Capsicum’s Lucky Masinya crowned The Taste Master SA 2025

2 Mins read485

From sleeping under a bridge on Joe Slovo Drive in downtown Johannesburg to being crowned the 2025 Taste Master South Africa champion on SABC 2, Lucky Mashudu Masinya’s journey is as inspiring as it is humbling.

Currently a patisserie lecturer at Capsicum Culinary Studio in Rosebank, Johannesburg, Masinya is living proof that it’s never too late to turn your life around.

“I’m a Kasi boy who was once homeless, lived in a care home and now I’ve won a national competition. If I can do it, anyone can. Never give up. You never know who’s watching!” he says.

Rising to the challenge

Now in its sixth season, The Taste Master SA saw 10 contestants compete in a series of demanding sweet and savoury challenges, judged by lead judge Zola Nene and a rotation of guest judges. Over 11 weeks, the show pushed participants to elevate their culinary storytelling, technical skills and presentation.

Masinya impressed with dishes that fused modern rustic charm and fine-dining precision, creating visually stunning, flavour-rich plates that echoed his culinary roots.

He walked away with R200 000 in cash, courtesy of Capitec Bank.

“The moment they called my name felt surreal,” Masinya recalls. “My heart dropped, then started racing. I’ve been reliving that moment ever since.”

Food as comfort and memory

Masinya describes his food philosophy simply: “Food must feel like a hug.” For him, every dish is a tribute to home, family and his community.

“Restaurants are amazing, but there’s no better flavour than home-cooked food,” he says.

His creations included creamy chicken pasta, roasted lamb, stuffed chicken, and desserts like macarons, tiramisu and churros with caramel ganache.

Shaping future chefs

After school, Masinya received a patisserie scholarship and later earned an opportunity to work in London at prestigious establishments including The Ritz, Le Manoir aux Quat’Saisons, and Pretty Sweet. There, he rubbed shoulders with global stars like Drake and Rihanna.

Today, he channels that experience into teaching, guiding future chefs at Capsicum Culinary Studio.

“I didn’t have experience when I joined Time Square’s kitchen. I adapted and fell in love with pastry. You need patience, especially in this part of the kitchen,” he says, giving credit to executive sous chef Nonkosi Vellem as a mentor.

Dreaming big

Masinya’s ultimate goal is to open Johannesburg’s first true dessert bar, drawing inspiration from Janice Wong’s 2am: dessert bar in Singapore.

“South Africa loves food, but we haven’t explored dessert, pastry and chocolate deeply. That’s where I’m steering Lucky’s future,” he says.

Capsicum’s MD, Renee Hill, says Masinya is not only a gifted chef but a powerful role model.

“His style blends artistry with precision. As a lecturer, he shares technical know-how but adds emotional resonance. He’s an asset to our team and an inspiration to his students.”