In a moment that celebrates excellence, resilience and pure craft, Cynthia Bombe has been crowned Lancewood Pastry Chef of the Year at the 13th Inter-Hotel Challenge 2025, firmly cementing her place among South Africa’s elite pastry professionals.
Currently based at Time Square in Pretoria, where she has worked for the past seven years, Bombe’s victory comes at one of the most prestigious culinary platforms in the country. Widely regarded as the Oscars of the South African hospitality industry, the Inter-Hotel Challenge recognises innovation, skill and collaboration at the highest level of hotel and culinary excellence.
A Win That Places Her Among the Country’s Finest
The Inter-Hotel Challenge is a rigorous, multi-day national competition that culminates in a glamorous gala awards dinner. Participation demands precision, creativity and endurance, making any win a significant career milestone.
For Bombe, this accolade stands alongside her Pastry Champion of the Year win in 2023 as one of the proudest moments of her professional journey. Together, these achievements reinforce her reputation as one of South Africa’s standout pastry talents.
The 2025 competition attracted 31 leading hotel and conference groups, including internationally acclaimed luxury properties such as The Silo Hotel and The Oyster Box. Bombe’s triumph placed her ahead of chefs from these award-winning establishments — a remarkable achievement in an intensely competitive field.
A National Platform for Excellence and Growth
This year’s Inter-Hotel Challenge featured 155 candidates from three provinces, competing across six categories. Conceived by Showcook’s Annette Kesler and Chania Morritt-Smith, the competition is about far more than winning titles.
“It’s not just about competition; it’s about growth, mentorship and shaping the next chapter of South Africa’s hospitality story,” they say.
True to this vision, the Inter-Hotel Challenge continues to champion mentorship, staff upliftment and skills transfer, playing a vital role in strengthening South Africa’s hotel and tourism industry.
From Soweto Kitchens to National Recognition
Bombe’s journey into pastry began long before professional kitchens and national awards. Growing up in Diepkloof, Soweto, she spent her childhood helping her mother bake scones and jam tarts, which were sold to support the family.
“That is where my passion for baking comes from, and I decided to pursue it as a career,” says Bombe.
She holds a Chefs Certificate in Food Preparation from the HTA School of Culinary Art, and joined Sun International in 2017 as a Pastry Commis Chef at Time Square. Through dedication and hard work, she was promoted to Chef de Partie in 2018 and currently serves as a Pastry Sous Chef.
Precision, Patience and Passion
Bombe was drawn to pastry for its technical demands and attention to detail. She built her skills through hands-on kitchen experience, learning from seasoned chefs and continuously refining her craft.
“I love pastry, it is my passion. I didn’t have any experience when I joined Time Square; I had to adapt, and I fell in love with it. You have to be patient working in this part of the kitchen.”
She credits Time Square’s executive chef, Nonkosi Vellem, for playing a pivotal role in her development, saying Vellem “showed me almost everything I know.”
Butter, Technique and a Love for the Classics
While Bombe describes marzipan as one of the most challenging ingredients — particularly due to its sensitivity to temperature — butter remains her favourite.
“It adds flavour and is a base for most dishes,” she says.
Her favourite dessert to prepare is sticky toffee pudding, which also happens to be the dish she is asked to make most often.
Adapting to a Changing Industry
Since Bombe entered the profession, the food and beverage industry has undergone significant change. She notes the rise of online ordering systems, QR-code menus and automated order tracking, all of which have reshaped restaurant operations.
She has also observed growing demand for healthier menu options, with increased focus on cleaner ingredients, reduced sugar and salt, and more thoughtful sourcing. Despite these trends, Bombe advocates for simplicity when it comes to menu design.
Inspired by the World’s Best, Grounded at Home
Bombe names Karim Bourgi, one of the world’s leading pastry chefs known for blending French tradition with Middle Eastern influences, as her food hero.
Outside the kitchen, she enjoys spending time with her five-year-old son and reading cookbooks — a quiet counterbalance to the precision and pace of professional pastry kitchens.
Looking ahead, Bombe dreams of opening her own pastry school, travelling internationally to work in countries where culinary talent is widely celebrated, and eventually launching her own eponymous patisserie.
From Soweto to South Africa’s most prestigious culinary stage, Cynthia Bombe’s journey is a testament to passion, patience and the power of believing in your craft.
