‘Men Cook Too’: Chef Kolby Kash Serving Flavor, Legacy & Love

When you meet Chef Kolby Kash, you can feel it that down south flavor, that Houston energy, that unapologetic “I’m gonna do it my way” kind of confidence. The MasterChef alum has become a fan favorite for his soulful plates, bold personality, and his ability to bring love and storytelling to every dish he creates. Whether he’s blending Creole and Texas heat or sharing recipes on TikTok, Chef Kolby embodies what it means to cook and live with heart.

Words by Angel Neal

“Houston is like my love story with how I got into food,” Kolby says with pride. “Growing up here, you get everything, Southern, Creole, Tex-Mex, Korean fried chicken, Vietnamese crawfish boils it’s a melting pot. That diversity shaped my palate and the way I cook.”

The fusion runs deep in his bloodline too. “My grandpa’s from Houston and my grandma’s from Louisiana. That’s the first time I saw the fusion and now I see it in everything from gumbo to crawfish étouffée.”That blend of flavor and culture gave Kolby his culinary DNA bold, layered, and versatile. “Houston taught me to be a versatile cook,” he says. “It’s why I can play with flavors and still keep it authentic.” Before the cameras, before the seasoning line, there was Paw Paw.“The first lesson my grandpa taught me was that men cook,” Kolby laughs. “He’d invite me into the kitchen when I didn’t know where to fit in not outside with the guys, not gossiping with the ladies and that became our thing.” That kitchen became a classroom. “He’d call me up and say, ‘Kolby, taste this what do you think it needs?’ Over time, he trusted me more in the kitchen, and I trusted myself. He’s probably the reason I even started cooking.” Kolby grew up surrounded by boys, brothers, cousins, uncles and they all cooked. “My grandpa taught us to be independent. Cooking was part of that. And I’m so glad he did.”

Ask Kolby to describe Creole food, and he doesn’t talk ingredients first he talks emotion.“Creole cooking is love,” he says. “You can’t rush it. Gumbo takes 45 minutes just to make the roux you stir, you wait, you build flavor. The more time you spend with it, the better it gets. That’s love.” For him, Creole cuisine is a language of care. “It’s family, fellowship, and flavor. It reminds me of home. And when you taste it boom it hits you. French technique meets Southern soul. That’s Creole.” If you walked into Kolby’s kitchen on a Sunday, expect music, laughter and a mashup menu that screams Houston.“Spaghetti and fried catfish. Maybe some potato salad and a green salad,” he grins. “People outside Houston don’t get it spaghetti is a main and a side here!”He even laughed when Megan Thee Stallion confirmed it online. “I was like, see? That’s a Houston thing! Sundays are about comfort, and that’s comfort food right there.” Kolby’s approach to food is all about building layers. “Season as you cook,” he says. “Start light, because you can always add, but you can’t take away.” His secret weapon? Aromatics. “Salt’s just a flavor enhancer. You get real depth from onion, bell pepper, celery, garlic the holy trinity. Use chicken stock instead of water, and boom flavor without too much salt.”

Even with millions of views and brand deals, Kolby stays inventive. “I like remixing classics,” he explains. “Everyone does banana pudding what if I do strawberry? Or gumbo without okra? Cooking should evolve with your taste.” He finds inspiration in family. “I cook for my brothers all the time if they don’t like it, I’ll tweak it. That’s how you stay creative you cook for those you love.” Kolby’s rise to fame started accidentally like many 2020 stories do. “I was bored during the pandemic,” he laughs. “Living with my best friend and cousin, drinking wine every day. I didn’t even know what TikTok was until they showed me.” His first food video? A smoothie. “It got 100 views I thought that was viral!” But consistency turned fun into opportunity. Within months, Top Chef Amateurs and MasterChef came calling. “I quit my job after my first brand deal,” he says. “When you find something you love and can live off it go for it.” Competing on MasterChef was a defining experience. “It was like culinary boot camp,” Kolby says. “We learned how to refine from perfect steaks to soufflés. I realized I’m not just competitive I’m a good competitor.” And while Gordon Ramsay’s critiques are legendary, his mentorship hit deeper. “When I got eliminated, he told me, ‘This is just the beginning for you.’ It sounds cliché until it’s coming from Gordon Ramsay. That moment reminded me I’m exactly where I’m supposed to be.” When fans started asking to taste his food, Kolby saw an opportunity. “I can’t cook for everybody,” he admits, “but I can give them a piece of me in their kitchen.” Enter Bayou City Blends, his seasoning line that fuses Texas boldness with Creole soul. He worked with a Black owned co-packer in Houston to perfect his mixes. “It took a year nailing the balance of garlic, onion, lemon zest, flavor without too much salt. My favorite is the Tex-Creole blend that’s home in a bottle.” For Kolby, success isn’t about followers or fame anymore.

“It’s when someone DMs me saying, ‘I cooked for my wife and she loved it,’ or ‘You helped me learn from my grandpa again.’ That’s it. That’s the win.” He adds, “I remind myself of a Bob Marley quote if you’re chasing happiness in numbers, you’ll never find it. Focus on who you’re reaching, not how many.”

Kolby credits his family for keeping him balanced. “They’re my foundation,” he says softly. “When I got eliminated, my grandpa told me, ‘You're my horse even if you never win a race.’ I’ll never forget that.” It’s that kind of love and support that fuels everything he does. When asked is a cookbook in the works; “We’re working on it!” he teases. “Recipes, stories the full Bayou experience. We want it to feel like sitting at my family’s table.” And if his story teaches us anything, it’s that cooking like life is better when it’s seasoned with love, patience, and purpose. “If you’re doing something you love,” Kolby says, “you can find happiness and success in that. Stay true to yourself. Stay grounded. And keep stirring the pot.”

To keep up with all things Chef Kolby Kash please follow him here @chefkolbykash.