WOMEN’S MONTH INTERVIEW: Marble Cape Town’s Head Pastry Chef, Pam Mokabo – Layers of Strength & Sweetness
How Marble Cape Town’s Head Pastry Chef, Pam Mokabo, is rewriting the recipe for success in South Africa’s fine dining scene.
Owning Her Space
In the world of fine dining, the pastry course is often the grand finale — the last impression, the lingering memory. At Marble Cape Town, that magic belongs to Pam Mokabo, Head Pastry Chef, whose creations are as layered and nuanced as her journey. This Women’s Month, we step inside her world — one built on bold flavours, fearless creativity, and the unshakable belief that women belong at the very top of South Africa’s culinary scene.
“Women’s Month reminds me to take up space — boldly and unapologetically,” Pam says, her voice carrying the calm authority of someone who has fought for her seat at the table. In a male-dominated industry, she honours those who came before her while carving out space for the next generation of female chefs to thrive.
A Defining Leap
Her defining moment came in 2022, when she left Johannesburg for Cape Town — a leap into the unknown. New city, new kitchens, higher stakes. “I knew I had to prove not just my skill, but my resilience. That move shaped me. It was when I realised I wasn’t just part of the industry — I was making my own mark.”
A Journey in Full Circle
Pam’s path to Marble wasn’t a straight line. A deep love for food, and the way it brings people together, first drew her into the kitchen. Years earlier, she’d tried to join Marble Johannesburg, but the timing wasn’t right. Fate had other plans. She was later called to head the pastry section at Marble Cape Town, where the brand’s flame-focused cooking meets her own artistry. Here, she marries bold, honest flavours with delicate, unexpected touches — each plate telling a story that honours tradition while daring to innovate.
Women Who Shaped Her
Her inspirations begin at home. “My mom and the women who raised me taught me hard work, humility, and resilience,” she reflects. In the kitchen, she credits female mentors who showed her that leadership can be both strong and compassionate — lessons that shape the chef and woman she is today.
Flavours with a Twist
When it comes to flavour, Pam is as comfortable with the classics as she is with a twist. Chocolate remains her first love — “It’s endlessly versatile, comforting, and indulgent” — but lately, she’s been pairing cheese and preserves with sweet creations, exploring a world where savoury meets dessert. One of her most personal creations is the almond and pear dessert she debuted during her soft launch: grilled pear, treacle frangipane, and textures that feel like home yet taste entirely new.
Heritage, Reimagined
South African heritage plays an integral role in her work. From dehydrated atchar to inventive uses of indigenous ingredients, she takes familiar flavours and reimagines them in ways that spark curiosity while honouring their roots.
Advice for the Next Generation
Her advice to women entering the high-pressure world of professional kitchens? “Know your worth and back it up with skill, consistency, and resilience. Stand your ground. You belong here.”
Beyond the Kitchen
When she isn’t creating edible art, Pam is mastering her sixth language — Afrikaans — proving that her appetite for discovery extends beyond the plate. And if she had to describe herself as a dish? She’d be a mille-feuille — elegant, layered, and full of surprises.
Writing Her Own Recipe
This Women’s Month, Pam Mokabo reminds us that great chefs don’t just follow recipes; they write their own. And with every plate that leaves her kitchen, she’s doing just that — inviting us to taste not only her craft, but her courage.
