KAI by MATBLAK

A proud New Zealand Māori, Matt Burgess started his career in Wellington, cutting his teeth in some of the city’s most iconic restaurants; Dockside, Cafe Laffare and the legendary Matterhorn.

In 1998 Matt relocated to work at the iconic Soho House in Greek Street. Matt went on to work as a Senior Chef at Bluebird in Chelsea, Gordon Ramsey’s Maze Grill and Jamie Oliver’s Threadneedle Street. In 2015, he was snapped up as the Group Executive Chef at Caravan and Vardo Restaurants, where he was part of the team growing the brand from two to seven sites.

With over 30 years’ experience, Matt Burgess has now decided to embark on creating a range of gourmet, award-winning condiments, under the brand KAI by MATBLAK.