With a stellar 29-year career and a passion for mentorship, sustainability, and innovation, Chef Leon leads a team of 52 chefs across eight venues at the resort. His menus blend tradition with creativity, placing emphasis on regional favourites elevated with refined flair and global influences.

At Labriz, Chef Leon reimagines the beloved Potjie—a traditional South African stew cooked slowly over an open flame. Instead of the usual oxtail, this island-inspired version brims with mussels, calamari, and fish, gently simmered in a rich tomato-fennel base. True to tradition, the pot isn’t stirred during cooking, allowing each layer to cook in harmony and infuse the dish with depth and character. It’s comfort food with a Seychellois soul—perfect for those who crave bold, slow-cooked flavours with a coastal edge.

Another favourite that’s made its way to the island is Boerewors with Pap and Chakalaka, a dish deeply rooted in South African braai culture. Chef Leon transforms this rustic comfort food into a playful, upscale dish by creating mini pap cakes topped with boerewors sliders, served alongside a quenelle of chakalaka—a spicy, vibrant relish made from tomatoes, onions, carrots, and beans. It’s a plate full of warmth, flavour, and just the right amount of fire—offering guests a new way to experience an age-old favourite.