• Fikile Zungu transformed from a self-taught cook working as a domestic worker to founding the Maid to Cook brand.
• She built a loyal following by sharing simple, relatable cooking content, without trying to be perfect.
• Zungu is now hosting intimate dining experiences like Cook & Dine with Fikz in Johannesburg.

Fikile Zungu, a Soweto-born self-taught cook now based in Belgium, has transformed her journey from domestic worker to founder of the Maid to Cook brand and creator of Fikzexperience.

Through simple, flavourful meals and storytelling, she has built a growing online community.

“Cooking was never just about eating. It was about connection, comfort, and creating something with love,” the Soweto native says.

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Zungu’s journey into the culinary world did not begin in a professional kitchen – it began out of necessity.

Zungu said she began her journey as a domestic worker before teaching herself how to cook, noting that she had no tertiary education and carried the responsibility of providing for her family.

While she did not find fulfilment in the job, she continued because she needed to ensure there was food on the table.

Affectionately known as ‘Fikz’ by her followers, Zungu recalls a time when she felt directionless, living without clear dreams or ambition. That changed when her life partner invited her and her children to move to Belgium, a decision that would reshape her future.

Once settled, she connected with other South Africans at the country’s embassy. Through those relationships, she secured a job as a domestic worker for the South African Ambassador in Brussels, a position she held for six years.

Her work ethic and willingness to learn saw her rise to the role of house cook, a pivotal shift that would later inform her career.

Those experiences, she said, instilled discipline and resilience, while also exposing her to different cultures and approaches to food and hospitality.

But long before she stepped into that kitchen professionally, Zungu’s relationship with food had already been shaped at home.

She said: “My love for food started at home, growing up and watching meals bring people together.”

Zungu said much of that influence came from the women around her.

“Watching how they cooked with so much care and intention inspired me deeply. Those moments in the kitchen, filled with conversation and warmth, stayed with me and shaped how I see food today,” she said.

Her move into content creation was unplanned.

Zungu said she started to share her meals online, without a clear strategy or expectation.

“At first, it wasn’t a big plan. I simply wanted to share what I was cooking,” she said.

But her content quickly began to resonate. Followers connected not only with the food, but with the sense of familiarity and comfort it evoked.

“When I saw how people connected with my content, how it inspired them or reminded them of home, I realised it was bigger than me.”

That realisation led to the creation of Fikzexperience, a brand she describes as more than just a recipe hub.

“It represents creativity, storytelling, culture, and joy through food. It’s about bringing people together and making everyday cooking feel special.”

Zungu built her online presence through consistency and authenticity, choosing to prioritise relatability over perfection.

“I didn’t try to be perfect. I just showed up as myself. I shared relatable meals, real moments, and stories behind the food.”

That approach helped her build a loyal and engaged community.

“I think it’s the simplicity and relatability. People see that my food is approachable, it’s not intimidating. At the same time, I try to present it in a beautiful and inspiring way,” she says.

Zungu began to notice a shift as her audience grew.

“My videos started reaching more people, and engagement grew quickly. It was both exciting and surreal.”

The chef’s cooking style remains rooted in her background, drawing on home-style meals, rich flavours and cultural traditions, often with a personal twist.

Among her most popular dishes are creamy chicken meals, pasta recipes, and simple, flavourful plates that reflect her broader philosophy: food should be both comforting and accessible.

For beginners, she recommends starting small.

“A simple creamy pasta is a great place to start. It’s easy, forgiving, and you can customise it with what you have at home,” she said.

Now, Zungu is taking her brand beyond social media. She is set to host Cook & Dine with Fikz on 28 March in Johannesburg, an intimate dining experience that reflects the essence of her platform.

“Guests can expect a warm, intimate and beautifully curated experience. It’s not just about the food, it’s about connection, atmosphere and storytelling,” she says.

The event will bring together food, conversation and community, the same elements she said which have defined her journey from the beginning.

Looking ahead, Zungu hopes to expand Fikzexperience into a global brand, with plans that include curated experiences, product lines and a potential cooking platform or app.

She is also focused on building partnerships with brands that align with her values.

Ultimately, her goal remains simple: to inspire people to find joy in cooking and in sharing meals with others.

In many ways, her story is a reminder that beginnings do not define outcomes. From domestic work in South Africa to building a cross-continental food brand, Zungu has shaped her own path: one meal and one opportunity at a time.

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