18 May 2026

What started as a default career choice has become a full -blown takeover.   Malebogo Dintwe’s has turned the kitchen into her kingdom. Her journey began in the humble village of Mmankgodi and the mining town of Selebi Phikwe. 

It was there, in 1985, that she first stepped into a classroom, growing up in the shadow of towering mine chimneys. Back then, she could never have imagined that the smoke surrounding her childhood would one day be replaced by the steam and sizzle of a world-class kitchen she commands. 

Ironically, cooking was not her dream and used to think being a chef was dirty work. 

Instead, she envisioned herself at a hotel front desk poised, polished, and dressed in a sharp suit and elegant stockings inspired by the sophisticated women she admired. 

That dream led her to enrol at Gaborone Technical College (GTC) in 2001, where she pursued a Hospitality Operations course under the Botswana Economic Transformation Programme. Competition was intense, with nearly 1 000 applicants vying for just 27 places. 

“I walked into that interview in a brown suit and pantyhose, commanding every ounce of confidence I had. That outfit was my booster,” she says. 

A month later, a bulky envelope arrived. Expecting a rejection, she instead found an acceptance letter, a moment that would change the course of her life. 

Between 2001 and 2004, Ms Dintwe trained across the core pillars of hospitality: front office, housekeeping, and cookery. But it was in the college’s training restaurant, under the guidance of Kenya lecturers, that her passion shifted. 

She realised that front office lacked the creativity spark she craved. She fell in love with the kitchen, a place where her creative juices could truly flow. 

Her entry into the professional world was immediate and intense. Selected among GTC’s top students for placement at a lodge in Maun, she was told to report for duty the very next day. 

“I had no clothes, no accommodation, and the lodge was busy,” she says. 

“That week was the most hectic of my life. I worked in my boots cried in private, but in that kitchen, I performed magic.” 

Her resilience paid off. Within six months, she was promoted to Junior Sous Chef. Though the youngest in the brigade and often overwhelmed, she persevered, even retreating to the cold room at times to gather herself before returning to the heat of service. 

Her career quickly gained momentum. 

After taking time off for motherhood in 2007, she was headhunted for an Executive Chef position in Francistown. From there, she built a reputation for excellence, moving strategically between establishments in pursuit of growth. 

“My work earns me my promotions. I don’t apply for jobs I am poached, ” she says. 

Today, Ms Dintwe serves as Executive Chef at Cresta Lodge Gaborone, where her career has reached new heights. One of the highlights of her career is hosting international teams for the World Athletics Relays, placing her at the centre of a global culinary challenge. 

She and her team catered for athletes from six teams across South America, Asia, Europe, and Africa many of whom entrusted her expertise instead of bringing their own chefs. 

“Dintwe explained it takes a lot of research to understand what athletes need, adding that meals must be light and balanced. 

From Brazilian-inspired pasta dishes to Asian staples, every meal was carefully prepared and clearly labelled for allergens such as gluten and lactose. 

“One mistake doesn’t just affect the lodge, it reflects on the country,” she says. 

A standout moment came when one Asian team requested local cuisine.  Dintwe delivered a proudly Motswana spread of seswaa, pap, samp, and korong with sugar beans, a hit that left the athletes particularly impressed with the seswaa. 

Despite gruelling 18-hour workdays, often from 4am to 10pm she remains driven by passion. 

A mother of two boys, she credits her family’s understanding and support for helping her balance career and home life. 

“I started my family while doing this job,” she says, proving that it is possible to have both professional excellence and a fulfilling personal life. 

For  Dintwe, success is not measured in tips or bonuses, but in the satisfaction of her guests. 

“A guest finishing their plate with a smile, that’s what matters most,” she reflects. 

Beyond the kitchen, she now serves as Treasurer of the Botswana Chefs Association, where she is committed to mentoring the next generation of culinary talent. 

 Beyond merely preparing meals,  Dintwe served as a culinary ambassador for Botswana, ensuring international athletes departed Gaborone with an authentic experience of the nation’s excellence. ENDS