Sue Gajsthar

What does your company do?

The Vegan Chef is a pioneering plant-based culinary brand that creates delicious, sustainable, and accessible vegan food. We have a chain of restaurants, we specialize in gourmet catering, manufacturing local meat free alternatives,cooking workshops, and innovative product development, proving that ethical eating can be both flavorful and exciting. We are the only vertical integrated plant based business in South Africa. Beyond the kitchen, we advocate for mindful food choices through education on health and environmental benefits. Whether crafting chef-designed meals, teaching plant-based cooking skills, or collaborating with local producers, our mission is to inspire a shift toward compassionate dining—without compromising on taste. The Vegan Chef makes plant-based living irresistible, one dish at a time. The Vegan Chef also powers the Fourways Rustic & Gourmet Market, that promotes local and Lekker talent and assist with boosting the local economy by creating jobs and growing over 50 small businesses. The market is also the only sustainable and vegan night market in South Africa.

What is your biggest success?

As the founder of The Vegan Chef, my mission has always been to revolutionize South Africa’s food industry through innovative, sustainable, and delicious plant-based cuisine. Among my proudest achievements is earning the Best of Joburg Award for Best Vegan Restaurant and being named Runner-Up for Best of Durban, proving that ethical dining can thrive nationwide. In 2024, The Vegan Chef was honored as an Uber Eats Award Winner, further cementing our impact in the digital food space. My work has been recognized globally, including being named among ProVeg International’s Top 10 Women Changing the Future of Food during Women’s Month—an accolade celebrating leaders driving culinary transformation. Locally, I was part of EY Winning Woman (2021), a testament to my leadership in entrepreneurship and sustainability. I’m am the proud founder of the Fourways Rustic & Gourmet Market, that promotes local and Lekker talent and assist with boosting the local economy by creating jobs and growing over 50 small businesses. The market is also the only sustainable and vegan night market in South Africa. Through The Vegan Chef, I continue to challenge norms, inspire conscious eating, and empower women in business—one plant-based dish at a time.

What has been your biggest hurdle?

One of my biggest hurdles in building The Vegan Chef has been shifting perceptions in a meat-centric market, where plant-based dining was often seen as a niche rather than a mainstream choice. Early on, sourcing consistent, high-quality vegan ingredients was a challenge, requiring me to build relationships with local farmers and suppliers to create a sustainable supply chain. Another obstacle was scaling the business while maintaining our ethical standards and culinary excellence. As demand grew, so did the pressure to balance rapid expansion with the authentic, health-driven experience our customers love. Financial constraints in the early stages also tested my resilience, pushing me to bootstrap creatively while proving that a vegan business could be both impactful and profitable. Despite these challenges, each hurdle became a stepping stone. Today, The Vegan Chef stands as proof that passion, persistence, and a commitment to change can transform obstacles into opportunities—one plate at a time.