Carla Schulze of Salon Restaurant was named Chef of the Year at the 2026 LUXE Restaurant Awards.
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Carla Schulze of Salon Restaurant was named Chef of the Year at the 2026 LUXE Restaurant Awards.
Schulze represents a compelling extension of South Africa’s culinary lineage. Having refined her craft under the renowned Luke Dale-Roberts, one of the architects of the country’s fine dining renaissance, she carries forward a philosophy rooted in precision, discipline, and creative integrity.
Speaking to IOL, Schulze shared that winning the award feels “incredibly emotional”, especially as she turns 30 this year and it’s also ten years of working with Chef Luke
“When I look back at the 19-year-old chef who walked into that kitchen, I see someone determined but still figuring herself out.
“This award feels like a full-circle moment. It’s not just recognition of one year, it’s a reflection of a decade of growth, long nights, breakthroughs, and never giving up. I feel deeply honoured and humbled.”
The past decade has shaped Schulze into who she is far beyond the kitchen. “Kitchens teach you resilience. They teach you discipline, humility, and how to lead with both strength and empathy.”
Schulze added that working alongside Dale-Roberts has been transformative, having taught her not only technique but also standards, courage, and the importance of building a team culture rooted in respect. “That mentorship changed my life.”
Collaboration is important to Schulze because “food is never created in isolation” and “every service, every plate, every detail is a collaboration”.
“The energy in the kitchen, the suppliers we work with, the conversations around ideas, it all finds its way onto the plate.”
As a female chef, being named Chef of the Year at the 2026 LUXE Restaurant Awards represents possibility, as when she started, she found herself among the very few females in the kitchen when she started.
“There’s a certain resilience you have to build. I hope this moment shows younger chefs, especially women, that there is no limit to the spaces we can lead, shape, and redefine. You don’t have to shrink yourself to belong in this industry.”
Schulze admits that success has changed for her over the years. Early in her career, success felt like "perfection, flawless plates, relentless standards,” but now she sees it more holistically.
“It’s about consistency, about building a team that feels proud and supported, about guests leaving with a memory. Awards are beautiful affirmations, but true success is walking into the kitchen every day with purpose and integrity.”
Looking at the next decade, Schulze reflects that it’s about more growth and pushing beyond what feels comfortable.
“I want to continue evolving creatively and mentoring the next generation the way I was mentored. If the past ten years were about learning who I am, the next ten are about defining what I stand for.”
IOL