At the prestigious Inter-Hotel Challenge gala awards dinner in December 2025 — widely regarded as the “Oscars” of the hospitality industry — Ntombela placed second in the Food & Wine Pairing (hot) category. Her standout dish: masala slinger with creamy Lancewood arancini, romesco sauce and pico de gallo, paired with David Nieuwoudt Ghost Corner Pinot Noir 2023.

It was a performance shaped by precision, passion and years of perseverance.

Excellence Under Pressure

The Inter-Hotel Challenge is no fleeting competition. It is a rigorous, multi-day national showcase celebrating excellence, innovation and collaboration in hospitality, culminating in a high-profile gala dinner where South Africa’s culinary talent is placed firmly under the spotlight.

Ntombela rose to that moment.

“Working in the hospitality industry is physically exhausting and mentally demanding – long hours, pressure, and challenges that push you every day. But passion is what keeps you going,” she says.

“It’s the joy of serving others, the pride in making someone’s day better, and the fulfilment that comes from delivering excellence. Passion turns fatigue into purpose, and challenges into opportunities to grow. To every chef out there: keep pushing, keep learning, and keep believing in your craft. It’s the heart you put into your work that sets you apart.”

A Journey Built on Dedication

Ntombela began her career at Sibaya in 2010. In 2022, she achieved the milestone of Chef de Partie — a position she holds with pride, focus and ambition.

Describing herself as motivated and goal-driven, she sees this recognition not as a peak, but as a beginning.

“I see myself growing and taking on more responsibility in this industry,” she says. “This position is just a start of my journey, not an end. I hope to achieve many other things. I love to set goals and pursue them with my work, dedication and enthusiasm.”

The Memory That Started It All

Ask any chef about their earliest food memory, and you’ll find the origin of their culinary compass.

For Ntombela, it is the smell of freshly baked bread waiting at home after school.

“Mom would let us take a piece and smother it with butter which melted onto the warm, fresh bread,” she recalls. “What a wonderful memory.”

That sensory imprint — warmth, comfort, generosity — continues to shape the way she cooks today.

Essentials of the Trade

In Ntombela’s kitchen, olive oil is non-negotiable.

“Olive oil is a versatile staple in any kitchen. It’s ideal for sautéing, dressing salads or drizzling over finished dishes. It adds a hint of richness and depth to your meals,” she explains.

Her most indispensable tool? The chef’s knife.

“No chef is complete without a good knife,” she says, noting its role in everything from precise slicing to controlled chopping.

A Love Letter to Durban Cuisine

Rooted in Durban’s rich culinary landscape, Ntombela embraces both aromatic curries of Indian descent and hearty traditional local dishes.

Her personal favourite is a spicy lamb curry served with pap or steamed bread.

“It reveals a lot about my cultural background and my upbringing,” she smiles.

When she is not in the kitchen, she unwinds by watching television — particularly the reality cooking competition show Come Dine With Me. She is also an admirer of Jamie Oliver, appreciating his ability to simplify cooking while appealing to a broad audience.

Prudence Ntombela’s Lamb Curry and Rice Recipe

Serves 4–6

Curry Ingredients

• 1.2 kg lamb (shoulder or leg), cut into medium cubes

• 3 tbsp vegetable oil

• 2 large onions, finely chopped

• 2 tbsp finely chopped garlic

• 2 tbsp finely chopped ginger

• 2 tbsp masala curry spice

• Handful fresh chopped curry leaves

• Handful fresh chopped mint

• Handful fresh chopped coriander

• ½ tsp egg yellow powder

• 1–2 fresh green chilies, slit (optional)

• 2 medium potatoes, peeled & quartered (optional)

• Salt to taste

• 2 cups hot water

• Fresh coriander for garnish

Method

Build the base

• Rinse lamb cubes under cold water for 5 minutes. Set aside.

• In a large pot, heat oil and cook onions on medium until deep golden brown (key for flavour).

• Stir in garlic and ginger; cook for 1 minute until fragrant.

• Add curry leaves, mint, coriander, masala powder and chilies. Fry spices for 30–60 seconds (do not burn).

• Add lamb, salt and hot water.

• Cover and simmer on low for 1½ to 2 hours, stirring occasionally.

• Coat potatoes in egg yellow powder and add during the last 30 minutes of cooking.

Finish

• Adjust seasoning.

• Garnish with fresh coriander.

• Rest 10 minutes before serving.

Simple Steamed Rice Ingredients

• 2 cups basmati or long-grain rice

• 4 cups water

• 1 tsp salt

• 1 tbsp oil or butter (optional)

Method

• Rinse rice until water runs clear.

• Bring water, salt and oil to boil.

• Add rice and stir once.

• Reduce heat, cover and simmer for 12–15 minutes.

• Rest 5 minutes, then fluff with a fork.

Serving Suggestions

• Serve with sambals (finely diced tomato, onion, carrot and chili)

• Add roti, naan or steamed bread

Chef’s pro tip: A squeeze of lemon just before serving lifts the curry beautifully.

In a competition that celebrates the very best in hospitality, Prudence Ntombela’s silver finish stands as proof that dedication, heritage and heart remain the most powerful ingredients of all.