Let’s start with your philosophy of “radius cooking”. What does it mean to you, and how did it grow from a kitchen practice into something that now touches the whole community?

Radius cooking is about our connections with local suppliers and the small businesses that we empower. Our dining experiences start from our radius and we source outwards. Many source inwards, getting the best from as faraway as possible. We source the best from the closest possible suppliers and celebrate indigenous ingredients. We pay homage to traditional food through the skill and creativity of our team, so our guests truly feel and taste the close radius of our cooking and our love for what we create.

Xigera’s connection to Maun’s farmers, co-ops, and local producers is inspiring. How did those partnerships begin, and what difference have you seen them make?

These partnerships came about because of a need (and my frustration) for better produce, and to shine a light on local ingredients. I left Cape Town, where you have access to amazing ingredients, and couldn’t accept the lack of produce here. Through support, engagement, and telling local producers what I dreamt of, we were able to commit to and support local suppliers. This set a new standard. There’s a stark difference between where we started and where we are now, and we love that Xigera has also inspired others in the industry to improve.

During COVID, you helped launch the Poly Tunnel Project in Maun. What inspired that idea, and what does it mean to see it still thriving today?

A local hydroponic farmer, Mauri Ristola, had just launched during the pandemic and was receiving very little support. We jumped on his project because we saw its value. We supported him through the pandemic, and now his business is flourishing. Mauri has grown us all sorts of vegetables, herbs and lettuce - my wish lists have challenged him! He now receives support from all over the delta. This relationship led us to develop our own Poly Tunnel Project with Mauri and another local partner - an incredible development for Xigera, our philosophy, and our local community.

You’ve trained and mentored many young chefs. What drives you to give back in this way, and how does it feel to watch their growth and success? Any stories/ outcomes you’d like to share?

As a chef and a family man, I have a responsibility to pass on knowledge and skill. My sous chefs are my pillars of strength, hands-on with skill development and fundamental to the growth of our kitchen. If my chefs can cook something better than I can, then I have succeeded! Our junior chefs have become chefs de partie; we have students who have become sous chefs; and our first graduate from our culinary programme - a kitchen porter - is now our breakfast chef. It’s an honour to create succession.

Finally, if you could share one message with everyone across our business, what would it be?

In our kitchen, I say "Lead with Love", meaning that whatever you do, whatever task, big or small, do it with love and care. Caring, personally and professionally, about the well-being of our team and our honoured guests means that we live and fulfil our purpose. Our guests feel that love in the service we deliver.