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Gregory Henderson
de Tafel
Chef Gregory Henderson, known as The Forage Chef, is a champion of wild foods, indigenous ingredients, and regenerative culinary practice. With over two decades leading high-performance kitchens, his philosophy is rooted in sustainability and heritage, preserving South Africa's indigenous flavours. Accolades include Best Head Chef Africa 2018. At Palm House Boutique Hotel, he leads de Tafel, pioneering a biome-based approach to South African cuisine — celebrating the country's nine distinct biomes and their edible food systems. His work advocates for biodiversity, responsible foraging, and the revival of indigenous culinary knowledge.
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