Mokgadi Itsweng has worked in the food industry for more than 17yrs. A self taught chef, in 2000 she acquired further culinary training in New York City at Peter Kump cooking school and the New School, and upon her return to SA, Woolworth’s snatched her up and she worked as a food works chef.
In 2006 she opened a restaurant, Lotsha Kitchen and Cocktails, transforming simple African flavours into celebrated restaurant food. She is Creative Director and head chef for Lotsha Home foods and Ujuspice, both developing food products based on African ingredients.
She has been featured on TV, developed recipes for magazines (Oprah Magazine SA, Food & home, House & Garden) and is an award-winning food writer. She was included in “the Great South African Cookbook” as a food thought leader, with her debut cookbook Veggielicious, a plant-based ode to the garden published by Human Rousseau, launching in September 2021.
As a chef she was selected to represent South African cuisine at the 2010 World Economic Forum, as well as food festivals in Taormina, Italy. She is a food activist and part of “The Chef’s Manifesto”, a global movement of chefs championing efforts to end world hunger. She is currently studying Food and Sustainability at the European Institute for Innovation and Sustainability.