Kai by Matblak is a flavour studio built around fire, culture and the belief that food should connect people. Everything we make starts with the same idea. Use the best ingredients we can find, treat them with respect and create products that lift the food without covering it. The sauces and vinegars are made in premium small batches using real ingredients, smoked, fermented or infused with care. They are designed as finishing tools, the last move that brings clarity and depth to a plate of food.

The brand is shaped by my Māori roots, years spent cooking over live fire and the kitchens that taught me life. It is also shaped by the people I cook for. Whānau (family), friends, guests around a table or anyone who wants better flavour without complication. Every bottle carries that intention. Simple, honest products that make food taste the way it should.

Kai by Matblak is not about trends. It is about flavour, connection and culture. This is the work. This is the kaupapa (principle mission). This is Kai (food).

WHO AM I?

A proud New Zealand Māori, Matt Burgess (aka matblak) embarked on his culinary chef journey in Wellington, honing his skills in some of the city’s most renowned establishments, including Dockside, Café Laffare, and the legendary Matterhorn.

In 1998, Matt relocated to London, commencing his tenure at the newly established Soho House on Greek Street. Subsequently, he held positions as a Head Chef at Bluebird in Chelsea, 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 expansion of the brand from two to seven locations.

With over three decades of Chef experience, Matt Burgess, often referred to as @matblak on Instagram, initiated his next venture in 2022 by establishing his own food consultancy business, Kaiwhenua.

At Kaiwhenua, which translates to “food from the land” in his native Māori language, Matt now crafts innovative recipes for esteemed companies such as Goodman Steak House Group, Beast restaurant, London Shuffle Club, Busaba Ethai, and the premium ceramic BBQ brand Big Green Egg, among others.

A passionate live fire and BBQ enthusiast, Matt serves as a content creator and ambassador for several prominent global BBQ brands, including OFYR and Big Green Egg.

Matt Burgess operates seasonal sell-out supperclubs known as Kaiwhenua show casing food from the land and sea, held at various locations, including the prestigious Fortnum and Mason, YETI ambassador hunter-gather cook in East Sussex, The Big Feastival and Caravan coffee roasters.

Additionally, Matt has created and launched a range of award winning , best-selling condiment brands under the name “Kai by Matblak,” which are now available in a few of London’s premier retailers, Selfridges and Fortnum and Mason.

In 2025, Matt will introduce a new business venture called “Kai by matblak at Home,” offering a bespoke restaurant-quality experience at your place of residence