Q&A with Mahle Vellem, Executive Sous Chef at Carnival City & Entertainment World
We recently had the chance to sit down with Mahle Vellem, the talented Executive Sous Chef at Carnival City & Entertainment World, to delve into his journey through the culinary world of large-scale event catering, banquets, and serving discerning high-net-worth guests at the Carnival City Salon Privé. From his early days in Mthatha, where his passion for cooking was sparked by his mother, to creating unique culinary experiences for Sun International’s most exclusive clientele, Mahle’s story is one of dedication, creativity, and an unrelenting pursuit of flavour. In this insightful Q&A, he shares more about his path to becoming a leading chef, his inspirations, and what it takes to cater to the most refined palates.
Q: Tell us about your early influences in cooking. How did your culinary journey begin?
A: “Growing up in Mthatha, I would sit on the kitchen counter for hours watching my mother prepare meals. Her passion for cooking sparked something in me. I didn’t know back then that it would become my career, but here I am today, following in her footsteps and creating meals for thousands of guests at Sun International hotels.”
Q: After realising your passion for cooking, where did you go from there?
A: “After school, I enrolled at the HTA School of Culinary Arts.” “That was where I really had the chance to polish my skills. Two years later, I graduated with a Diploma in Professional Cookery.” Now, Mahle is responsible for running the back of house for all the kitchens at Carnival City, including the hotel, casino’s Salon Privé, banqueting, and the staff canteen, with three sous chefs reporting directly to him.
Q: You recently launched a new menu at Carnival City’s Salon Privé. What inspired the dishes on the menu?
A: “I believe in flavour above everything else.” “When I create dishes, I always aim to bring out the best in the ingredients. There are a few items on the new menu that are especially close to my heart because they remind me of my family—like the fileto pasta, salmon poke bowl, Korean chicken poke bowl, and the smoked salmon with smashed avocado.”
Q: You’ve also worked at Sun City’s new luxury Leloko Villas. What was that experience like?
A: “Setting up the restaurant at Leloko Villas was an exciting challenge. I had to create the menu from scratch, playing around with different flavour profiles and tapping into creative parts of myself I hadn’t explored before. When I look at that menu, I feel proud of what I’ve achieved, and I think my mentors would agree that their guidance paid off.”
Q: As you continue to grow within Sun International, what are your goals for the future?
A: “I’m spreading my wings across the Sun International group, gaining diverse culinary experiences, and mentoring younger chefs. Teaching them new cooking methods and watching them grow is very rewarding. I’m proud of the journey I’m on, one that started with my mother in our kitchen, and I hope to pass this passion on to my children someday.”
Through his journey, Chef Mahle Vellem has proven that the love for cooking, once sparked, can grow into a lifelong pursuit of flavour, creativity, and leadership in the culinary world.
