skills as a chef formally recognised.

"I am so proud of what I have achieved, but all credit to Baobab Ridge for seeing my potential and helping me to reach it, supporting me and challenging me at the same time," she says.

Baking is Maggy's forte... "I always loved cooking over the fire at home, especially when it came to making pot bread and dumplings," she says. "It's no secret that I love baking. It's my favourite. As long as I have the ingredients I can bake anything," she explains. "Here at Baobab Ridge I like to make breakfast breads and dinner rolls. There is nothing like fresh bread, especially when it is still warm from the oven," she laughs.

"All of the chefs here work together to plan new dishes and work out new menu items," explains Maggy. "We also like to include as many traditional dishes as possible, like morogo (spinach), pap and sheba, samp and beans and even mopane worms, which some of the guests like to try," she smiles.

She watches a lot of cooking shows on TV and her favourite chef is Gordon Ramsay. "I am teaching my two children to cook too," she says. "I have two daughters - they both love cooking and learn a lot from me," Maggy adds.

"Cooking is about being patient and taking care not to rush things, making sure you make everything with love so that the guests enjoy the food," says Maggy. "This is the big difference between working in a restaurant and working here in a safari lodge. I get to meet my guests and hear what they think about the food. And see when they really enjoy something. It's a wonderful thing to make good food that people enjoy eating. It makes me feel very blessed," she says.

 "It can be challenging sometimes if we have vegan guests or lactose intolerant guests. But it keeps you on your toes and you never stop learning," adds Maggy.

"I would like to encourage young people to go to school and learn as much as they can and consider a job in tourism. They have to work hard but the rewards are great."