I am Lapo Magni, an Italian chef born and raised in Firenze, the vibrant heart of Tuscany. Growing up in a family of restaurateurs, my mother Elena and father Duccio were the visionaries behind the successful restaurant “La Baraonda” for 18 years. This environment instilled in me, from a young age, a deep understanding that my passions and family heritage would guide my own culinary journey.

humble beginnings

My career began at 16, when I started learning from my mother while working at our family restaurant. These formative years laid the groundwork for my unique style of cooking, which is beloved today. My culinary education was rooted in traditional Tuscan-Italian cuisine, enriched by a vast repertoire of ancient recipes from century-old books and my cherished Mamma, Elena.

The cape town dream

At 19, driven by a desire to travel and learn English, I set off for Cape Town with just one suitcase, staying with family. There, I worked at Blues restaurant in Camps Bay, absorbing much about South African traditional produce and local cuisine. This experience allowed me to blend South African influences with my Italian heritage, creating what I jovially call ‘Afro-Italian’ cuisine.

cooking show success and the birth of lapo’s kitchen

In 2013, my life and career took a pivotal turn. I returned to Italy to participate in the prime time televised cooking competition “La Terra dei Cuochi,” which I won. Catapulted into the culinary spotlight in Italy, I chose to follow my heart back to my newfound home in South Africa, rather than pursuing fame.

Upon returning to Cape Town in 2015, I founded ‘Lapo’s Kitchen’. It started as a European style, long-table social dining experience in my home in Observatory, Cape Town. The combination of extraordinary food and my genuine love for people, along with my eccentric and effortless Italian hosting, quickly made these pop-up dinner series a regular event. The Lapo’s Kitchen brand now encompasses long table dinners, consulting, pop-up events, and outsourced catering. My mission is to merge Italian culinary knowledge and flavor expertise with a local approach to using organic, sustainable, and ethically sourced produce. I am also dedicated to supporting local businesses, focusing on educating people and communities about food security and regenerative farming.

In 2018 this journey took me into the restaurant business, moving Lapo’s Kitchen to the historic Josephine Mill in Newlands, Cape Town. Built shortly after 1819, its iron wheel still produces stone-ground flours. This new location added variety and charm, reflecting the tranquil, riverfront setting and my significant achievements to date.

when the world halted, things took a big turn

The unforeseen challenges brought by the COVID-19 pandemic led to a significant shift in my culinary journey. Faced with the hard decision to close the restaurant, I pivoted towards private cheffing and catering, adapting with resilience and creativity. This new direction not only allowed me to continue sharing my passion for food, but also to personalize and intensify the dining experience for my clients. Embracing this change, I began exploring the realm of multi-sensory culinary events, an exhilarating venture that combines gastronomy with elements of art, music, and aroma to create an immersive and unforgettable experience. These events are not just meals; they are a symphony of flavors, sights, sounds, and scents, carefully orchestrated to tantalize every sense. This innovative approach has not only redefined my culinary repertoire but has also opened new horizons in the world of gastronomy, marking an exciting new chapter in my career.

grazie mamma!

In 2020, I faced the heartbreaking loss of my mother to cancer. She was not only my parent but also my culinary mentor. Her guidance and wisdom have been the cornerstone of my success. I owe my accomplishments as a chef to her invaluable influence and support.