The South African Chefs Association (SA Chefs) is proud to announce the election of Chef Coo Pillay as its new President, ushering in a new era of leadership as the association celebrates its 50th anniversary. Chef Pillay, a respected figure in the culinary world, takes over from Chef James Khoza, who served as the first South African and first black president of the organisation.
Chef Coo Pillay brings with him a wealth of experience and a deep commitment to promoting inclusivity, innovation, and sustainability in South Africa’s culinary landscape. “Our association is more than just a collective of chefs; we are a family united by our love for food, culture, and creativity,” said Pillay. “Together, we will tackle the challenges ahead and seize opportunities to elevate our profession and inspire the next generation of culinary leaders.”
A legacy of leadership and culinary excellence
As SA Chefs celebrates 50 years of culinary achievement, the association reflects on the pivotal role its leaders and founders have played in shaping the South African culinary landscape. Since its founding in 1974 by six visionary chefs, SA Chefs has grown to become a leading professional body that represents chefs, caterers, and culinary professionals across the country.
During his final address as president, Chef James Khoza paid tribute to the founders and past presidents who laid the foundation for the association’s success. He recognised the contributions of:
- Bill Fenname (1974-1976) – One of the founding visionaries.
- Wolfgang Voigt (1976-1979) † – Under his leadership, SA Chefs grew in prestige.
- Manfred Muellers (1979-1982) – A distinguished educator and Certified Master Chef.
- Dr Billy Gallagher (1982-2002) † – A culinary icon who led SA Chefs to international prominence.
- Heinz Brunner (2000-2003) – A renowned culinary figure who enhanced the association’s global stature.
- Martin Kobald (2003-2008) – As Vice President of the World Association of Chefs’ Societies (WACS), he helped elevate South Africa on the global culinary stage.
- Stephen Billingham (2008-2017) – Known for his work in culinary education.
“We stand on the shoulders of giants,” Khoza remarked. “Our founders and past presidents have built an extraordinary legacy, and it is our responsibility to continue their work by nurturing the next generation of chefs and ensuring that South African cuisine thrives on the world stage.”
Chef Coo Pillay’s journey
Chef Coo Pillay has been a dedicated member of SA Chefs since 2005, becoming an active participant in 2012 when he served on the KZN committee. After relocating to Gauteng, he joined the Gauteng committee and was elected to the Board in 2019. Over the years, he has held various portfolios, including managing the Young Chefs Club and overseeing finance, humanitarian efforts, and partnerships. His leadership during the pandemic, particularly the launch of Chefs with Compassion to combat hunger and food waste, showcases his commitment to social responsibility within the culinary community. In 2021, he was elected Vice President and has since been instrumental in restructuring the partnership portfolio to create customisable sponsorship tiers, enhancing the association’s financial stability.
Celebrating 50 years of growth and impact
SA Chefs has a rich history of achievements. In its early years, the association quickly rose to prominence, earning five gold medals at the 1980 IKA Culinary Olympics. Since then, the association has continued to play a vital role in the professional development of South African chefs, hosting culinary competitions, offering training, and launching initiatives like the Southern Sun Centre for Culinary Excellence.
The association has also demonstrated its commitment to social responsibility. Through the World Chefs Tour Against Hunger, SA Chefs raised millions for South African NGOs, underscoring the important role chefs play in giving back to their communities.
Looking ahead: Innovation and inclusivity
As SA Chefs moves forward under Chef Coo Pillay’s leadership, the association will focus on innovation and inclusivity, ensuring that sustainability remains central to its vision. Chef Pillay is committed to fostering collaboration, supporting member-driven initiatives, and promoting South Africa’s rich culinary heritage.
“Our industry must lead the way in embracing sustainability and new technologies while celebrating the diversity of our culinary traditions,” said Pillay. “Together, we will continue to build an inclusive and forward-thinking community of chefs, ensuring that every voice is heard and every talent nurtured.”
