Sustainable Culinary Practices
Michelin-Star Dining Experience
Local Ingredient Sourcing
Rooted in South Africa’s Mpumalanga province, Jan Hendrik’s culinary path is shaped by a lifelong connection to wholesomeness, sustainability, and wellbeing. Inspired early on by his mother and grandmothers in the kitchen, he went on to earn his first Michelin star within three years of opening his celebrated restaurant on the French Riviera.
As a passionate advocate for the environment, he serves as an ambassador for WWF and is deeply committed to reducing waste across the food and hospitality industry. His restaurants are known for their use of local and foraged ingredients, refined epicurean experiences, eco-conscious practices, and the personal stories woven into each dish.
During his exclusive residency at Datu, he will collaborate with our Ayurvedic chefs to create a truly distinctive dining experience for guests fortunate enough to be on retreat at the same time.