Chef Sunaina Sahadeo: Building Flavor, Growing Talent, and Feeding the Soul

In the high-octane, often male-dominated world of professional kitchens, Chef Sunaina Sahadeo stands out not only for her skill and leadership but for the heart and soul she brings to everything she does. From her earliest days in Newcastle, where food was a form of familial connection, to her trailblazing role as Kitchen Manager at Africa’s first Hampton by Hilton, Chef Sunaina has quietly redefined what it means to lead with both excellence and empathy. Her influence extends far beyond the kitchen. A champion for women in hospitality, she leads by example, breaking barriers with grace and grit, and encouraging others to take up space without apology. For Chef Sunaina, food is more than sustenance… it’s storytelling, connection, and empowerment.

Can you tell us about the earliest memories that shaped your love for cooking?

Absolutely. My earliest memories would have to be sitting in the kitchen with my grandmother and watching her turn simple ingredients into something magical. The attention and love that went into each dish really stayed with me and shaped my outlook on food. It wasn’t just about preparing meals… it was about making moments.

Your path has taken you from intern to head chef to kitchen manager. What has each chapter taught you?

Each role carved out a different strength. As an intern at The Southern Sun Elangeni and Maharani Hotel, I learned the importance of precision and humility. At Total Garage and The Newcastle Club, I was trusted with leadership, which taught me how to foster trust, train under pressure, and inspire consistency. And now at Hampton by Hilton, I’ve come to understand systems thinking—how every plate served is part of a much larger guest experience. Across it all, the constant has been respect: for the craft, the team, and the people we serve.

What has been the most transformative moment of your career so far?

Helping to launch the first Hampton by Hilton in Africa. There was a real sense of purpose in building something from the ground up…not just a menu, but a culture. I led the Food & Drink department, trained the team, passed rigorous audits, and developed processes that are still in place today. To be trusted with that level of responsibility, and to rise to it, was a turning point for me, professionally and personally.

What role does creativity play in your work?

It’s everything. While consistency and standards are essential, creativity is what keeps the fire burning. I love developing daily specials and playing with seasonal ingredients, but creativity also shows up in problem-solving…rethinking workflow, adapting menus, or re-energizing the team after a tough day. In the kitchen, creativity is both flavor and fuel.

buffet vibes at the Hampton by Hilton in South Africa

Many chefs talk about the physicality of the job. How do you stay grounded and resilient?

It’s a demanding profession…physically, mentally, emotionally. What grounds me is purpose. Knowing that what I do brings joy, comfort, and connection reminds me that the hard work matters. I also try to maintain humor in the kitchen. We take the food seriously, but we don’t take ourselves too seriously. Laughter is a great equalizer.

How have you used your leadership role to open doors for other women in hospitality?

As a woman given the opportunity to lead the Food and Beverage department, I knew from the start that I had an important role to play…not just as a manager, but as a trailblazer.

When I was given the chance to hand-pick my team, I made it a priority to give opportunities to those who didn’t think they had one. I visited schools and selected young women who were just beginning their careers…eager, talented, and full of potential. I saw an opportunity to mentor, to shape, and to show them that as women, anything is possible.

Today, I lead a predominantly female team, including many from minority backgrounds. I've worked hard to create a platform where they can showcase their creativity, feel encouraged, and see firsthand what strong women's leadership looks like. I strive to be a role model, not just in words, but through action.

the restaurant at the Hampton by Hilton in South Africa

How would you describe your leadership philosophy in the kitchen?

Lead with humanity. Kitchens are high-pressure environments, but they should never run on fear. I believe in creating structure without rigidity. I aim to be approachable, to teach by doing, and to treat everyone’s growth as part of my job. When a young cook finally nails a dish they’ve struggled with, or when someone I’ve mentored becomes a leader in their own right…that’s success.

Quickfire with Chef Sunaina

What time do you wake up / what is your daily routine to start your day?

My daily routine is to wake up at 3am, have a shower, procrastinate and get in late every morning (Haha.)

What do you do for self-care?

Although I do love to go for a massage every once- in-awhile, a bubble bath two to three times a week really does it for me. 

What do you enjoy cooking?

I enjoy cooking hearty meals, pasta, curries, anything that brings you comfort. 

When entertaining guests at home, what do you like to serve?

I like to serve buffet-style meals with a variety of dishes, like lamb chops with roast potatoes and mint sauce, together with roast chicken, curry, and lots of different options. 

Any tips on creating an outstanding guest experience at home?

Be present!  You don’t want to still be cooking while your company is arriving. Get all the prep done beforehand so you can really enjoy the time with your guests. 

One of Chef Sunaina’s Favorite Recipes

Braised Lamb Shank with Mashed Potatoes

Serves 4

Ingredients:

·        4 lamb shanks (about 14 oz each)

·        1 tsp salt

·        1 tsp black pepper

·        2–3 tbsp olive oil

·        1 medium onion, finely diced

·        3 garlic cloves, minced

·        1 cup diced carrot (about 1–2 medium carrots)

·        1 cup diced celery (about 2 stalks)

·        2 ½ cups red wine (suggested: red muscat)

·        28 oz canned crushed tomatoes

·        2 tbsp tomato paste

·        2 cups low-sodium chicken stock (or water)

·        5 sprigs of fresh thyme (or 2 tsp dried)

·        2 dried bay leaves (or 4 fresh)

braised lamb shank with mashed potatoes

Instructions:

1. Preheat oven to 350°F.

2. Pat lamb shanks dry and season with salt and pepper.

3. In a large heavy pot, heat 2 tbsp olive oil over high heat. Brown lamb shanks in batches (about 5 minutes), then set aside.

4. Lower heat to medium-low, add 1 tbsp olive oil, and sauté onion and garlic for 2 minutes.

5. Add carrot and celery and cook for another 5 minutes, until softened.

6. Stir in red wine, stock, crushed tomatoes, tomato paste, thyme, and bay leaves.

7. Return lamb shanks to pot so they are mostly submerged in liquid.

8. Bring to a simmer on the stove, cover, and transfer to the oven. Bake for 2 hours.

9. Remove lid and bake uncovered for 30 more minutes, until lamb is very tender but not falling off the bone.

10. Remove lamb and keep warm. Discard thyme and bay leaves.

11. Strain sauce into a bowl, pressing solids to extract liquid. Return liquid to pot and simmer if needed until slightly thickened. Season to taste.

Mashed Potatoes

Ingredients:

·        2 lbs Yukon Gold or other boiling potatoes

·        Salt to taste

·        ½ cup (120 ml) whole milk, plus more as needed

·        6 tbsp (85 g) unsalted butter, at room temperature

·        Freshly ground black pepper

Instructions:

1. Peel and dice potatoes into ½- to ¾-inch cubes. Rinse in cold water 2–3 times until water runs clear.

2. Place potatoes in pot, cover with cold water, and salt generously. Bring to a boil over medium-high heat, then simmer until tender.

3. Drain and rinse under hot water for 30 seconds. Let steam for 1 minute.

4. Mash with a fork or ricer.

5. Gently fold in butter.

6. Pour milk around the sides of the pot and bring to a simmer. Fold into potatoes. Season with salt and pepper.

Serving:

1. Spoon mashed potatoes onto a plate and make a well in the center.

2. Nestle a lamb shank in the center.

3. Spoon sauce over top and serve with extra sauce on the side.

4. Garnish with fresh herbs of choice.