Talented young chef blossoms under Boardwalk Hotel & Casino’s wing.

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Legendary Executive Chef Willie Mcotoyi is happiest when he is in the Boardwalk Hotel & Casino kitchens, and when he is able to identify promising chefs that he can nurture and pass his love of food onto.

Ayonwaba Xalisile has all the culinary creativity Chef Willie looks for and at just 30 years old, he is a testament to perseverance, passion, and steady growth within the hospitality industry.

Having started his culinary journey while still a student, Xalisile has spent the past 7 years with Boardwalk Hotel and Casino, where he has grown from a casual kitchen worker into a respected sous chef.

Born in King William’s Town on 5 March 1992, Xalisile’s introduction to the culinary world was not immediate or obvious. “I didn’t even know how to cook when I started,” he admits. Yet what he lacked in experience, he made up for in curiosity and determination.

He began working in the kitchen while studying in 2014, initially as a part-time employee. By 2018, he had transitioned into a permanent role and steadily worked his way up through various sections of the kitchen, gaining exposure to different cuisines and other international culinary styles. Along the way, he took on increasing responsibility, often stepping into leadership roles before formally holding them.

His willingness to learn beyond his job description became a defining feature of his career. “I always took responsibility, even when it wasn’t required. I wanted to understand the industry better,” he says.

The kitchen environment, however, is not without its challenges. Long working hours - often 12-hour shifts, mean sacrifices in personal and family time. “You miss out on a lot, but you learn to accept it if you want to succeed in this industry,” he explains. Over the years, he has also witnessed the importance of unity within the kitchen team. “We motivate each other every day. If something goes wrong, we fix it together. There’s always a plan,” he says.

One of his most memorable career moments came when he prepared a custom dish for a guest with strict dietary requirements. The guest was so impressed that they requested a photograph with him, a moment he describes as deeply emotional and affirming.

Looking back on his journey, Xalisile is clear about what it takes to succeed in the culinary industry - passion, resilience, and sacrifice. “This industry can break you if you’re not strong enough,” he says. “But if you stay focused, it can also build you into something you never imagined.”

This dedication led to his promotion into more senior kitchen roles, including CDP (Chef de Partie) and later Sous Chef, with further training and exposure. These experiences helped him master not only cooking techniques, but also kitchen management, stock control, and large-scale function planning.

Ayonwaba credits much of his growth to mentorship and teamwork. He speaks highly of senior chefs who guided him during difficult periods in his career. In particular, he cites Chef Willie Mcotoyi as his biggest role model and mentor. “There was a point where I wanted to quit, but Chef Willie saw potential in me when I didn’t see it in myself,” he says. “He coached me, guided me and helped shape the chef and person I am today.” Xalisile says the lessons he learned from Mcotoyi extended far beyond the kitchen, helping him develop discipline, professionalism and confidence throughout his career. “He believed in me more than I believed in myself, and that made all the difference.”

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Today, as an Executive Sous Chef, he plays a key role in maintaining high culinary standards while also mentoring junior staff. Leadership, he says, is one of the most important skills in a professional kitchen, alongside creativity, discipline, and time management.

Despite the pressures, Xalisile finds deep fulfilment in his work. He enjoys the creativity of cooking, the intensity of service, and the teamwork required to deliver under pressure. He describes the kitchen culture as disciplined but supportive, where communication and teamwork are essential to success.

His signature dish, seafood paella, reflects his approach to cooking - simple, honest, and full of flavour, without unnecessary complexity.

As Youth Month celebrates the achievements of young South Africans, Ayonwaba Xalisile’s story stands as a reminder that success is often built quietly, through years of discipline, learning, and determination behind the scenes.

For more, visit: Sun Boardwalk