Menu
Menu
Menu
Menu
Nokx Majozi
Nokx Majozi is chief pie-maker at The Pie Room and sous chef at the Holborn Dining Room, both located within the luxurious Rosewood hotel in London, United Kingdom. She is one of six chefs named “the rising stars” of 2022 by UK journalist and restaurant food critic, Jay Rayner. She also has been named one of the most 100 influential women in hospitality. She grew up in Empangeni near Richards Bay in the north of KwaZulu-Natal, South Africa. We had the privilege to chat to her. Read our chat:
Share this article
Nokx Majozi is chief pie-maker at The Pie Room and sous chef at the Holborn Dining Room, both located within the luxurious Rosewood hotel in London, United Kingdom. She is one of six chefs named “the rising stars” of 2022 by UK journalist and restaurant food critic, Jay Rayner. She also has been named one of the most 100 influential women in hospitality. She grew up in Empangeni near Richards Bay in the north of KwaZulu-Natal, South Africa. We had the privilege to chat to her. Read our chat:
Hi Nokx, Hannes here from Since Bread. Thank you so much for agreeing to chat to us. Are you available to chat to us now?
Hi Hannes, I’ve had such a busy day at The Pie Room. I am finally home. We can chat now if you’d like.
Thanks so much. :-) Let’s jump right into it. What’s your favorite store-bought (garage) pie?
It’s always been a steak and kidney pie. But recently a burger pie is one of my favourites.
What’s your favorite fast food restaurant?
I absolutely love KFC. I am not going to lie. It also reminds me of my childhood. And what I love about them, it’s always consistent. You are going to get the same recipe, it doesn’t matter where you go. Same taste. That’s why I love it. I especially like KFC’s zinger range.
What’s your first memory of a pie?
My grandma used to make a pie, but not a very nice one. The meat was so nice. But the pastry was so hard though. I was always excited when she made a pie. She was cooking it with so much love and care. She made a big one and everybody was sharing.
Describe the most challenging obstacles you had to overcome to become who you are today.
Back in the day when I came to London, it was a bit challenging to realise you are the only woman in the kitchen. But I quickly adapted and made sure I just do my thing to the best of my ability. Nowadays it’s so much better than it was back when it comes to men dominating the culinary industry.
Your parents wanted you to become a doctor or nurse. How do they feel about your career choice now?
My father especially wanted me to become a nurse. They were very proud when I got my first job as a chef, though. I think back in the day it was just a lack of knowledge. Being a chef wasn’t really seen as a “real” career choice like being a doctor or nurse. It was also a cultural thing, I think. They asked why would you want to go study to cook. You learn it through the culture, they said.
If you have to impress a group of people with a dining experience and pies are not allowed on the menu, what would you cook?
Definitely South African food. I love sharing my country’s food with people. I like cooking basic South African food like bunny chows, stew, and dombolo (steamed bread), as well as Cape Malay food. I like experimenting with it and sometimes prepare the food in a modern style.
What do you do in your free time?
I am spending time with my family, my husband, and my daughter. And I absolutely love trying out nice restaurants with friends.
Describe your most embarrassing moment in the kitchen.
We have big fryers in the kitchen, used to fry chips and stuff. There is this weird hole at the bottom of the fryer that you need to make sure is close to seal the thing. I thought it was closed and started pouring the oil into the fryer. Everything was just a mess. 20 litres of oil on the floor. I didn’t even realise it was happening. Poured the oil, went on doing something else, and then saw the oil everywhere on the floor. It happened recently in front of all the junior staff in the kitchen, quite embarrassing, I must say. Especially since I am always the one to remind the junior staff to close that thing.
Why did you decide to leave South Africa for the US and then the UK?
Soon after I graduated, I got a very good opportunity as a chef at Disney in the US for a new resort that they were opening. I couldn’t say no. And since then it opened doors for me.
When you were named one of the most 100 influential women in hospitality and one of Jay’s six rising stars, how did that change your career?
It’s a bit too early to tell. Sometimes change takes time, but I am so happy and proud to have achieved this. It makes me feel more motivated to do even more with my career. It is very empowering.
You legitimately receive $2 million. What would you do with the money?
I would like to give back to my community back home in South Africa. I am so proud to have been raised in that community. Growing up in that community, helped me achieve my goals. But I am not 100% sure how I would give back. I’ll need time to think about how I would do that. With the remaining money, I would probably also open my own restaurant with my name on it.
Nokx Majozi is chief pie-maker at The Pie Room and sous chef at the Holborn Dining Room, both located within the luxurious Rosewood hotel in London, United Kingdom. She is one of six chefs named “the rising stars” of 2022 by UK journalist and restaurant food critic, Jay Rayner. She also has been named one of the most 100 influential women in hospitality. She grew up in Empangeni near Richards Bay in the north of KwaZulu-Natal, South Africa. We had the privilege to chat to her. Read our chat:
Hi Nokx, Hannes here from Since Bread. Thank you so much for agreeing to chat to us. Are you available to chat to us now?
Hi Hannes, I’ve had such a busy day at The Pie Room. I am finally home. We can chat now if you’d like.
Thanks so much. :-) Let’s jump right into it. What’s your favorite store-bought (garage) pie?
It’s always been a steak and kidney pie. But recently a burger pie is one of my favourites.
What’s your favorite fast food restaurant?
I absolutely love KFC. I am not going to lie. It also reminds me of my childhood. And what I love about them, it’s always consistent. You are going to get the same recipe, it doesn’t matter where you go. Same taste. That’s why I love it. I especially like KFC’s zinger range.
What’s your first memory of a pie?
My grandma used to make a pie, but not a very nice one. The meat was so nice. But the pastry was so hard though. I was always excited when she made a pie. She was cooking it with so much love and care. She made a big one and everybody was sharing.
Describe the most challenging obstacles you had to overcome to become who you are today.
Back in the day when I came to London, it was a bit challenging to realise you are the only woman in the kitchen. But I quickly adapted and made sure I just do my thing to the best of my ability. Nowadays it’s so much better than it was back when it comes to men dominating the culinary industry.
Your parents wanted you to become a doctor or nurse. How do they feel about your career choice now?
My father especially wanted me to become a nurse. They were very proud when I got my first job as a chef, though. I think back in the day it was just a lack of knowledge. Being a chef wasn’t really seen as a “real” career choice like being a doctor or nurse. It was also a cultural thing, I think. They asked why would you want to go study to cook. You learn it through the culture, they said.
If you have to impress a group of people with a dining experience and pies are not allowed on the menu, what would you cook?
Definitely South African food. I love sharing my country’s food with people. I like cooking basic South African food like bunny chows, stew, and dombolo (steamed bread), as well as Cape Malay food. I like experimenting with it and sometimes prepare the food in a modern style.
What do you do in your free time?
I am spending time with my family, my husband, and my daughter. And I absolutely love trying out nice restaurants with friends.
Describe your most embarrassing moment in the kitchen.
We have big fryers in the kitchen, used to fry chips and stuff. There is this weird hole at the bottom of the fryer that you need to make sure is close to seal the thing. I thought it was closed and started pouring the oil into the fryer. Everything was just a mess. 20 litres of oil on the floor. I didn’t even realise it was happening. Poured the oil, went on doing something else, and then saw the oil everywhere on the floor. It happened recently in front of all the junior staff in the kitchen, quite embarrassing, I must say. Especially since I am always the one to remind the junior staff to close that thing.
Why did you decide to leave South Africa for the US and then the UK?
Soon after I graduated, I got a very good opportunity as a chef at Disney in the US for a new resort that they were opening. I couldn’t say no. And since then it opened doors for me.
When you were named one of the most 100 influential women in hospitality and one of Jay’s six rising stars, how did that change your career?
It’s a bit too early to tell. Sometimes change takes time, but I am so happy and proud to have achieved this. It makes me feel more motivated to do even more with my career. It is very empowering.
You legitimately receive $2 million. What would you do with the money?
I would like to give back to my community back home in South Africa. I am so proud to have been raised in that community. Growing up in that community, helped me achieve my goals. But I am not 100% sure how I would give back. I’ll need time to think about how I would do that. With the remaining money, I would probably also open my own restaurant with my name on it.
