Global Master Chef Martin Kobald on South Africa’s culinary identity

Originally from Austria, Executive Chef Martin Kobald immigrated to South Africa in 1988, quickly establishing himself as a formidable talent in the kitchens of Southern Sun and Holiday Inn. Over the ensuing years, his career evolved from the “pass” to the boardroom and the television screen, making him one of the most recognisable and respected culinary authorities in the country.

Chef Kobald’s influence extends far beyond the kitchen. He is a Global Master Chef, an elite title held by only a few in South Africa, and serves as the Vice President of the World Association of Chefs’ Societies (Worldchefs), representing more than 10 million chefs globally. Locally, he is the Honorary Past President of the South African Chefs Association (SACA), an organisation he led during a period of significant growth and modernisation.

A passionate advocate for skills development, he founded the ChefMLK School of Cooking, where he continues to mentor the next generation of South African culinary talent. His face is also familiar to households across the nation as a judge on Clover’s Little Big Cook Off, Chopped SA, and as the long-standing lead judge for the Checkers Championship Boerewors competition.

Perhaps his most enduring legacy, however, is his humanitarian work. As the convener of the World Chefs Tour Against Hunger, Chef Kobald has been instrumental in raising millions of Rands to provide daily meals for thousands of children across South Africa.

It gives me great pleasure to interview a true master of his craft and a champion for the South African hospitality industry, Chef Martin Kobald.

Chef Martin Kobald’s Culinary Inspiration and Evolution

When did Martin Kobald decide to become a chef?

I was born in Austria, but I moved to South Africa in 1988. When I started working as a Chef de Partie at Southern Sun, I realised that cooking was more than a trade: it was my way to connect cultures, tell stories. The realisation that food can unite people was my “aha” moment.

How has Martin Kobald’s culinary style evolved over the years?

Early on, I focused a lot on European and Austrian traditions, drawing on my roots. Over time, living in South Africa, my style evolved into a more conscious approach towards local ingredients, sustainability, and community.

What has cooking taught Martin Kobald about life and purpose as a chef?

Cooking for others has taught me the power of generosity. In the kitchen, my purpose isn’t just to create great dishes: it’s to mentor, to uplift, and to use food as a force for good.

Chef Martin Kobald’s Leadership in the Kitchen

How you balance creativity with the realities of running a profitable kitchen?

Running a kitchen and running a business go hand in hand. On the creative side, I always encourage innovation, while on the business side, I lean into systems, cost control, efficient sourcing, and smart menu design to make sure we’re both imaginative and sustainable.

What’s the best leadership advice you’ve ever received?

Billy Gallagher once impressed upon me that leadership isn’t just about being in charge; it’s about serving others, especially younger chefs. In my kitchen and at my school, I try to lead with humility and build a culture where learning is constant.

What’s the biggest business lesson the kitchen has taught Martin Kobald?

That passion alone isn’t enough. You need vision and structure. Without careful planning, even the most inspired kitchen can fail. That’s why I integrate business discipline into everything: consulting, training, and operations.

Martin Kobald on South Africa’s Culinary Identity

Has South Africa found its culinary identity yet?

South Africa is building a powerful culinary identity, but to make that identity global, we need to invest in education, highlight our indigenous ingredients, and tell our own food stories.

I aim to raise the profile of South African cuisine on the world stage.

What has Martin Kobald contributed to South African cuisine or food culture?

My contributions go beyond restaurants. I aim to empower the next generation of chefs through my school, ChefMLK School of Cooking.

I work to raise awareness about food insecurity and sustainability through my role as the convenor of the Bidvest-World Chefs Tour Against Hunger, and as the Vice President for the last 8 years of Worldchefs, and currently the continental Director Of Africa and Middle East (WACS).

I hope that we build a stronger, more socially responsible culinary community in South Africa.

Martin Kobald’s Mentorship and Sustainable Sourcing Practices

Who mentored Martin Kobald, and how do you pay that mentorship forward?

One of my biggest influences was the late Dr Billy Gallagher, who was deeply involved in our national and global chefs’ associations. Working with him taught me culinary skills and the importance of leadership, mentorship, and giving back.

Today, I pay that forward through my school, where I train and mentor young chefs.

What’s your non-negotiable when it comes to sourcing and sustainability?

Transparency and responsibility. I advocate for sustainable practices and relationships that benefit everyone in the supply chain. I insist on knowing where our ingredients come from, the farmers, the producers, and the ethics behind them.