“Chefs are key to driving change, creating seafood dishes that inspire and create awareness!”
– Pavs Pillay, WWF-SASSI Manager
Chefs play a vital role as key influencers in the food, culinary and hospitality industries, shaping market and food trends significantly. By exploring a variety of seafood options, chefs not only broaden consumers’ culinary experiences but can help transform the fishing industry and safeguard our oceans and its resources. Chefs who advocate for sustainable seafood practices and only serve ocean friendly seafood contribute to the availability of fish for future generations to relish.
When chefs choose sustainable seafood, they directly shape the seafood supply chain and when they ask the three WWF-SASSI questions when procuring seafood (What species is it?, How was it caught or farmed? And Where does it come from?) they encourage seafood suppliers and producers to increase their transparency, allow for better traceability and move the supply chain toward offering high-quality, sustainable seafood products. Using ocean-friendly species pushes chefs to be more creative and inspires them to create new seafood dishes with unfamiliar and underutilised species opening up their menu offerings and challenging other chefs to push the culinary boundaries – allowing for new gastronomic experiences.
When chefs and restaurants make the public more aware of the environmental impacts of serving species out of season or species that are regarded as unsustainable, it benefits not only the fish species but will have long-term impact on the oceans’ health and have far-reaching socio-economic consequences for the fishing industry and people’s livelihoods.
Every restaurant and its staff have the power to make a difference and you and your establishment become known as a chef that cares for our planet and future seafood lovers!
Sustainable seafood is more than just advocating for the protection of the marine resources, there is a strong business case to be made across the entire supply and value chains within the hospitality industry. More and more chefs are being seen as the new “rockstars” of the world with global platforms like MasterChef, Ultimate Braai Master and other cooking shows reaching new popularity heights and attracting new audiences, both local and global. These platforms coupled with social media has catapulted chefs into the limelight. Through these channels chefs can make significant changes in the industry from raising awareness about sustainable seafood to shifting people’s behaviour.
Working beyond the kitchen, chefs can contribute to national and provincial food policies and advocate for changes in the food system , such as better legislation around food labelling, curbing food loss and waste, and ensuring that suppliers are transparent whilst reporting the sale of illegal or specially protected species. Chefs have a unique yet important story to tell and can help shift systems beyond the culinary and hospitality industry.
WWF-SASSI recognises industry-leading chefs that are engaged in promoting sustainable seafood and honours chefs who take responsibility for seafood choices in their kitchens.
Our WWF-SASSI chef champions are culinary trailblazers who implement seafood sustainability in their restaurants, tell their clients, staff and suppliers about their seafood sustainability practices and inspire consumers by spreading the WWF-SASSI message via social media, events and TV appearances.
The opportunity paved the way for Claire to become a sought-after celebrity chef on the local foodie scene.After the show, she launched her blog Food is Love and began her journey as food entertainer, which has allowed her to collaborate with all sorts of wonderful businesses, events and people, including The Good Food & Wine Show, Expresso, and Bwell Food to name but a few. Claire is passionate about promoting South African cuisine, she spent three months in the UK in 2018, where she hosted Share a Taste of Home, a pop-up restaurant that inspired adventurous British diners and delighted South African expats to enjoy delicious SA classic dishes. Her vast experience in working with both local and international brands has provided her with a unique understanding of the culinary landscape . Claire loves fish pie as well battered hake and chips even better if enjoyed in the sun by the sea.
Claire graduated from Christina Martin School of Food and Wine and initially specialised in pastry -‐ but has now moved to cover the different sections in the kitchen. She has worked at both Fairmont Zimbali in Ballito and Haute Cabriere for two years. Her favourite fish dish to make is pan seared Franschhoek trout.
Born in Cape Town, Constantijn completed a three-‐year apprenticeship in the south of Devon in the UK – after which he spent a number of years travelling to countries such as France and New Zealand. Now back home in SA, he’s been chef at Hartford for the last year and a half. Throughout his career and even as a young chef, Constantijn has always respected and admired what the SASSI list stands for and uses it as a guideline for his menus.
The Food Barn was created around the idea of bringing fine-dining to the streets. Celebrated chef Franck Dangereux was once the head chef at La Colombe on Constantia Uitsig wine farm, which was voted restaurant of the year six times in the decade he was there, until he bought the old Noordhoek Farmstall on a whim. His food is civilised without being pretentious, and caters to the casual family feel of Noordhoek. All the ingredients are sourced locally, within a maximum of 100km radius of Cape Town.
Geoffrey Murray discovered his passion for cooking at the age of five, when he asked for pots and pans for Christmas. He believes strongly in bridging the world’s farming and food production communities, to protect food cultures and the environment. He draws inspiration from chefs like Magnus Nilsson, who promotes the relationship between nature and food, and Carlo Petrini, founder of Slow Food International.
Giles Edwards was the co-owner of La Tete, a restaurant celebrated for it’s nose to tail dining philosophy. His passion for sustainability was ignited under the training of Fergus Henderson. La Tete radiated Giles passionate for seasonal produce and sustainable meat and seafood, it was all about honouring the entire animal and produce minimising waste. Giles is focused on educating others on what can be done with unique cuts of meat, empowering his staff to educate consumers on what he is trying to achieve with his dishes. Although La Tete has closed it’s doors due to COVID-19, Giles continues to champion sustainable dining and has embraced an exciting new opportunity by joining Le Bistrot de JAN in Cape Town.
Glen Williams is a born and bred southern suburbs Capetonian. He got his big break at La Colombe at the age 21 when he was made Pastry chef. This is the move which has set him on a course that has brought him to where he is today. Glen is chef and co-owner at Foxcroft where seasonal perfection is experienced in every bite. It’s no surprise Glen’s passion for the use of sustainable produce shines through. By the way, Foxcroft is Glen’s middle name, not a lot of people know that.
Graham travelled and worked in numerous top establishments in the USA, UK, Bermuda and South America before returning home to Durban with his partner Gina where they would make their mark. It was in 2010 when they took over the 9th Ave Bistro with Graham running the kitchen and Gina in the front of house. Graham made it their goal to create a modern, warm and intimate fine dining experience for their guests. Graham emphasises the importance of high quality seasonal ingredients which are sustainable, striving for perfection with every plate.
Greg is at the helm of the East Head Cafe. He is completely committed to supporting sustainable Knysna initiatives. Greg is fully engaged in dealing with responsible suppliers and using sustainable food options. He grew up on the Kwazulu Natal South coast doubtless contributing to his love of the ocean. He is fully aware of the issues facing sea stocks around the coast of South Africa. In the kitchen Greg likes to keep it simple, fresh and interesting.
Gregory Czarnecki runs an open and transparent kitchen, he has nothing to hide. His menu offers what he calls “fine but not pretentious dining” and he enjoys cooking less popular vegetables, such as beetroot and cabbage. Originally from Burgundy, Gregory spent eighteen years travelling the world and has worked for a three-Michelin Star restaurant with venues in Paris, Belgium, Tunisia, Geneva and Lyon
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.
Gustaaf Boshoff was bitten by the food bug at an early age and his passion drove him to study to become a chef. After graduating from culinary school, he honed his skills in Michelin-starred establishments in Europe. The Green Goose is his homage to showcasing humble dishes but with a fine-dining twist. He opts for sustainability and is very clear with all his suppliers that he wants to source ethical and seasonal ingredients.
*Disclaimer: WWF-SASSI does not endorse or certify restaurants/businesses/establishments but rather works with culinary champions to improve their sustainable seafood offerings and reduce demand for exploited species. The WWF-SASSI logo should not be on menus or displayed in restaurants, please let us know if you see this by emailing us at [email protected]
