Kai Gozo

Professional Chef | Leeuwarden | Netherlands

Born in Masvingo, Zimbabwe in 1991. Moved to South Africa at 13 years old in 2004. With an aunt that was always cooking for me from a young age, how could one not be dazzled and interested in the culinary arts, albeit considering that she wasn't a pro. The real passion for cooking really manifested itself in the autumn years of my High School life, say, 2008. But with stubborn parents, and a host of family members doing the very opposite of slaving away in kitchens, to be precise programmers and accountants, it was difficult to convince them that's where a good future lay. But eventually, my own conviction took its toll, and my love affair with the odd onion and the odd bouillabaisse could not be denied any longer. I switched to a Bachelor of commerce in international hospitality management in 2013, and haven't looked back since. Mypond hotel, a four star boutique hotel gave me a chance (in the Lily restaurant) to really let go of my creative nous. Learning under the likes of Glynn Gudmanz (a pioneer for over 30 years), Chef Castle, chef de cuisine at the Table bay hotel in Capetown. I eventually got my big break to move to the Netherlands as part of an internship which i currently am doing (also a girlfriend does sort of play a massive part in such swift career changing decisions) but, Masterchef of Holland, Albert Kooy gave me a big opportunity to be under his wing and i am thriving and learning everyday, one must thank God for these opportunities and the story is being written.


Work Experience

Feb 2013 - Now Chef
MyPond Hotel Learning Chef
Oct 2015 - Feb 2018 Junior Chef
Wannee Restaurant Junior Chef Practical instructor ( It is a learning hotel, with students learning their trade)


Masterchef Port Alfred winner


Wannee Restaurant, Leeuwarden

Role Models

Albert Kooy, Michel Roux, Raymond Blanc, Gordon Ramsey, Jason Howard, Larry Cooke, Dieuwke De Vries

Cooking Style

Rustic, Fine Dining, Fusion

Kitchen Skills

  • Food Preparation
  • Kitchen Management
  • Menu / Recipe Development
  • Sauce Development
  • Sous Vide Technique
  • Tasting, Seasoning, Balance

Business Skills

  • Accounting / Bookkeeping
  • Business Acumen
  • Finance Degree
  • Hospitality / Management Degree
  • Menu Development
  • Staff Education

Personal Skills

  • Adaptability
  • Discipline
  • Initiative
  • Motivational
  • Problem Solving
  • Sense of Humor

Sponsoring Partners