About Val The Vegan Chef
Val The Vegan Chef is the result of many years of passionate work in the busy Sydney hospitality scene, a rebellious attitude towards waste and animal cruelty, and an extended knowledge of fusion high-quality cuisine.
In Sydney, I changed the course of my career embracing my passion for food, culture, art, and details.
I worked for corporate hospitality groups such as the Morrison (Watsons Bay Boutique Hotel) as well as the successful family-oriented business Belgrave Cartel in Manly.
I co-owned The Dandylion Bondi, a vegan-vegetarian little gem in the heart of Bondi Beach from 2014 to 2017.
Val The Vegan Chef is the result of many years of passionate work in the busy Sydney hospitality scene, a rebellious attitude towards waste and animal cruelty, and an extended knowledge of fusion high-quality cuisine.
In Sydney, I changed the course of my career embracing my passion for food, culture, art, and details.
I worked for corporate hospitality groups such as the Morrison (Watsons Bay Boutique Hotel) as well as the successful family-oriented business Belgrave Cartel in Manly.
I co-owned The Dandylion Bondi, a vegan-vegetarian little gem in the heart of Bondi Beach from 2014 to 2017.
I collaborated with catering companies such as Dear Prudence, Mint Tea, and Rosewater.
I have been teaming up with Chefin, events, and catering groups, and curating their vegan section.
Now I bring my creativity, skills, and professional attitude directly to you.
I believe my mission is to make people aware of the infinite flavoursome possibilities of vegan cuisine.
Now I bring my creativity, skills and professional attitude directly to you!.
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