A young chef from KwaZulu-Natal is carrying the heart of South Africa to Milan… one plate, one story and one incredible dream at a time.
Global (22 October 2025) – Some people dream of greatness, others cook it up.
Luckson Mare, a young chef from Pietermaritzburg now working at The LivingRoom at Summerhill in KwaZulu-Natal, is packing his knives, his heart, and a bit of home as he prepares to represent South Africa on one of the biggest culinary stages in the world… the S.Pellegrino Young Chef Grand Finale in Milan.
Last year, Luckson wowed judges at the regional finals for Africa, the Middle East, and South Asia in Cape Town, earning himself a coveted spot in the global showdown where the world’s most talented young chefs compete to shape the future of gastronomy.
“I’ve spent a lot of time thinking through my dish, not just cooking it, but really visualising it,” Luckson shares. “I write everything down, read it, rewrite it, and go through it again. It helps me understand every step, so that when I’m in the kitchen, nothing catches me off guard.”
His signature dish, Duck, sweet potato, matungulu (Natal coastal plum), tells his story.
“It’s personal, and it’s my story,” he says. “I grew up in Pelham, Pietermaritzburg, and started cooking when I was about eight or nine. Being the youngest of five, I was always helping my mom in the kitchen, peeling, chopping, tasting. That’s where it all started. Now I work with Chef Johannes every day, and that story continues. When I cook this dish, I’m reminded of where I come from and what shaped me. It’s not something I have to keep exciting; it already means a lot to me.”
Luckson hasn’t changed the essence of his dish since that winning moment, instead, he’s focused on refining his technique.
“I’ve been butchering a lot of duck, paying attention to every cut and what it does to the final result. Even small things we do in service at The LivingRoom, like making mayo or working a roux, have become part of my training. I treat them as practice. It’s about staying sharp and ready for anything.”
When he heads to Milan, he’ll take with him not just ingredients, but pieces of home.
“At Summerhill, almost everything we use comes from within 150 kilometres, even the clay our ceramics are made from. I can’t take everything with me, but I’ll be bringing matungulu and purple sweet potatoes from here, and some of our locally made crockery. When I plate the dish, I want it to feel like home, not just in flavour, but in texture and detail.”
Alongside him on this journey is The LivingRoom’s executive chef, Johannes Richter, who has guided Luckson through every step.
“Being a mentoring figure in Luckson’s life and career goes beyond the Young Chef competition,” Johannes explains. “Passing down the skills we’ve acquired is something we really value. My role has been to guide him, challenge him, and help him bring out the best version of what he already has to offer.”
For Luckson, that mentorship has been transformative.
“Chef has taught me to delegate and trust others, that part of growing is giving people space to learn and take ownership. He’s also reminded me to lean into who I am, my identity, my culture, my story. The competition is about skill, yes, but it’s also about what makes you you. He’s taught me that those things don’t need polishing or translation, they just need to be expressed honestly.”
“The support has been incredible,” says Luckson. “People I’ve never met have reached out to say they’re rooting for me, and it always feels genuine. That means a lot, because this moment isn’t just about me. It’s about what it represents for young chefs in South Africa and across Africa. It shows that we can stand on a global stage and belong there.”
He hopes his journey will inspire others to believe the same.
“For a long time, opportunities like this felt so far away. But now, someone from Durban, someone from Africa, is competing among the world’s best. If even one young chef sees this and thinks, ‘If he can do it, I can too,’ then it’s already a win.”
As he prepares for the grand finale in Milan, Luckson’s story reminds us that food is never just food… it’s memory, identity and connection on a plate.
His mentor’s parting words sum it up perfectly: “Be proud of who you are and of the way you carry your identity into what you do,” says Johannes. “When you cook from a place of honesty and integrity, your food stands out.”
by 