World Association of Chefs Society (WACS – WorldChefs)
Martin Kobald, Austrian-born Chef extraordinaire began his culinary career in his home country,
after completing his training with outstanding achievement.
Kobald honed and developed his food and beverage skills as he worked his way up from Trainee Chef
to Chef de Partie, Sous Chef, and finally, Head of Operations at various Austrian hotels and
In 1988, Kobald immigrated to South Africa, were he was recruited as Chef de Partie at Southern Sun.
He soon became Executive Head Chef for Holiday Inn Garden Court based at Southern Sun’s Head
Office and was part of the team to manage the official opening of at least fourteen of the Holiday Inn
Garden Courts nationwide. Following this, he was then appointed Executive Head Chef of the
Johannesburg Sun Garden Court before becoming the Food & Beverage Project Manager for Southern
Sun / Garden Court and the Sandton Holiday Inn Garden Court.
In 1995 his entrepreneurial dream was realised when he established an Austrian delicatessen,
Kobald’s Catering. Based on the success of this initiative, he then purchased the picturesque 33 High
Street Restaurant & Bar, situated in Modderfontein and for five years delighted Gauteng restaurantgoers
with his traditional Austrian and international fare.
Following his foray in the restaurant business, Kobald went on to start Nucleus Conference and
Function Venues, before joining Fedics as an independent consultant in 2004. A year later he
accepted a permanent position as National Executive Chef of the organisation.
Further to his business successes and since 1988, Kobald has been actively involved with the South
African Chefs Association (SACA), having served as Chairman for the Gauteng region from 1993 to
1999, after which he was appointed to the Board of Directors responsible for managing the portfolio
of overseas promotions.
Kobald spent the next two years promoting South African cuisine across the globe, reaching countries
as widespread as Thailand, United States, United Emirates, China, Australia, Germany, Russia and
Canada. In 2002, he was elected Vice President of the South African
Chefs Association (SACA), and in October 2003 he took over the reigns as President of the 30-yearold
Association, a position he held for six years.
Kobald has participated in a number of local and international competitions. Some of his other sizzling
career achievements include leading a South African culinary promotion in Cairo and Taipei, as well as
managing the logistics for the South African National Culinary Team, which competed in the worldrenowned
ScotHot Competition in the late 1990s. He has held the position as Team Manager for the
team which won double gold in the International Hotel & Gastro Competition in Austria in 2005,
winning second place overall.
Kobald currently holds the title of Honorary President of the South African Chefs Association (SACA).
He also serves as the Global Chairman for the World Chefs Without Borders organisation.
Kobald currently is the Convenor of the Bidvest World Chefs Tour Against Hunger organisation and
together with over 260 Chefs from 45 countries raised a staggering
R8 million. This achievement allows the organisation to feed over 5 000 children daily for a period of
5 years. The organisation received in the region of R30 million worth of national and international
media coverage and still continues to do so.
In addition to this, Kobald has accepted the new title of National Corporate endorsement Executive
Chef for Royal Mnandi on a consultancy bases, thus allowing further scope and development of his
own personal brand, ChefMLK. He also recently became the brand ambassador and endorsing
Executive Chef for Salton, Salton Elite, Russell Hobbs, Wiltshire Knifes and Appliances South Africa. As
from March 2016 he is also the Group Development Executive Chef for Mc Donald’s South Africa and
the brand Ambassador of Hudson & Knight Food Group
Added to his culinary stable, was the launch of his own Coffee brand through the Gourmet Roaster
“Common Grounds” and a selection of spice rubs and Sauces which fall under the subsidiary
Following his passion for cooking, in June 2013, Kobald opened up the “ChefMLK School of
Cooking” which its Head office and flagship school being based in Kempton Park offering various
cooking courses to the “Home Cook”, teambuilding for Corporate or hosting a private function for that
special celebration with a further two branches opened up in Durban and George early 2015 and a
further branch opened in Windhoek – Namibia in Jan 2016. Currently negotiations are on the way for
a branch in Potchefstroom. All ChefMLK School of Cooking branches also offering City & Guilds
international qualification courses for professional Chefs
His slogan says it all “Cook for Life. Cook for Fun!”
Kobald has appeared on various TV programmes, namely:
“Salton Bite” www.salton.co.za
“Bring & Bring” on DSTV Kyknet as Co-Host and Judge
“Clover Little Big Cook Off” series 1 & 2 on SABC 3 as Judge. Currently Talks for S3
“Chopped SA” which is currently been flighted on DSTV
Kobald together with 5 Executive Chefs, raised R250 000-00 for the “World Chefs Tour Against
Hunger” when they took on the challenge of climbing and conquering Kilimanjaro in August 2013.
In June 2014, Kobald was awarded the title of “Global Master Chef” from the Global Master Chef
Society. An honour and achievement to become the third in South Africa to receive this accolade
behind the masters, Dr Bill Gallagher and Executive Chef Manfred Muellers.
Over and above this, Kobald is an “A” Category International Judge which entitles him to judge
various WACS (World Association of Chefs Societies) International Culinary Competitions worldwide.
Kobald has visited Korea, India, Hong Kong, Germany, just to name a few. In 2014 -2016 alone,
Kobald judged competitions in Singapore, Egypt, Turkey with Australia, Jordan, Austria, Abu Dhabi
and Dubai on the cards for later on in the year.