Moses Moloi wins Best Chef Award for a third time, cementing his place among SA’s culinary elite

The South Africa Restaurant Awards 2026 took place at Hotel Sky Sandton and was broadcast nationally on Channel ONE Africa, bringing together leading chefs, restaurateurs and hospitality professionals from across the country. Picture: Supplied, South Africa Restaurant Awards Besele Moses Moloi was named Best Chef at the South Africa Restaurant Awards 2026, marking the third time he has received the prestigious accolade and further solidifying his status as one of the country’s most accomplished culinary figures. The awards ceremony, held at Hotel Sky Sandton, celebrated excellence across South Africa’s hospitality and restaurant sectors, with more than 1.2 million public votes cast across various categories.

While the award recognises his achievements over the past year, it also serves as a powerful acknowledgement of a journey that has transformed Moloi from an acclaimed executive chef into one of South Africa’s most influential restaurateurs. For many diners, Moloi’s name became synonymous withZioux, the upscale Sandton restaurant where he built a reputation for innovative cuisine and elevated dining experiences. His work at the restaurant helped establish it as one of Johannesburg’s most talked-about dining destinations and introduced a wider audience to his distinctive approach to modern gastronomy.

That foundation would eventually pave the way for his next chapter: the launch of Gigi Restaurant, a venture that allowed Moloi to further express his culinary vision while stepping into entrepreneurship. The latest Best Chef award arrives at a significant moment in that evolution, recognising not only his skill in the kitchen but also his ability to build a brand that continues to resonate with diners and industry peers alike. Speaking toThe Citizenfollowing previous award wins, Moloi emphasised that recognition has never been the driving force behind his career.

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“Awards are never the goal, but they serve as a reminder that the hard work, sacrifices and dedication do not go unnoticed,” Moloi toldThe Citizen. The chef has consistently credited his teams and collaborators for helping shape his success, describing the restaurant industry as one built on collective effort rather than individual achievement. His third Best Chef title is particularly significant given thecalibre of competitionwithin South Africa’s restaurant landscape. Earlier this year, Moloi was shortlisted alongside some of the country’s most respected culinary talents for the 2026 awards, underlining the depth of talent currently shaping South African dining.

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