A journey that began near Richards Bay
Empangeni may not be the first place most people think of when picturing London’s five‑star hotel scene, but for Chef Nokx Majozi it was the starting point of a career that has crossed continents. Born near Richards Bay in northern KwaZulu‑Natal, she began her cooking career at the Riverside Hotel in Durban before opportunities led her abroad.
From Disney World recruitment to London kitchens
Twenty‑three years ago, when Disney World recruited chefs in South Africa, Nokx accepted an offer that would change the shape of her ambitions. The role was more than a technical posting: it also carried a cultural mission. As she recalls, they were asking staff to “celebrate our culture” by cooking South African food — a revelation that sharpened her sense of purpose.
“When you have a goal, you know what you want, and you have a passion for it, you have to be the main driver and believe in yourself so that you are able to achieve it.”
That belief propelled her to set a high target: to work in a top luxury hotel in London. The reality of London kitchens proved testing. “It was not easy. The kitchen was just me and the boys... there were people from different countries, and the competition was so high. I had to up my game,” she said, describing the pressure of elite hospitality environments.
Crafting pies at Holborn Dining Room and beyond
Perseverance, she said, paid off. After securing a work permit she established herself in London, notably at the Rosewood Hotel’s Holborn Dining Room where her role evolved into that of senior sous chef and head pie maker. There she managed a daily production of more than 300 pies, turning what began as a task into an exercise in precision and creativity.
Today she serves as chef in residence at Fallow in London’s St James’s, a role that builds on a decade of work at Holborn Dining Room and a reputation for carefully crafted savoury pastry.
What this means for Empangeni
Her path — from a small town in KwaZulu‑Natal to high‑end London kitchens — highlights several local takeaways:
- Training and hospitality experience in Durban: local hotels like the Riverside provide foundational skills that can be portable internationally.
- Cultural food identity as an asset: being asked to cook South African dishes at Disney reinforced the commercial and cultural value of local cuisine.
- Persistence in competitive spaces: even when faced with tough kitchens and stiff competition, steady effort and skill development can open doors.
Career timeline
| Place | Role / Note |
|---|---|
| Empangeni / near Richards Bay | Birthplace / early life |
| Durban (Riverside Hotel) | Early cooking career |
| Disney World (US) | Recruitment role; cooked South African food |
| London (Rosewood Hotel, Holborn Dining Room) | Senior sous chef and head pie maker — produced 300+ pies daily |
| London (Fallow, St James’s) | Chef in residence |
The story is also a reminder that culinary careers can carry cultural diplomacy with them: her work at Disney involved deliberately showcasing South African cuisine, and in London she has continued to bring focus to craftsmanship and the idea of ‘home’ in food.
For Empangeni residents and families watching local talent make an international mark, Nokx’s journey underlines how local hospitality experience, cultural confidence and steady ambition can translate into places many would regard as the pinnacle of the trade. Her account remains resolutely practical — a narrative of hard kitchens, exacting standards and daily craft — and it resonates as much for the technical skill as for the quietly proud connection to where she started.
