Chef Luckson Mare’s journey is an inspiring one. The talented chef – currently cooking at Eat Out three-star restaurant The LivingRoom at Summerhill Guest Estate – has earned his place among the world’s most promising young talents as a finalist in the S.Pellegrino Young Chef Academy Competition, and he’s carrying the hopes and flavours of South Africa with him.

We caught up with Luckson to hear about his journey – how he got to where he is now, the mentors who guided him along the way, and what it means to carry South Africa’s culinary flag on the global stage.

The competition finale takes place in Milan, Italy on 28 and 29 October, and Eat Out will be there to bring you all the behind-the-scenes action – so stay tuned to our social media channels!

Image: Jono Nienaber

Tell us about the moment you found out you’d made it to the S.Pellegrino Young Chef Academy Competition finale – how did it feel?

It was unspeakable joy. I had put so much effort into the dish and practice, and having my story and food recognised was just amazing.

Tell us about your childhood – where did you grow up, and what was your first memory of cooking or being in a kitchen?

I grew up in Pelham, Pietermaritzburg. My earliest memories of cooking were with my mother. As the youngest of five, I was always the one asked to help in the kitchen, so I started cooking when I was about eight or nine years old.

Was there a particular dish or meal that made you realise you wanted to become a chef?

I remember watching a children’s show that spoke about culinary school – it made me realise that becoming a chef could be a real career path.

How did you get your start? What was your first job in the industry like?

My first job actually came through my first placement while I was still in culinary school. I was 18 years old, fresh out of high school, and was placed at Eat Out star restaurant, The Chef’s Table in Umhlanga.

I remember walking into the kitchen and being struck by how driven everyone was – the average age was about 23 or 24, and every conversation seemed to revolve around food, restaurants, goals and dreams. It was infectious. At the time, I didn’t have much experience, but I knew enough to recognise that this was the kind of energy and focus I needed to mirror if I wanted to succeed. That atmosphere – the ambition, the passion, the obsession with excellence – became a blueprint for how I now carry myself.

I did my internship there for six months, then worked for another nine months after that. In total, I spent about a year and a half there. It was the best possible start I could’ve asked for. That kind of team and environment really set me on the right path.

How would you describe your cooking style in three words?

Homely, sense-driven, curious.

 

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Which chefs or mentors have shaped your cooking philosophy the most?

Chef Johannes Richter currently, and Chef Peter when I was in culinary school. Chef Peter was literally my very first lecturer in culinary school. At that point, I didn’t know anything about anything – I was 18, fresh out of high school, a few days into my first year, and I remember thinking: “I just want a knife and to get into the kitchen.” But Chef Peter made me understand what it really means to have a mentor. And not in the soft, gentle sense. He didn’t coddle me. He showed me what it means when someone has expectations of you. He was always on my case. But he was also there to say, “okay, this is right,” or “that was good.” Every once in a while, he’d have to prune a few branches – but he was guiding me, shaping me.

Then there’s Chef Johannes, who’s been instrumental in shaping my growth now. Some of the most meaningful lessons I’ve learnt have come from working with him. More than anything, he’s taught me about appreciation.

And not just appreciation of food or ingredients — but appreciation of people, of place, of time, of process. It never feels forced with him. It’s just who he is. And that’s something I’ve really internalised. It’s become a huge part of how I cook and how I carry myself. I know that’s something I’ll keep with me for the rest of my life.

What’s one ingredient that’s uniquely African that you wish the rest of the world knew more about?

Matungulu (Natal coastal plum). Hopefully people will learn more about it through my dish.

ALSO READ: we delve into detail about Luckson’s competition signature dish of duck, sweet potato and matungulu.

S.Pellegrino and Acqua Panna is an Eat Out Woolworths Restaurant Awards brand partner and proud sponsor of the Chefs’ Chef Award. If you’re a budding chef interested in taking part in the S.Pellegrino Young Chef Academy competition, find out more here.