What about Nice and the historic Port area caught your attention when looking to open a restaurant in the region? 

JH: In 2013, I was working on a luxury yacht off the coast of Monaco. By then, the idea of starting my own restaurant was very much front of mind and I was on the look-out for premises. One day as I was exploring Nice Vieux Port, I stumbled upon a closed-up motorcycle repair shop in a bohemian part of the city a few block’s up from the port that had a sign outside that read, Restaurant possible. It felt like the fates were trying to tell me this is the place I was looking for – and they were right! Since opening JAN, Rue Lascaris has evolved into one of the city’s most charming streets for one-of-a-kind eateries and shops.

With an increasingly eco conscious consumer how do you incorporate sustainability and ‘green’ mind-set, both hot trends for travellers and diners?

JH: I’m not big on trends, but I think the entire food world has become extra mindful of sustainability, becoming less wasteful, considering more plant-based alternatives. Just over a year ago, Restaurant JAN entered into a partnership with L’Abeille Nice, a boutique hotel, whose courtyard has become the restaurant’s vegetable garden. All the ingredients we use in our preserves during our cheese course (served at MARIA, the private dining space across the street from JAN) are grown in Le jardin du JAN and during the summer, we host picnics in the garden.

You have honoured your heritage in a number of touching ways throughout the restaurant and menu, please could you outline them so avid diners can soak up the story behind the exceptional skill?

JH: With every dish I create, I always wonder what my grandmother (Maria) would have made of it. She was undoubtedly my greatest influence growing up. She taught me to bake my first loaf of bread, bake my first cake, make my own potato salad... it all started with her. I also find that she keeps it real, and her presence brings an authenticity to my work, which is so important. South African food is bolder than what the French are used to, so over the years I’ve found myself toning down the cinnamon, cloves and nutmeg in favour of much “tamer” dishes. But I’ve also pushed the envelope a lot. Charred flavours are a particular favourite at JAN, like our braaibroodjie (a flame-grilled toasted sandwich of cheese, tomato and chutney) macaron, or boerewors (a South African sausage often made of beef mince, pork and lamb, and flavoured with toasted coriander seeds and a mix of black pepper, nutmeg, cloves and allspice) soup. Melktert (a cinnamoninfused type of flan) has been a signature of the restaurant since the day we opened our doors in 2013.

As the first South African chef to be awarded a Michelin Star, can you convey your emotions on learning about this huge achievement. How did such an accolade influence your style and your team?

JH: It was the essence of feeling overwhelmed. My French wasn’t great at the time, so when the Michelin Guide phoned me, all I heard was the words Michelin and congratulations. I never saw it coming. We had only been going for just under three years, and I think JAN was still very much an oddity. I mean, people would often walk by and ask if we were a Japanese restaurant. The concept was totally foreign to them, and pleasing the French palate was a challenge. It was hugely emotional.

I think at the core, my team and I have remained largely the same. We’re humble. But the star does come with a lot of gravity. There’s a certain expectation, so you’re probably less inclined to colour outside the lines, although I don’t like to play it too safe either. The moment we lose our identity, we forget why we’re doing this in the first place.

What is that secret ingredient which a visitor can take away and apply to their everyday lives, business and roles?

JH: Be kind. If you approach everything with kindness and warmth, it shows. Anyone who walks through our door is treated like they belong there, no matter what their background. But kindness starts with yourself