Chef / Restaurateur Craig Willis From a childhood spent growing fresh produce and cooking, a family orchard in northern New South Wales, Australia. Ten years training in iconic Sydney restaurants under the masters of Modern Sydney food, Stints on Lord Howe Island, a Starge in France, Craig arrived in Shanghai in the year 2000. Instrumental in Wagas foundations, Craig is the chef behind Shanghai’s favourites - Mr Willis & La Strada. Now also serving rustic honest fare for sharing at Henkes and Bang by Mr Willis. Craig’s passion is for simple well-cooked food, creating an Australian mix of influences from Europe, the Mediterranean, the Middle East and Asia.