With two decades of experience in running high- volume professional kitchens and holding the title of Group Executive Chef for two prominent Hotel Management Companies, Chef Gregory Henderson has led some of the country’s finest restaurants and food operations.
Throughout his career, Gregory has garnered numerous recognition awards and medals, including a Respectable Silver Medal for the Salon Culinair Competition in 2006. Notably, in 2018, he was honored with the title of “Best Head Chef in Africa,” include Global Winner for “Most Sustainable Dining Experience” in the same year a distinction he takes immense pride in.
Chef Gregory’s culinary journey has been influenced by some of the country’s top chefs, enabling him to develop his unique style and technique. He has always been a staunch advocate of sustainable living and resources, which he consistently implements in his projects across the continent. Gregory’s profound passion for wild foods has driven his commitment to preserving the rich heritage of indigenous ingredients and sustainable dining experiences.
Having traveled extensively throughout Africa, Chef Gregory Henderson has gained a deep understanding of various African culinary cultures and heritage foods, inspiring him to proudly showcase South African products. He is dedicated to empowering local community staff, nurturing skills, and elevating the competency level of unskilled labor, contributing to both the success of businesses and the personal development of passionate individuals.
Currently residing in the Western Cape, within the world’s largest and most diverse floral kingdoms, Chef Gregory continues to forage for indigenous and wild ingredients, embodying his commitment to sustainable and authentic culinary experiences and is currently Executive Chef of La Residence in Franschhoek.