In the rugged beauty of South Africa’s Western Cape, where mountain slopes burst with fynbos and the air hums with life, Gregory Henderson moves quietly through the landscape. Known to many as ‘The Forage Chef’, he is part explorer, part culinary archaeologist — a man who tastes the land as much as he studies it.

With more than two decades spent commanding the heat and rhythm of high-volume kitchens, Henderson’s culinary journey has taken him from bustling hotel brigades to serene wilderness lodges. As Group Executive Chef for two of South Africa’s leading hotel management companies, he honed not only his craft but also a philosophy rooted deeply in sustainability, biodiversity, and respect for the earth’s natural abundance.

Henderson’s cuisine is guided by the rhythms of nature. He speaks of indigenous plants and wild edibles — the leaves, roots, and berries that once sustained generations — with the reverence of a storyteller. His mission is clear: to preserve the heritage of wild foods and to remind South Africans that the land itself has always been the truest larder.

His commitment has not gone unnoticed. In 2018, Henderson was named Best Head Chef Africa by the WLRA and earned the Global Winner title for ‘Most Sustainable Dining Experience’ at the LUX Awards — recognition for his devotion to a regenerative approach to food. Earlier in his career, his precision and artistry earned him a Silver Medal at the Hostex Salon Culinaire Competition in 2006 and a place as a Chef of the Year Regional Finalist in 2007.

But accolades, for Henderson, are secondary to purpose. His greatest passion lies in the wild — in foraging through untamed landscapes, discovering flavours that tell the story of South Africa’s ecosystems. Having travelled extensively across the continent, he has absorbed the wisdom of countless African culinary traditions, blending them into a style that is at once ancient and innovative, humble and visionary.

Beyond the plate, Henderson invests deeply in people. Believing that food can be a bridge to empowerment, he employs and trains local community members, sharing knowledge and fostering growth through a self-developed Biodiversity Academy for Food and Wine — a programme designed to cultivate skills while nurturing respect for the natural world.

Today, surrounded by one of the richest floral kingdoms on Earth, Henderson continues to forage, teach, and inspire. Each dish he creates is a story of land, legacy, and sustainability. A true custodian of the wild pantry, Gregory Henderson looks to the past to feed the future — one indigenous ingredient at a time.

W: Palm House
E: Restaurant Reservations
T: +27 21 745 5008
A: 10 Oxford Street, Upper Wynberg, Cape Town, 7800, South Africa
W: Cape Tourism

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