i. Biography
It's like a gift, it's a gift that I can give to anyone. In pastry, that idea lands in the work itself: something built by hand, carried from kitchen to guest, and finished with care. For Nokx Majozi, chef at Holborn Dining Room in London, the point is not decoration or display but the practical value of a well-made item served at the right moment. The craft here is precision, repetition, and service, with warmth held inside the discipline.
The Path
Training at Durban University of Technology gave Nokx Majozi the base from which a kitchen career could move through formal rank rather than short cuts. The early stages took her through Apprentice Cook roles at Disney and InterContinental Hotel in United States (including Miami), where the work sat at the level of repetition, pace, and learning the shape of service. From there, she moved to Demi Chef at Intercontinental Hotel Park Lane in Mayfair, London, then on to The Landmark in Marylebone, London, first as Chef de Partie and later as Senior Chef de Partie. That sequence shows the sort of progression kitchens recognise: step by step, station by station, with control and consistency becoming part of the job. Today, Nokx is chef, Head Pie Maker, and Senior Sous Chef of Holborn Dining Room (since 2014), and also chef of Scarfes Bar.
The Work Today
At Holborn Dining Room and Scarfes Bar, Majozi works across roles that demand both exact execution and broader kitchen awareness. In 2025, she is Senior Sous Chef at Holborn Dining Room. That combination of titles points to a chef who is not only making but also managing the conditions for other people’s work: timing, flow, standards, and the daily pressure of service. Pastry is where her practice reads most clearly. It is a branch of the trade that depends on touch and timing, on structure holding while the finish stays clean. The work leaves little room for vagueness. For Majozi, the idea of giving is made physical through pastry: something shaped, baked, filled, and sent out with the expectation that it will hold its form and carry its purpose to the table. Scarfes Bar adds another setting to that same discipline. Different room, same demands: pace, precision, and attention to the rhythm of service. Taken together, the roles show a kitchen career grounded in technique and steadiness, with leadership built into the way the work is done.
Signature
Nokx's signature dishes include British Beef Short Rib & Bone Marrow Pie, Curried Lamb Pie with Chilli Caper Raita, and The South African Cookbook.
Acclaim
Recognition here reads as a kitchen result, not a solo display. When Majozi says, "It's the second year in the row that we were in the Top 100, so to be recognised like this was amazing," the emphasis falls on continuity: the work has held up over time, and the result reflects that consistency. The room matters too. "To have such calibre of chefs in one room was also amazing." That points to a trade context where standards are set in company with peers, and where recognition comes through shared work as much as through individual output. For Majozi, the idea of giving extends beyond the plate: it includes the kitchen, the guest, and the professional circle that sees the work and names it accordingly.
Profile updated July 2026
FAQ
Asked of Nokx
Where did Nokx Majozi train or study?
Nokx Majozi trained at Durban University of Technology.
What is Nokx Majozi known for?
Pastry work.
