Every now and then, a story comes along that reminds us why we root for the underdog.
Enter Lucky Mashudu Masinya, Jozi-born, raised with grit, and now crowned the winner of The Taste Master South Africa 2025. It’s a win that’s not just about food. It’s about the power of perseverance, passion, and artistry.
Taste Master SA 2025, Lucky Masinya
Long before the country knew his name, Masinya was sleeping under a bridge on Joe Slovo Drive in downtown Johannesburg, homeless and hungry. Fast forward to today, and he’s a celebrated patisserie lecturer at Capsicum Culinary Studio’s Rosebank campus, a TV champion, and a beacon of inspiration for South Africa’s next generation of culinary talent.
I’m a Kasi boy who was once homeless and lived in a care home. Now, I’ve won a national competition that will change my life. If I can do it, anyone can,” says Masinya. “Never give up, you never know who’s watching.”
Masinya’s Taste Master win wasn’t just a triumph of talent, it was a masterclass in resilience. Over 11 intense weeks, the competition pushed ten contestants through a gauntlet of sweet and savoury challenges, with themes that demanded technical mastery and heartfelt storytelling. With chef Zola Nene leading the judging panel, Masinya stood out, not just for what he cooked, but how he cooked it: blending rustic homestyle warmth with fine-dining elegance
A Range of Flavours and Dishes
His dishes, ranging from creamy chicken pasta to delicate tiramisu, churros with caramel ganache, and perfectly piped macarons, weren’t just visually stunning. They told stories of home, family, and memory. “Food, for me, must feel like a hug,” he shares.
Wining The Taste Master SA 2025
Masinya walked away with R200,000 in prize money from Capitec Bank, but the real win is what he’s building next. With almost a decade of experience under his belt, including a career-defining stint in London kitchens like The Ritz, Le Manoir Aux Quat’Saisons, and Pretty Sweet, he’s now focused on what’s next: launching Johannesburg’s first elevated dessert bar.
“South Africa is big on food, but not yet big on pastry and dessert culture. I want to change that, like Janice Wong did with her 2am: dessert bar in Singapore,” he says.
Masinya’s journey, from adversity to accolade, is a powerful reminder that talent often rises from the toughest of places. Now, as an educator at Capsicum, he’s paying it forward, guiding young chefs through the same world he once fought to enter.
“Lucky’s culinary style reflects artistry, technical mastery and soul,” says Renee Hill, MD at Capsicum Culinary Studio. “He’s a true inspiration, to our students and to anyone who’s ever dreamt beyond their circumstances.”
