Born and raised in the vibrant heart of Soweto, Macmillan Sibuyi discovered his passion for African cuisine early on in his grandmother's kitchen. Surrounded by the rich flavors and traditions of his heritage, he developed a love for cooking that would shape his future.

Though Macmillan didn’t initially pursue a culinary degree, he graduated from Tshwane University of Technology and the University of Johannesburg, gaining valuable insights into culture and community. his educational background has profoundly influenced his approach to dining, emphasizing the importance of connection through food.

At Monate Feeders, Macmillan crafts a menu that celebrates traditional African dishes like kotas and shisanyama, blending them with contemporary techniques and local ingredients. He believes that food should be an experience that fosters community and joy, inviting guests to savor the diverse flavors of African cuisine.

With a vision rooted in authenticity and innovation, Macmillan is dedicated to creating memorable dining experiences that honor his heritage while welcoming all to explore the rich culinary tapestry of Soweto.

The kitchen at Monate Feeders is an open, inviting space that encourages interaction and transparency. Diners can see the chefs in action, adding to the communal atmosphere. The team is passionate about sourcing fresh, local ingredients, ensuring that every dish reflects the seasonality and richness of the area. 

At Monate Feeders, Macmillan Sibuyi leads a dedicated and passionate team that shares his love for African cuisine. Each member brings unique skills and experiences, contributing to the vibrant culinary environment.

Team Members

1. Sous Chef: The sous chef assists Macmillan in overseeing daily kitchen operations, ensuring that each dish meets the high standards of quality and authenticity. They specialize in grilling techniques, particularly for shisanyama.

2. Prep Cooks: A skilled team of prep cooks handles ingredient preparation, from chopping vegetables to marinating meats. Their attention to detail ensures that every dish is flavorful and ready to serve.

3. Pastry Chef: Although focused on traditional African desserts, the pastry chef also experiments with modern twists, creating sweet treats that complement the savory dishes and round out the dining experience.

4. Kitchen Assistants: These team members support various tasks, from cleaning and organizing to assisting during busy service hours, ensuring a smooth and efficient kitchen workflow.