Young Chef Luckson Mare Takes South African Flavors to Global Stage in Milan...Click to Read More >>➤
A talented young chef from KwaZulu-Natal is preparing to showcase South Africa’s culinary heritage on an international platform. Luckson Mare, who currently works at The LivingRoom at Summerhill, will represent the nation at the prestigious S.Pellegrino Young Chef Grand Finale in Milan.
This opportunity comes after Mare impressed judges at last year’s regional finals for Africa, the Middle East, and South Asia in Cape Town. His performance earned him a spot among the world’s most promising culinary talents competing to influence global gastronomy trends.
Mare’s approach to the competition reflects both dedication and strategic planning. “I’ve spent considerable time conceptualizing my dish beyond mere cooking,” Mare explains. “I visualize each component, document every step, and refine my process through repeated review. This method ensures I understand each element thoroughly, leaving no room for surprises in the kitchen.”
The Dish That Tells a Story
His signature creation, “Duck, sweet potato, matungulu (Natal coastal plum),” serves as more than just a meal—it represents his personal journey. “This dish embodies my story,” Mare shares. “Growing up in Pelham, Pietermaritzburg as the youngest of five children, I began cooking around age eight or nine. I constantly assisted my mother in the kitchen with peeling, chopping, and tasting ingredients. Those early experiences formed my foundation. Now working alongside Chef Johannes daily, my culinary narrative continues evolving. When I prepare this dish, it connects me to my origins and the experiences that shaped me. The emotional resonance makes it inherently exciting.”
Since his regional victory, Mare has focused on technical refinement rather than altering the dish’s core identity. “I’ve dedicated extensive time to perfecting duck butchery techniques, examining how each cut affects the final outcome,” he notes. “Even routine tasks at The LivingRoom, such as mayonnaise preparation or roux work, now serve as training exercises. I approach them as opportunities to maintain sharpness and readiness for any scenario.”
Bringing Home to Milan
When Mare travels to Milan, he’ll carry tangible pieces of his South African heritage. “At Summerhill, we source nearly all ingredients within 150 kilometers, including the clay for our ceramics,” Mare states. “While I cannot transport everything, I will bring matungulu and purple sweet potatoes from our region, along with locally crafted crockery. I want the plated dish to convey the essence of home through flavor, texture, and visual details.”
Executive Chef Johannes Richter of The LivingRoom has provided crucial mentorship throughout this journey. “My role as Luckson’s mentor extends beyond this competition,” Richter emphasizes. “We deeply value transmitting acquired skills to the next generation. I’ve focused on guiding him, presenting challenges, and helping him refine the exceptional qualities he already possesses.”
Mare acknowledges this guidance as transformative. “Chef Johannes taught me delegation and trust-building—that growth requires giving others space to learn and assume responsibility,” Mare reflects. “He consistently encourages me to embrace my identity, culture, and personal narrative. While technical skill matters in competition, what makes you unique matters equally. He demonstrated that these elements need no artificial enhancement—they require authentic expression.”
A Symbol of Broader Representation
The young chef recognizes his participation carries significance beyond personal achievement. “The support has been overwhelming,” Mare observes. “Strangers have contacted me expressing their encouragement, and their sincerity resonates deeply. This moment transcends individual accomplishment. It represents what’s possible for young chefs across South Africa and the African continent. It demonstrates our capacity to compete on global platforms and claim our space there.”
He hopes his journey will inspire aspiring culinary professionals. “Historically, opportunities like this seemed distant and inaccessible,” Mare comments. “Now, someone from Durban, from Africa, will stand among the world’s finest culinary talents. If one young chef sees this and thinks ...Click to Read More >>➤
