Best of the best, Cynthia Bombe crowned Pastry Chef of the Year

Beating the country’s top culinary talent at the Oscars of the South African hospitality industry

Cynthia Bombe, who has been at Time Square in Pretoria for seven years, was crowned Lancewood Pastry Chef Of The Year at the 13th Inter-Hotel Challenge 2025. This annual national event celebrates excellence, innovation and collaboration in hospitality. Participation is lengthy and rigorous, completed over several days and culminating in a gala awards dinner.

This achievement, along with winning Pastry Champion of the Year in 2023, ranks among Bombe’s proudest career milestones, further cementing her reputation as one of South Africa’s standout pastry talents.

Regarded as the Oscars of the hospitality industry, the Inter-Hotel Challenge showcases the country’s top culinary professionals and attracts highly respected luxury hotel brands. The 2025 competition drew 31 leading hotel and conference groups, including internationally acclaimed properties such as The Silo Hotel and The Oyster Box. Bombe’s win placed her ahead of chefs from these award-winning establishments, a significant achievement in such a fiercely contested field.

There were 155 candidates from three provinces, all vying for top honours across six categories. The brainchild of Showcook’s Annette Kesler and Chania Morritt-Smith, the Inter-Hotel Challenge “is not just about competition; it’s about growth, mentorship and shaping the next chapter of South Africa’s hospitality story,” they say.

The competition continues to promote mentorship, staff upliftment and skills transfer within South Africa’s dynamic hotel and tourism industry.

“When I was a child growing up in Diepkloof, Soweto, I used to help my mom bake scones and jam tarts which she sold to support our family,” says Bombe. “That is where my passion for baking comes from, and I decided to pursue it as a career.” Bombe holds a Chefs Certificate in Food Preparation from the HTA School of Culinary Art.

Bombe has been with Sun International for seven years, all at Time Square. “I started my career in 2017 as a Pastry Commis Chef. Through hard work and dedication, I was promoted to Chef de Partie in 2018, and I currently serve as a Pastry Sous Chef.”

“I ventured into pastry because I’ve always loved creating with precision and technique. I began by building my skills through hands-on kitchen experience, learning from seasoned chefs, and continuously refining my 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.” Bombe pays tribute to Time Square’s executive chef Nonkosi Vellem, “who showed me almost everything I know”.

While she cites marzipan as one of the trickiest ingredients to work with, as it can melt when covering a cake if not kept at the correct temperature, butter is hands down Bombe’s favourite. “It adds flavour and is a base for most dishes,” she says. Her favourite dish to make is sticky toffee pudding, which is also the one she is asked to prepare most often.

The food and beverage industry has evolved since Bombe entered the profession. “Online orders have become more convenient. Many restaurants now operate with digital systems, from QR menus to automated order tracking,” she notes.

“There has also been an increase in healthier options, with greater demand for cleaner ingredients and reduced sugar and salt. Sourcing and nutrition have become more important.” Bombe advocates keeping menus simple.

Her food hero is Karim Bourgi, ranked among the world’s leading pastry chefs and renowned for combining French tradition with Middle Eastern influences. In her spare time, Bombe enjoys spending time with her five-year-old son and reading cookbooks.

“My dream is to one day have my own pastry school. I would love to travel the world to work in countries where culinary talent is more widely celebrated.” She also aspires to open her own eponymous patisserie.

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