Chef to Watch: Nokx Majozi, Head Pie Maker of The Pie Room at Holborn Dining Room

A rising force in the industry, Nokx Majozi is the Head Pie Maker of The Pie Room at Holborn Dining Room, and one of hospitality’s most respected names.

Beginning her career in South Africa, Nokx Majozi studied cookery at college for three years before working in a four-star hotel in Durban.

After finding her feet in the industry in South Africa, Nokx moved to the US after being recruited by Disney to work in the company’s Orlando resort, where she spent three years before spending an extra year in Miami, until eventually moving to London in 2002.

Describing her time in the states, Nokx said: “It was amazing. It was the first time abroad and it was great because I was representing South African young chefs, so there was more cooking of my own South African food.”

She added: “It was an exciting opportunity and it helped me learn how to work my South African food in a different way for a different audience. There was lots of learning, but it was great.”

Since arriving in the UK, Nokx has worked for a number of the city’s most prestigious hotels, and most recently Rosewood London, where she’s worked for the last nine years.

Discussing the UK’s food scene, Nokx explained that she loves working in the UK as a chef thanks to the diverse range of cooking and food styles on offer across the country.

“There are a lot of opportunities in the UK. There are so many restaurants, there are so many chefs from around the world, and London is a city full of honey. Anything you want to try, whether it’s working in a restaurant, in a hotel, there’s a lot of opportunities especially for hospitality, with lots of room to grow,” she explained. 

NOKX MAJOZI, THE QUEEN OF PIES

In her current role as Head Pie Maker of The Pie Room at Holborn Dining Room, Nokx’s cooking is best seen as traditional British cuisine with a twist, with the South African chef already establishing a solid reputation as one of the best pie makers in the country.

Describing her role within The Pie Room at Holborn Dining Room, Nokx said: “I’m now in The Pie Room, where I am the head pie maker, I get to specialise in the craftmanship of British pies, a lot of the pastry designs, and really elevating classic pies whilst also providing a range of variations such as vegan pies.”

“I never thought in a million years that I would be in a position where I would specialise in something like this! When I came here, I wasn’t really looking to work on the pie side and instead more the restaurant side, and it wasn’t until we did a few of the pies that I thought this is what I love, this is what I enjoy, being creative,” she added.

Joining Holborn Dining Room at Rosewood London nine years ago, Nokx worked extensively under former restaurant’s Executive Chef Calum Franklin, known in the industry as “The King of Pies”, who opened The Pie Room in 2018.

In June 2022, Calum announced that he would be leaving the Pie Room at Holborn Dining Room to work on other projects, leaving his legacy in the hands of his protégé Nokx, who he had guided and mentored since she joined.

Nokx said: “I was honoured to step into Calum’s shoes after working with him for more than 8 years, Where I am now, I’m starting to build my own cooking personality and create new pie recipes with new Head Chef, Liam Fauchard-Newman, he’s very supportive, so I’m still growing, and I’ve still got someone there to support me.”

THE PIE ROOM AT HOLBORN DINING ROOM

The Pie Room is an extension of the restaurant, Holborn Dining Room, acting as a kitchen by day, Nokx and six other chefs handcraft a fantastic range of savoury delicacies, served in the restaurant and also available for take away to collect from its renowned ‘Pie Hole’.

Guests visiting The Pie Room at Holborn Dining Room can expect traditional fillings such as the restaurant’s hand raised pork pie, and complex fillings such as salmon, octopus & saffron fish, as well as a range of other non-pie related dishes.

On top of the restaurant’s food offerings, Rosewood London has launched an apprenticeship scheme to help train and develop chefs internally, offering three student chefs each year access to experience work within the Rosewood group, providing apprentices with access to industry talent, state of the art equipment, and a thriving work environment.

Explaining the scheme, Nokx said: “We get an apprentice from a college and they come work with us, giving them exposure in the kitchen. We get to invest in young chefs and they get to work with us whilst gaining experience in the kitchen. The nice thing is that our apprentice can rotate and work in different kitchens, including The Pie Room, for me, it’s one of the best experiences seeing them learn with us.”

DEVELOPING HER TEAM AND SUPPORTING CHEFS OF THE FUTURE

Looking at her career so far, Nokx has already accomplished an enormous amount as a chef, by reinventing and making her mark at Holborn Dining Room as well as across the industry, Nokx is still eager to continue growing and developing.

Discussing her plans, Nokx explained: “I am still learning, discovering, and inventing. I would like to stay within

as I get to travelland discover other Rosewood properties around the world. I just came back from Hong Kong and New York, when I go over there I teach masterclasses about the techniques of pie making.”

Beyond Rosewood, Nokx revealed she would one day like to open a cookery school where she can teach and support young people.

“I would love to go home and open a cookery school, where some of my students can learn and go abroad and have the same experiences and opportunities that I did when I was young,” Nokx explained.

Offering her advice to young chefs looking to make the most out of the industry and make a name for themselves, Nokx advised: “Be patient, work hard, be humble and be a team player and everything will come together. Everything takes time but at the end of the day, everything will be successful if you can think like this.”