PMB chef wins sustainability honour at global competition

Former Pietermaritzburg resident and chef Nolan Adimulam is flying the South African flag high in the international culinary scene, serving up award-winning dishes one plate at a time.

Adimulam recently competed in the World Young Chef, Waiter and Mixologist 2026 competition in London, where he was awarded the title of Most Sustainable Chef for creating a standout dish using food off-cuts and waste ingredients from a three-course meal challenge.

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His three-course meal was a celebration of South African Indian influence using British seasonality.

The competition required contestants to work with Great British seasonal products while demonstrating creativity, teamwork and sustainability.

His winning creation lamb fat pomme soufflé, pani puri potato chaat, lamb trim biltong crumb, apple, rhubarb and mint trim impressed a panel of 11 judges and highlighted his commitment to reducing food waste in the hospitality industry.

Adimulam, who matriculated from Alexandra High School in Pietermaritzburg before studying at Jackie Cameron’s School of Food and Wine, is now working as a junior sous’ chef at the four-star Apex Hotel in London.

He was one of 12 finalists in the competition and competed as part of a three-person team made up of a chef, waiter and mixologist.

“I met the mixologist and the waiter on the day of the competition,” said Adimulam.

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We had to learn quickly how to work together. The waiter had to explain my dishes to the judges, while the mixologist paired drinks with my menu. It was an incredible experience.

The competition took place in the kitchens of the two Michelin star Brooklands restaurant in the Peninsula Hotel in London, which Adimulam described as “a beautiful kitchen to work in”.

He said his sustainability award came down to one simple fact: “There was nothing left in my waste bin from the ingredients I used.”

Adimulam said that he was really excited to have excelled in a competition that is recognised throughout the world.

Adimulam believes the hospitality industry needs to place greater emphasis on sustainability.

There is a lot of wastage when preparing meals, but it should not be that way.

“We need to learn how to use the whole fruit or vegetable or animal and reduce waste wherever possible,” he said.

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Before pursuing cooking full-time, Adimulam had initially planned to study medicine.

He said his wife, Kamini, encouraged him to follow his passion for food.