Kobus has a very particular set of skills, skills he acquired over a very long career… Skills that make him an absolute nightmare for some… and a dream for others.
About Kobus Botha
Kobus Botha, professionally known as Kobus Braai, is an award-winning South African chef, television presenter, cookbook author and internationally recognised live-fire specialist. Based between France and South Africa, he has built a reputation for creating premium live-fire dining experiences, preparing thousands of meals for intimate private celebrations, luxury brands and prestigious corporate events for up to 6,000 guests.
After a successful career in the international film and television industry, Botha reinvented himself in France, where he became one of Europe's leading ambassadors of South African braai culture. His work combines exceptional food with storytelling, adventure and the theatre of cooking over fire, creating experiences that are as memorable as the meals themselves.
Known for his sharp wit, unconventional outlook and gift for storytelling, Botha brings humour, curiosity and deep culinary knowledge to every television appearance and live-fire experience. Shaped by decades of travel, filmmaking, outdoor living and cultural exploration, he has become a distinctive and instantly recognisable personality, equally at home in front of the camera or beside the fire.
From Film to Fire
Born in South Africa's Klein Karoo region, Botha studied drama at the University of Cape Town before building a successful career in the international film and television industry. As a producer and line producer, he worked on acclaimed international productions before eventually settling in France, where a lifelong passion for cooking evolved into a new profession.
The transition from filmmaking to food proved remarkably natural. Both disciplines rely on creativity, collaboration, timing and storytelling—qualities that continue to define his work today.
A South African Braai in France
In France, Botha founded the Kobus Braai brand and introduced a distinctly South African approach to cooking with fire. Rather than simply preparing meals, he creates immersive live-fire experiences where guests gather around the fire and become part of the cooking itself.
His custom-designed barbecues allow him to cook safely in almost any location, from private gardens and vineyards to forests, museums, châteaux and prestigious venues throughout France. Whether serving an intimate dinner or an event for thousands of guests, every occasion is centred on generosity, theatre and exceptional food.
Television, Books and International Recognition
Botha is widely recognised in South Africa as co-presenter and judge of the hit television series Kokkedoor: Vuur en Vlam. In 2024, the series was shortlisted among the world's top nine productions in the Content Innovation Awards at MIPCOM Cannes, bringing international recognition to the programme.
He and fellow presenter Bertus Basson later received the kykNET Silwerskerm Award for Best Reality Show Presenters.
As an author, Botha has written and co-authored several cookbooks that have received international acclaim, including multiple Gourmand World Cookbook Awards – Best in the World, widely regarded as the highest honour in culinary publishing.
Adventure as a Way of Life
Cooking is only one part of Botha's world. A passionate freediver, spearfisherman, forager and explorer, he has spent decades discovering the people, landscapes and traditions that shape authentic food cultures.
His adventurous life has included remote expeditions, years of living semi-nomadically across France, South Africa and Namibia, and surviving a shark attack while freediving off the South African coast. These experiences continue to influence both his cooking and his outlook on life, reinforcing a philosophy built on resilience, curiosity and respect for nature.
The Jazz of Cooking
Botha often describes his approach as "the jazz of cooking." Rather than relying on strict recipes, he believes in mastering technique, understanding ingredients and allowing instinct, experience and fire to guide every meal.
His inspiration comes as much from fishermen, shepherds, hunters, foragers and rural cooks as from professional kitchens. He is fascinated by regional traditions passed from one generation to the next, whether preparing South African braai, cooking seafood over open fires, or learning techniques such as the French éclade de moules, where mussels are cooked beneath burning pine needles.
For Botha, cooking is never simply about food. It is about bringing people together, telling stories, celebrating place and creating memories that last long after the fire has burned down.
Today
Today, Kobus Botha continues to divide his time between France and South Africa, creating exclusive live-fire experiences, consulting on culinary projects, training chefs, developing new concepts and filming television productions. His latest international series, Earth, Food, continues his lifelong exploration of the relationship between fire, landscape, culture and the people who gather around the table.
Whether cooking for two guests or six thousand, his goal remains the same: to create unforgettable experiences where exceptional food, fire and storytelling come together.