“Foraging flavor, firing up change — and occasionally my eyebrows”
Hey, I’m Gabriel — chef, educator, sustainability nerd, and the one-man firestarter behind Fire&Forage.
I’ve always believed that food should mean more. Not just fuel or flavor, but a force for good. Over the years, I’ve fallen in love with cooking that tells a story — one that’s deeply rooted in seasonality, local sourcing, and zero-waste practices. There’s something powerful about knowing where your ingredients come from, how they were grown, and how they impact the people and the planet.
Lately, I’ve been diving even deeper into indigenous African ingredients, rethinking how we cook in wild and remote spaces, and finding joy in the idea that food can be both ethical and delicious. I’m not here to make anyone feel bad about what’s on their plate — I just want to open up new ways of thinking. Stir curiosity. Offer fresh, sometimes slightly sassy perspectives. And maybe save a bit of money and the earth while we’re at it.
Through Fire & Forage, I help lodges and chefs rethink the way they approach their kitchens — using fewer food miles, growing their own produce, training staff to feel empowered, and creating systems that work in real-world conditions. Whether it’s consulting in the bush, teaching knife skills in a sand-floored kitchen, or brainstorming clever uses for carrot peels — I’m in my element when I’m sharing, connecting, and creating solutions that stick