With two decades of experience in running fast pace, high volume, professional kitchens, Chef Gregory Henderson having received several recognition awards and medals, his most recent “Best Head Chef in Africa” was awarded in 2018, a title that he is very proud of. Henderson believes in employing local community staff to develop and transfer skills to elevate the competency level of mostly unskilled labour, he says " a skilled work force is vital to the success of any business and certainly make running operations easier, but it is by far more rewarding to develop that skill in a passionate and willing individual that does not have the funds or resources to obtain formal training. I enjoy going on this journey with them." Wild Foods is his biggest passion, he says, "We live in country that is bountiful with wild foods and indigenous ingredients. Our ancestors survived on these foods and edibles for generations. I consider myself custodian of wild foods and my aim is to be part of the preservation of wild foods and the heritage of our indigenous ingredients. It is this philosophy that has attained him the title of “Most sustainable Dining Experience, Global Winner” also in 2018.