As things heat up for the finale of the S.Pellegrino Young Chef Academy competition in Milan at the end of October, SA representative Luckson Mare is fine-tuning his competition dish. The chef, who hails from KwaZulu-Natal, says that the story behind the dish is what he hopes the judges will embrace. 

“Of course, I hope they enjoy the taste,” he says. “The flavours, the textures, the temperatures, all the technical elements. But more than anything, I hope the story behind the dish resonates with them. Because it’s not just a recipe – it’s a journey. There’s so much emotion layered into it. It started in my mother’s kitchen and somehow, that story made it all the way to Milan. That’s a big deal for me.” 

The dish of duck, sweet potato and matungulu (Natal coastal plum) takes its inspiration from Luckson’s mother, who loves sweet potato, while the plum offers an indigenous taste of the region that he calls home. 

Let the ingredients shine

“Matungulu are these really cool red fruits with a lovely natural sweetness, but also a distinct tartness – almost bordering on acidity. When they’re ripe, they soften quite a bit. What I love most about them is that they don’t just bring sweetness to a dish. They also bring balance. The tartness and acidity cut through richness and round out flavours in a really interesting way. It’s a very cool fruit to cook with. And for this dish, it just worked beautifully.” 

While the plums bring the perfect balance of flavour, Luckson will showcase his technical skills with the butchery of the duck. “Every bit of meat needs to come off the bone cleanly, and that’s something you take seriously,” he emphasises. “The second key skill is understanding how to cook duck properly – especially duck breast. It’s not a quick sear process. Duck has a thick layer of fat beneath the skin, so it needs a slow, patient render. You have to cook it low and slow, allowing the fat to render gently while still crisping the skin to that perfect point – golden, crisp, but still succulent. So, it’s not just about precision – it’s about patience.” 

When asked about the plating style of the dish, Luckson says he favours colour over muted tones. “Between the herbs, the edible flowers, the duck, the sweet potato, and the matungulu, there’s a full range of tones on the plate. And that reflects me – I’ve never been one for just black and blue or sticking to standard palettes. I like colour. I gravitate towards things that stand out, that are bold, that are different.” 

It’s this bold spirit that Luckson will carry with him as he competes against 14 other young chefs from around the world for the global title. And even though the pressure is fierce, Luckson believes that young chefs should be exposed to competitions like this. 

The pursuit of excellence

“For a young chef who sees me – 25 years old, just a few years older than them – competing on a global stage and representing the entire continent, that visibility, that relatability, is powerful. Because for a long time, everything felt far away. You grow up watching Gordon Ramsay or these elite chefs from Europe or the USA and it feels out of reach – like it’s all happening in France, or Spain, or Italy. But now they can see someone close to home, someone from Africa, doing it. That makes a difference. It’s so important that young chefs have something to hold on to. Something real, something familiar, something that says, ‘Yes, you can.’ And I believe that the more young chefs who are inspired, the more we’ll see them push for greatness – not just here in South Africa, but across the continent. 

This isn’t just about me – it’s about what comes next. The fact that there’s an African chef in the grand finale means Africa is asking the right questions. And now, other young African chefs will be asking the right questions too – of themselves, of the industry, and of the world.” 

 

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Although Luckson has already made Africa proud just by making it to the finale, he’s also bringing something of himself to the competition. “Beyond colour, the dish itself is quite emotive. It’s inspired, expressive, and layered – and I think that’s also how I carry myself. It tells a story. It brings feeling. And each component, with its own texture and detail, contributes to the bigger picture. I feel like the plating captures my personal style well – vibrant, considered, and full of heart.” 

Follow Eat Out on social media @eatoutguide to catch some behind-the-scenes action of the 2-day competition. 

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.