A Michelin Star worthy chef - Samanzi Lodge, Victoria Falls, Zimbabwe. I am a seasoned traveller with a background in the airline, hotel, and travel industry. I later changed career and became a business owner within hospitality. I have around five hundred posts on TripAdvisor, all concerning private travelling, for which I have paid myself. I am currently in Victoria Falls, Zimbabwe, enjoying a six-week stay. This is my fourth extended stay here. I have local friends. I have stayed at different venues, and while I am not an in-house guest at (Shongwe’s) Samanzi Lodge, I have enjoyed quite a few meals here. Introduced by local friends, this has become my go-to place, when I am not dining out around town with friends, though we all tend to favour this place. There are many lodges getting away with serving mediocre food, simply because their guests stay two or three nights and move on after seeing the Falls and a little of town. There are a few lodges serving tasty food, and what a pleasure that is. Then there is Samanzi Lodge. I would evaluate the food here on the level of those wineries in South Africa where food and wine are given such a high priority that they only engage highly professional, dedicated, and knowledgeable staff. One such South African gem has landed here, and I take the liberty of writing this review having enjoyed both lunches and dinners at the hands of Chef Jason and his team. I very much hope that the management and ownership of Shongwe / Samanzi Lodge are aware just how special a talent they have in Chef Jason and his team. Their professionalism, creativity and dedication must be a real asset to Samanzi and, in my view, to Victoria Falls as a whole. Chef Jason and his team produce dinners that any high-end restaurant would be proud to serve. It is not only about the presentation, although the dishes certainly look the part. (See photos.) It is the knowledge, creativity, diligence, and the work behind the scenes, that really stand out. It is obvious for a foodie, that the kitchen makes its own stocks from what would otherwise be discarded from fruit, vegetables, fish, and meat. That says quite a lot about the way this kitchen works. Nothing is simply treated as waste, and flavour is built carefully from the ingredients available. This is the sort of professionalism that may not be immediately visible to a guest sitting at the table, but it is exactly what makes a kitchen exceptional. You will see from the photo documentation that I am not kidding you. I am one hundred per cent honest. You should also know that the prices here are completely on a level with menus for dinners and lunches at other venues, lodges, cafés, and restaurants in town. Samanzi still welcomes guests who are not staying in-house. Not all lodges have the capacity to offer this service. While in-house guests naturally take priority, I have been able to get a table every time I have turned up. The staff here are s