Briefly tell us more about yourself and your journey thus far.
Once I realised that food was my thing, I immediately followed my passion. My business partner and I started with very little money and basically pieced the business together with the help of friends and family. Being an entrepreneur is difficult – I have been broke and unable to feed my family, but I believe in this business and in my dreams.
Where did your love and passion for food originate?
My passion for food comes from my mother. I’ve been cooking with her since I was a young boy.
How did the idea of Sumting Fresh come about?
My partner and I wanted to open a restaurant but didn’t have the funds so we decided that a food truck was within reach.
What have been some of your biggest challenges and successes?
There have been many lows, but I never focus on those as it’s part of the business cycle and you just have to get over it. However, some of my successes include:
Winning Tsogo Sun Entrepreneur of the Year 2017
Being a mentor for Standard Bank ‘My fearless next 2018’
Co-owning Africa’s largest food truck
Appearing on Tyres and Braaiers
Besides food, what are some of your other passions?
Youth development – we employ and train youth from the Alex community in partnership with Tusong House.
What is next for Hezron Louw?
I plan on building a sustainable franchise.
What is the one thing people don’t know about you?
I love reading romance novels.
What country or culture has had the biggest influence on your culinary journey?
It’s a mix of Asian flavours and western techniques, the US southern style, Chinese and Japanese flavours. I believe as long as food tastes good and wows the senses it should be served.
Favourite getaway destination?
Mabalingwe Nature Reserve, Bela-Bela
If you could cook for any three people – alive or no longer with us – who would they be and what would you serve?
Nelson Mandela, Barack Obama and Michael Jackson. I would serve Gujon chicken from my menu. Gujon chicken is crispy deep fried chicken strips served with parmesan and sweet chilli on a bed of skinny fries.
Article originally appeared in African Independent's December/January edition.