MATTHEW BURGESS

A proud New Zealand Maori, Matt Burgess commenced his culinary career in Wellington, honing his skills at esteemed establishments such as Dockside, Cafe Laffare, and the legendary Matterhorn.

In 1998, Matt embarked on a new chapter in London, joining the newly opened Soho House on Greek Street. Subsequently, he held the position of Senior Chef at Bluebird in Chelsea, followed by roles at Gordon Ramsay’s Maze Grill and Jamie Oliver’s Threadneedle Street.

In 2015, Matt was appointed as the Group Executive Chef at Caravan and Vardo Restaurants, where he played a pivotal role in the brand’s expansion from two to eight sites.

With over three decades of experience, Matt Burgess, affectionately known as matblak on Instagram, transitioned into his own food consultancy business, Kaiwhenua, in 2022.

Kaiwhenua, derived from the Maori term for food from the land, encompasses Matt’s innovative culinary creations for esteemed clients such as Provenance Butcher, Busaba Ethai, YETI, Goodman Steak House, Zelmans, BEAST, PURE NEW ZEALAND, Caravan Restaurant Group, OFYR, and Big Green Egg.

In 2024, Matt Burgess further distinguished himself by launching a range of award-winning hot sauces under the Kai by Matblak brand. These sauces are now readily available in select retail outlets, including Selfridges, Big Green Egg, Turner & George, Provenance Butcher, SOCAL BBQ Shop, Delli, and HG Walter.