Black Excellence: Law degree dropout launches the biggest fine-dining space in Maboneng

Black Excellence: Law degree dropout launches the biggest fine-dining space in Maboneng

- A law degree drop out went from working as a waiter to owning his own restaurants in Maboneng

- Mpho Masilo now owns 2 spots in the trendy spot, where he employees 150 people

- The restaurateur added he is happy law did not work out for him, because he is living his dream now

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Mpho Masilo went from dropping out of a law degree, to waiting tables and today he owns the biggest fine-dining space in Maboneng.

Sometimes things don't work out as a person planned, but it is not always a bad thing. Masilo wanted to be a lawyer, but a lack if funds forced him to drop out of the law degree he had been pursuing at the University of South Africa (UNISA).

Masilo, who hails from Rabokala village, then started to work as a waiter. However, the 35-year-old dad of two observed the people he served and learned from them.

Today, he is the proud owner of two hotspots in Maboneng, with 150 people under his employment, The Sowetan reported.

"I am glad that law didn't work out for me because I wouldn't be where I am now," he said.
Black Excellence: Law degree dropout launches the biggest fine-dining space in Maboneng

Photo credit: Mduduzi Ndzingi/The Sowetan LIVE

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Briefly.co.za learned for four years since 2003, Masilo attempted to start up different companies- he tried a car wash, ice and catering business.

But, due to a lack of experience and greedy people who took advantage of him, the businesses never took off.

He first got a taste for success when he started a cocktail bar at a restaurant, where he managed to make his entire salary in just one day.

But, Masilo had his eyes on the prize, so he saved up most of the money he made and in 2012 he opened his first mobile bar.

With the money he made there, Masilo founded the Shakers Bar and it ultimately enabled him to open Ravioli.

Although his restaurant serves Italian food, which Masilo learned to make from his mentor in Cape Town, he always adds a bit of South African flavour.

"I didn't want to take away from the fact that this is South Africa, where we love our meat," he said.

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Source: Briefly.co.za

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