How Chef Shumba Turned His Love of Flavour into ‘Get Saucy’

From software engineering to serving up bold, flavour-packed food, Chef Shumba’s journey into the culinary world has been driven by curiosity, consistency and a lifelong love of cooking. What began with weekend chicken-wing gigs soon grew into festival appearances, private-chef experiences and the launch of Get Saucy – a range of small-batch, lacto-fermented hot sauces designed to deliver flavour first and heat second.

Now based in Cape Town, Chef Shumba divides his time between creating memorable dining experiences and growing a proudly heritage-led brand. We chatted to him about swapping FinTech for food, the story behind his signature Mango Habanero sauce, the meaning behind the brand name and what it takes to build a food business without compromising on quality.

Can you tell us about your background and how you got involved in the food industry?

I’m a private chef based in Cape Town CBD. Everything I know in the kitchen has come from curiosity, consistency and countless hours of practice.

I studied Information Technology and spent five years in software engineering (FinTech). As a student, I worked in retail, including at a high-end butchery, where my passion for food really came alive. I mean, chicken wings were one of my favourite things to sell, by the way.

I’ve always been drawn to the kitchen. At around nine years old, I was already cooking from a children’s cookbook my mom bought me. From then on, I was always the one behind the braai or cooking for friends and family.

While working in tech, I started taking weekend gigs, serving wings to test the waters. That passion grew into food festivals and markets, where my chicken wings – especially my signature Mango Habanero – became a favourite.

Today, I divide my time between private chef experiences, food events and growing the Get Saucy brand.

How did the idea for Get Saucy first come about?

Get Saucy was born through my food truck journey. While serving chicken wings at festivals, people kept asking about the Mango Habanero hot sauce. The demand inspired me to create more flavours, and what started as one sauce naturally grew into a full range that lets people enjoy Chef Shumba flavours at home.

Private cheffing is a tough business. How do you balance gigs and brand management?

True – consistency comes first. I would rather deliver exceptional work than overcommit. I prioritise bookings, rely on a strong team and leave room to stay organised and creative. Sustainable growth is about doing every service exceptionally well.

What’s been the biggest challenge of building Get Saucy? How did you overcome it?

The biggest challenge has been scaling without sacrificing quality. We have focused on refining recipes, improving production systems, listening to customer feedback and partnering with the right stockists. Growth has always been intentional rather than rushed.

The most rewarding part of the journey so far?

Having a new customer come up and say they first tasted the sauce at a friend’s braai or dinner, and now they want a fix of their own.

Your sauces are made using lacto-fermentation. Can you explain what that is?

Lacto-fermentation is a natural preservation process using salt and beneficial bacteria. It develops deeper, more complex flavours, softens the heat of the chillies, adds a subtle tang and naturally extends shelf life without artificial preservatives.

What makes Get Saucy different from other commercial hot sauces on supermarket shelves?

Flavour comes first. The recipes are built around great taste, with the chilli heat arriving as a bonus rather than overpowering the food.

Coffee-Date and Berry-Habanero are unique flavours. What inspires these creative pairings?

Curiosity. I enjoy exploring unexpected combinations that actually work. The goal isn’t to be different for the sake of it, but to create sauces that surprise people and start conversations. Coffee-Date, for example, is one of the most unique hot sauces currently being produced in Africa.

Tell us about the Shumba Seasoning range.

The Shumba Seasoning range is designed to make everyday cooking easier with balanced, versatile flavours. The Veggie Seasoning has become a favourite because it works with almost any vegetable.

Shumba is my clan name. In Shona, it means lion, representing my heritage, strength and the identity behind everything I create.

What are your favourite Get Saucy sauces?

Mango Habanero – The first one I ever made and still my favourite. Fruity, balanced and the sauce that started it all.

Coffee-Date – Rich, smoky, slightly sweet and unlike anything else on the market.

Berry-Habanero – Sassy, fruity, tangy and perfect with cheese boards, charcuterie and grilled meats.

Your favourite ways to use your hot sauces?

I use them on grilled meats, seafood, tacos, burgers, salads and soups, as well as in marinades and pasta sauces. They are made to add flavour first, not just heat.

Any exciting projects coming up?

We have been featured in a documentary by Wyclef Jean exploring the culture of currency, in which I share my perspective on cryptocurrency as a form of payment, which we also accept using Binance. It also highlights the brand, our hot sauces and our workwear brand, SHUMBA WEAR.

The project should air in a couple of months. For updates, you can keep an eye on our socials. We are also working on collaborations with local and international chefs for new culinary projects.