For Mthatha-born Mahle Mihlali Vellem, becoming a chef has been on the cards since a young age when he sat for hours watching his mom prepare meals in the kitchen. He just did not know it yet. Now the Executive Sous Chef for Carnival City & Entertainment World does the same for thousands of guests at Sun International hotels.  

“After school, I enrolled at the HTA School of Culinary Arts, where I had an opportunity to polish my skills, graduating two years later with a Diploma in Professional Cookery,” says the 29-year-old.  

Vellem is currently responsible for running back of house for the kitchens in the hotel, the casino’s Salon Privé, banqueting and staff canteen, with 3 sous chefs reporting to him.  

He launched a new menu within Carnival City’s luxurious Salon Privé, which offers Sun’s MVG guests an exclusive sanctuary to play high-end slots games and tables in a chic setting.  

“I believe in flavour, so that is always important when I create dishes,” he explains. “There are certain items on the menu that are close to my heart as they remind me of my family, such as the fileto pasta, salmon poké bowl, Korean chicken poké bowl and smoked salmon and smashed avocado.” 

Mahle is spreading his wings wide across the Sun International group, gaining valuable culinary experience while also mentoring younger staff by teaching them new cooking methods. “I am proud to be succeeding on this journey that started with my mother and hope to one day pass my passion for cooking on to my children.” 

Celebrate International Poké Day on 28 September, by making Mahle’s delicious salmon poké bowl recipe: 

Salmon poké bowl recipe

Serves 1

Ingredients  

100g Norwegian salmon
50g cucumber
100g avocado
40g edamame beans 
30g radish
20g spring Onion
1 Tbsp sesame Seed
60g mixed peppers  

For the sushi rice 

100g Sushi rice
20ml Mirin vinegar
20ml Rice vinegar
200ml Water  

For the mirin dressing 

60ml Mirin
60ml Soy Sauce
60ml Olive Oil
30g White Sugar
60ml Apple Cider Vinegar
2ml Sesame Oil   

Method 

1. To make the sushi rice, wash your rice until all the starch comes out. Soak it for 30 minutes in lukewarm water before cooking. Cook the rice until soft. Strain water and cool down rice. Add mirin and rice vinegar.
2. In a mixing bowl, pour in all your mirin dressing ingredients and whisk. Transfer into a container and store.
3. Cut avocado into cubes, peppers into strips, and cucumber into ribbons.
4. Thinly slice the radish and julienne the carrots.
5. Toast the sesame seeds.
6. Pan-sear the salmon for about 5-6 minutes. 
7. Pour in the dressing in the pan and glaze the salmon.
8. Assemble the dish and finish with sesame oil, soy sauce and sesame seeds.