Vixa Kalenga is a South African chef recognised for his leadership and creative vision in contemporary Pan-Asian cuisine. He is the Group Executive Chef of Tang Hospitality Group, overseeing the culinary direction of its flagship restaurants in Johannesburg’s Nelson Mandela Square and Cape Town’s V&A Waterfront. Kalenga has played a key role in shaping Tang’s distinctive identity, blending Japanese izakaya influences with classic Cantonese techniques and bold, refined flavours.
With a background that spans prominent hospitality groups and respected dining destinations in South Africa, Kalenga brings extensive experience in menu development, kitchen leadership and culinary consulting. His approach is rooted in technical precision, consistency and a deep understanding of flavour balance, allowing him to create dishes that are both sophisticated and accessible.
Under his guidance, Tang has earned significant industry recognition, including being named Africa’s Best New Restaurant at an international culinary awards programme and receiving global acclaim among leading restaurants worldwide. These accolades reflect Kalenga’s commitment to excellence and innovation.
Today, Vixa Kalenga continues to elevate modern Asian dining in South Africa, inspiring teams and diners alike through his disciplined yet creative approach to gastronomy.
