J’something knows #Someth

The swing from music to food was accompanied by the passion this Mi Casa frontman applies to every endeavour he undertakes

THE X-factor for great leadership is not about having a great personality alone; it is about having an ingrained sense of humility.

When I first started following Joao da Fonseca, 27, known to most of the world as J’something – the lead singer of pop and dance duo Mi Casa – I sensed a humility that translated to him being confident without being conceited; openminded without being obstinate; and supportive without being submissive.

With chart-topping hits such as Jika and Heavenly Sent in past years, J’something’s musical success could have resulted in ego-driven behaviour, but this was not the case when I met him at the Mesh Bar in Rosebank, Joburg.

Born in Portugal, J’something moved to South Africa at the age of 7 when his father was offered a position as food and beverage manager at the Fish River Sun in the Eastern Cape. His mother worked at the Fish River Diner and later owned her own restaurant in Port Alfred for over 15 years.

With both parents entrenched in the hospitality industry, it was a natural progression for J’something to cultivate a passion for food and business. With his dining room often being the bar counter at hotels, J’something grew up in the business of food.

Fast forward to 2016, two weeks after the death of J’something’s father, Sun International made contact.

The brand that brought him to South Africa offered him the opportunity to open his own restaurant, Something’s Cooking by J’something, in Time Square, Menlyn.

“I know the importance of good food and serving it well. I always had delicious food. My mother was the best chef. I grew up in that space but I was never enthusiastic about methods and techniques, I just loved cooking,” he said.

He recalls performing with a symphony orchestra at a gig in Cape Town in 2013 and decided it was time for introspection.

“As I got off the stage, I was emotionless. I had no idea why I had no excitement about what I’d just done. Looking back, that moment was of a dream having materialised and being in the public glare was overwhelming. The spotlight took a toll on me,” he said.

He was yearning for some alone time, time to think and reflect.

“I am not melodramatic but I had to listen to the way I felt. I needed something just for me. I needed to create something away from the hype. I wanted to dedicate one day a week to doing something I really loved.

“I told my agent Mondays would be just for me. I would not do any meetings or take calls. I loved food and thought I’d dedicate every Monday to cooking. So for the past three years, I spent every Monday in my kitchen, just cooking,” he said.

When he posted a picture on the photosharing app Instagram two years ago, labelled “Something’s cooking”, he could not have expected what followed.

“People started contacting me, asking me to do a cookbook. My passion grew from there and I loved what it did for me. It was sacred for me. I didn’t have to think about anything or worry about how I looked or sounded. There was no pressure or judgment.

“Everything emanated from that one #Somethingscooking Instagram post – the TV show, the cookbook that I am now doing. All of it grew from my Instagram followers, the drive and reaction from the people resulted in this,” he said.

“It’s a brand that has just grown.”

Far from being a marketing ploy, the serendipitous encounters paved the way for dreams to become a reality. From the way Mi Casa came together, to the opening of his new restaurant, luck met with opportunity and preparation.

“Two weeks after my dad’s passing, I got a call from the Sun International’s office asking me to attend a meeting. They offered me a chance to have one of three signature restaurants within their new development called Time Square in Menlyn.

“Without so much as an idea of how I even ended up in South Africa, this group offered me the