Meet Chef Bakiel
Bakiel Ben Shomriel, "The Soy Chef," is a pioneering culinary artist redefining plant-based food in South Africa. Forget boring vegan options – with over 20 years' experience, Bakiel crafts exceptional, flavour-packed cuisine designed to delight everyone, from dedicated vegans to curious flexitarians and even committed meat-eaters.
His journey, rooted in the rich traditions of the Hebrew Israelite community and refined through global research and innovation, focuses on delivering extraordinary dining experiences. Bakiel combines time-honoured techniques with a modern, creative approach to plant-based cooking.
Culinary Expertise
Vegan Protein Mastery
- Signature Seitan Creations: Artisanal wheat-based proteins with authentic textures and complex flavours.
- Tofu Transformation: Diverse preparation methods showcasing tofu's versatility.
- Tempeh Specialisation: Crafting fermented soy products with distinctive flavour profiles.
Flavour Development
- Umami Expertise: Creating deep, satisfying flavours using specialised techniques.
- Signature Spice Blends: Proprietary seasonings that elevate simple ingredients.
- Sauce Craftsmanship: Vegan reductions, glazes, and marinades.
Artisanal Vegan Cheesemaking
- Aged Varieties: Cultured plant-based cheeses with authentic ageing characteristics.
- Speciality Styles: Artisan smoked gouda, mozzarella, and blue cheese alternatives.
- Functional Properties: Cheeses designed to melt, stretch, and gratinate perfectly.
Professional Vegan Services in Johannesburg & Cape Town
Private Chef Experiences
- Intimate Dinner Parties: Personalised multi-course vegan dining experiences.
- Special Occasion Celebrations: Bespoke menus for birthdays, anniversaries, etc.
- Corporate Entertaining: Executive-level plant-based catering.
Culinary Education
- Private Cooking Classes: Hands-on instruction in vegan techniques.
- Group Workshops: Interactive demonstrations (protein, cheese, flavour).
- Professional Development: Training for chefs and food service.
Menu Development & Consultation
- Restaurant Menu Creation: Profitable and appealing vegan options.
- Product Development: Commercial plant-based products.
- Food Business Strategy: Guidance for vegan entrepreneurs.
Culinary Gallery
Professional Background
Bakiel's extensive experience includes:
- Founder of Eat 2 Live Enterprise (now Gahn Eden), a pioneering SA vegan food company.
- Creator of one of the first rural SA tofu factories using organic farming.
- Introduced tempeh to the South African market.
- Key contributor to the Global Seitan Society.
- Studied advanced soy processing at North Dakota State University & Northern Crops Institute.
His global research includes fact-finding missions in China, Mauritius, and Israel (Teva Deli Factory, Negev Desert sustainable agriculture).
Philosophical Approach
Bakiel's culinary philosophy centres on:
Inclusive Excellence
Creating vegan foods so exceptional they appeal to all eaters.
Cultural Heritage with Innovation
Honouring traditions while reimagining them in plant-based forms.
Ethical Satisfaction
Demonstrating extraordinary culinary pleasure requires no animal products.
Whole Food Focus
Prioritising minimally processed ingredients and traditional fermentation.
Knowledge Sharing
Empowering others through education about plant-based cooking techniques.
"Outside of concepts, food is just food—and extraordinary food needs no animal products."
– Chef Bakiel Ben Shomriel
Book Your Experience
Transform your next dining experience. For enquiries about private chef services, cooking classes, or consultations in Johannesburg, Sandton, Rosebank, and surrounding Gauteng areas, please contact:
Get in touch via email, phone, or Instagram to discuss your requirements.