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H-Metro Reporter
LEBOGANG Anesu Ngwenya, a Zimbabwean-born chef who is lifting the Zimbabwean flag high in the United States, is a man of many talents.
A former St Georges College student, the 28-year-old has helped transform the culinary landscape in Charlotte, North Carolina.
Media reports from the US indicate that Ngwenya’s African-inspired “social affairs” dining events are immensely popular in Charlotte and other areas.
The “Social Affairs” are private, invitation-only dining events that blend dining with cultural storytelling.
Before becoming a chef, Ngwenya had a promising sporting career and represented Zimbabwe schools in rugby, waterpolo and swimming.
At St Georges, Ngwenya took part in the 2012 and 2013 Super Eight Varsity Rugby Championships.
He played rugby test matches for both the Zimbabwe Under 17 and 19 teams and for six years, he was a member of the Zimbabwe school’s waterpolo teams.
As a result of his sporting prowess, Ngwenya, who is popularly known as Chef Lebogang, was awarded a rugby scholarship and studied in the US.
He attended Queens University of Charlotte and has an MBA and bachelor’s degree with honours in Business and Finance from the same university.
At Queens, Ngwenya captained the university’s rugby team.
A talented centre forward and flyhalf, an online article which was published by Florugby, a publication which extensively cover rugby, described the Harare-born star as “a talented field visionary and natural leader.”
Ngwenya also possessed a commanding physical presence.
Exchanging rugby boots for chefs’ attire, Ngwenya’s unique dining events are made up of meticulously crafted seven-course menus that celebrate the diversity of African flavours.
The menus also incorporate modern culinary techniques.
In the US, he is celebrated for his culinary artistry and is highly regarded as a beacon of African innovation in the global food scene.
The celebrated international chef said sports made him what he is today.
“I am where I am now because of sports. I chose the culinary arts and would want to work with young chefs who are interested in learning about African-inspired dining.”
“I am currently looking at ways that I can use to give back to the sporting community as a way of acknowledging the important part that sport played in my culinary career,” Ngwenya, who was speaking from his US base, said.
He has positioned himself as one of the country’s leading chefs with a penchant for blending traditional flavours with modern techniques.
Mathew Masinge
Online Reporter