Chef Gabriel Richter

From my earliest days, I’ve had a deep connection with food. Growing up, I spent

countless hours in the kitchen with my mom, learning the fundamentals of cooking. During school holidays, I would often assist chefs at the Royal Swazi Sun Hotel, where I first experienced the energy of professional kitchens. Over the years, this natural curiosity and love for cooking evolved into a career that has allowed me to work with some of the most renowned names, including Richard Branson, Bill Gates, Alicia Vikander, Lebo M, Tony Yengeni, Victor Matfield, the Prince of Monaco and many more.

Despite my early success, my career took an unexpected turn around eight years ago,when I first started seeing my wife - someone whose passion for animal rights and sustainability sparked a change in me. As a committed meat-eater and hunter, I never thought much about plant-based cuisine or a chef’s role in sustainability, until she yanked my eyes open. What began as an attempt to impress her with my cooking, evolved into the alignment of my values, my creativity and my career in a way I never expected.Now, as a dedicated plant-based and sustainability chef, I take great pride in teaching people just how exciting and dynamic plant-based and sustainable meals can be.

One of my favourite foods to make is a beetroot and dark chocolate bread—a perfect example of how seemingly unlikely flavours and simple, earthy, sustainable ingredients can come together to create something truly special. I thrive on the challenge of re-imagining traditional dishes, taking familiar flavours, and transforming them into fine dining experiences. Whether it’s turning classic South African food into a masterpiece, recreating a gourmet version of the traditional British fish n’ chips, or crafting a dish that

addresses global issues like ocean plastic, every plate tells a story.

For me, cooking is more than just preparing food—it’s about creating an experience that sparks conversation, connection and deep reflection. My passion lies in using food as a medium to raise awareness of important issues, such as sustainability, food ethics, and the power of plant-based diets.

In my kitchen, sustainability and creativity go hand in hand. I focus on sourcing local, seasonal ingredients and seek out suppliers who prioritize ethical practices. More recently, I’ve been exploring African indigenous ingredients, weaving them into my dishes to add depth and honour my country’s roots. My ultimate goal is to continue expanding my influence in the sustainable food movement, mentoring the next generation of chefs, and creating dining experiences that leave a lasting impression.