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The Pretoria chef celebrating African culinary heritage by creating indigenous dishes to feed the spirit

5 June 2025 Tourism News Africa

Lebo Phala is on a culinary crusade. The Pretoria East based chef and restaurateur is determined to tackle the root causes of the persistent problems associated with unhealthy eating habits.

“Our ancestors had a thorough understanding of living in balance with the natural world,” she says, “and it is from this premise that we need to recognise and start embracing indigenous foods.”

Born and bred in Mohlaletse Village in Ga Sekhukhune, Limpopo, Phala holds a Diploma in Food Preparation and Cooking from Capsicum Culinary Studio, having graduated from the school’s Pretoria campus five years ago.

She is the founder and executive chef at HL Culinary, located in Pretoria East, which specialises in fine dining indigenous epicurean experiences. She is also a professional photographer, videographer, and a visionary who is passionate about women empowerment and promoting African heritage and culture.

We sat down with Phala to ask her about her career path and her love for home-grown dishes that make the most of locally sourced ingredients.

When and how did your interest in food and cooking start?

My culinary spark was lit at home, watching my late mother. She was a phenomenal cook who sold food to schools, construction workers and neighbours. Meals like hearty minestrone soup and golden magwinya (vetkoek). Watching her cook with passion and purpose made me realise that food is more than nourishment – it’s love made visible.

My mother didn’t just feed stomachs, she fed spirits, and I now carry that same legacy in every dish I create.

Tell us about your journey from leaving school to where you are now.

After school, I explored various careers, but nothing resonated with me like food. In 2019, I took a leap of faith and enrolled at Capsicum, where I began refining my skills and graduated in 2020 with a Diploma in Food Preparation and Cooking. The course not only equipped me with the classical techniques but also gave me the culinary confidence I needed to bring my ideas to life. Following graduation, I worked in various kitchens across different establishment, building experience, before launching my restaurant HL Culinary in 2022. Today, I run a culinary business that includes the restaurant, a catering division and a pop-up container eatery. I also develop indigenous food products like dried morogo and thelele, and host educational events that spotlight our African culinary heritage.

What does your current position entail?

As the owner and executive chef of HL Culinary, I do everything from designing menus, sourcing local ingredients, hosting tastings, and mentoring upcoming chefs to managing operations. I also lead our content creation team and collaborate on projects that preserve and modernise traditional African recipes. HL Culinary is a space where community, creativity and culture meet. It’s a place where we serve more than food; we serve memories.

Where does the name HL Culinary come from?

H is for my husband Herbert and L is for Lebo.

Describe for us a typical 24-hour day for you

My day starts at 5am with prayer and meditation. Breakfast is usually soft sorghum porridge with raw honey and baobab. Mornings are spent on emails and planning events. Around midday, I visit local markets or farms, then head back to prep and cook. Lunch could be something light like grilled free-range chicken with indigenous greens. Evenings are filled with either private dining events or family dinners, with dishes like slow-cooked goat with roasted root vegetables. I end the day by journaling ideas for future dishes and campaigns.

Where do you see yourself in five years’ time?

I see HL Culinary running a fine dining restaurant at OR Tambo International Airport, a culinary retreat farm in Limpopo and an indigenous food research studio. I want to be known as a pioneer of African food culture globally – through books, television and mentorship.

What is your speciality?

Indigenous fine dining; elevating traditional African dishes using modern techniques and presentation. Think ting ya mabele with beetroot-glazed trout.

Is there anything you still want to master?

Yes, fermentation, preservation and ancient African culinary sciences. I believe they hold the key to sustainable and soulful cooking.

What five things would we always find in your fridge at home

Fresh herbs (like African rosemary and lemongrass), free-range chicken, Baobab fruit pulp, fermented sorghum starter and homemade chilli oil.

What would be your last meal on earth?

A full village-style feast: goat stew, morogo, ting ya mabele pumpkin and ginger rooibos tea.

If you had to cook dinner for five famous people, who would they be and what would you make them?

I’d invite Maya Angelou (in spirit), Oprah Winfrey, Trevor Noah, Chef Selassie Atadika

and Hugh Masekela (in spirit) and I’d prepare a seven-course Afro-fusion tasting menu with dishes inspired by each guest’s journey – from umngqusho risotto to smoked rooibos-infused lamb ribs.

Do you have a favourite celebrity chef?

Chef Selassie Atadika. Her work is proof that African food belongs on the global gourmet stage.

Do you have a favourite cook book?

The Africa Cookbook by Jessica B. Harris. It’s more than recipes – it’s a journey across the continent through food.

What is your favourite kitchen tool?

My cast-iron pot. It’s timeless and reliable. The perfect vessel for soulful cooking.

Any final words?

If you’re hungry for some delicious indigenous food, please come and visit me at HL Culinary which is located at the corner of at Lynnwood and Stangketting Streets in Wapadrand,

in Pretoria East to experience the taste of real African excellence.

Capsicum campuses are located at:

Boksburg: Unit 6, Bartlett Lake Office Park, Cnr. Leith/Trichardts Road, Boksburg
Cape Town: 358 Victoria Rd, Salt River, Cape Town
Durban: 300 Granada Square, 16 Chartwell Dr, Umhlanga Rocks.
Johannesburg: 3 Keyes Ave, Rosebank.
Nelson Mandela Bay: 1 Newmarket Rd, Greenacres, Gqeberha.
Pretoria: Menlyn Square, South Building, 134 Aramist Ave, Waterkloof Glen.
Ruimsig, Roodepoort: Block D, 144 Peter Road, Ruimsig

Contact Capsicum Culinary Studio on email chef@capsicumcooking.co.za or telephone +27 86 111 2433 .

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