What started as a student job has turned into a thriving culinary career for one young Eastern Cape chef who is now helping lead one of Nelson Mandela Bay’s busiest hotel kitchens.
When Executive Chef Willie Mcotoyi talks about the future of the culinary industry, he often speaks about mentorship, passion and creating opportunities for young talent to grow.
One of those success stories is 34-year-old Ayonwaba Xalisile, whose journey at Boardwalk Hotel and Casino is a powerful example of what can happen when determination meets opportunity.
Today, Xalisile serves as Executive Sous Chef, helping oversee kitchen operations while mentoring the next generation of chefs. But his path to leadership was anything but straightforward.
A student job that became a career
Born in King William’s Town, Xalisile first stepped into a professional kitchen in 2014 while studying.
At the time, he admits he knew very little about cooking.
“I didn’t even know how to cook when I started,” he laughs.
What he lacked in experience, however, he made up for in curiosity and a willingness to learn. Starting as a part-time kitchen worker, he quickly developed a passion for the fast-paced hospitality environment.
By 2018, he had secured a permanent position and began working across different sections of the kitchen, learning everything from food preparation and stock control to managing large-scale events and functions.
Learning beyond the job description
Throughout his career, Xalisile developed a reputation for taking on responsibility long before it was officially assigned to him.
“I always took responsibility, even when it wasn’t required. I wanted to understand the industry better,” he says.
That approach helped him progress through the ranks, eventually becoming Chef de Partie before earning promotions into senior leadership roles.
Along the way, he gained experience in international cuisines, kitchen management and team leadership, building a well-rounded skill set that prepared him for greater responsibility.
The mentor who changed everything
Like many hospitality professionals, Xalisile admits there were times when the long hours and pressures of the industry made him question whether he wanted to continue.
Professional kitchens often require 12-hour shifts, weekend work and sacrifices when it comes to family and social life.
“There was a point where I wanted to quit,” he recalls.
It was during that difficult period that Executive Chef Willie Mcotoyi stepped in.
“Chef Willie saw potential in me when I didn’t see it in myself. He coached me, guided me and helped shape the chef and person I am today.”
Xalisile says the lessons he learned from Mcotoyi extended far beyond cooking.
“He believed in me more than I believed in myself, and that made all the difference.”
More than just cooking
Today, leadership has become one of the most important parts of Xalisile’s role.
He believes communication, discipline and teamwork are just as important as culinary talent.
“We motivate each other every day. If something goes wrong, we fix it together. There’s always a plan.”
One of his proudest moments came when he created a custom meal for a guest with specific dietary requirements. The guest was so impressed that they asked to meet him personally and take a photograph together.
“It was emotional. It reminded me why I love what I do.”
Celebrating Youth Month success
While his signature seafood paella remains a favourite dish, Xalisile says the greatest reward is seeing how far he has come since his first day in the kitchen.
As South Africa celebrates Youth Month, his story serves as a reminder that success is often built quietly through years of hard work, resilience and a commitment to continuous learning.
For young people considering careers in hospitality, his advice is simple: stay focused, stay passionate and be prepared to work hard.
“This industry can break you if you’re not strong enough,” he says. “But if you stay focused, it can also build you into something you never imagined.”
For Xalisile, that journey has taken him from a student looking for part-time work to becoming one of the key leaders in the Boardwalk Hotel and Casino kitchen.
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