About Us

The Plant Candi Team

Plant Candi is a global consultancy providing expert talent for any food and catering events or experiences. ‘Owned and operated by restaurant chefs with many years’ experience in a variety of high end establishments this team will make beautiful plant based dining and food mainstream, delightful and tailored to your needs.

Reuben and Peter are passionate about making each job excellent. This can be; private dining, restaurant pop ups and consultancy, menu design, celebrity and film set catering, policy and government advice and television radio and new media.

We look forward to hearing from you.

Reuben Waller

Reuben Waller is a restaurant and food expert currently using his skills and talent gained from his Michelin Star years to take plant-based food culture mainstream.
As a key influencer of this global trend, Reuben is able to change perspectives that lead to constructive changes in eating and lifestyle through the creation of beautiful, casual plant-based restaurants and cookbooks.
Reuben is the master chef responsible for the creation and establishment of Rootcandi in Brighton England, Nordvegan in Oslo Norway and SNCKBR IV in Utrecht Holland. Whilst at Rootcandi Reuben was included in the Great British Chefs cookbook in 2014, the first ever vegan recipe included in this prestigious publication. The Nordvegan concept/franchise is soon to open further outlets across Scandinavia, following the December 2018 release of the Nordvegan cookbook with 80, beautiful new recipes created by Reuben and Peter. In its first month of being released this cookbook has already exceeded sales expectations by more than 30%.
Reuben’s most recent project: Eating Our Way to Health, a cook book which contains 170 plant-based recipes created by both him and Peter over a four-year timeframe has been their most ambitious yet. The project is a collaboration with many high-profile celebrities and noted figures devoted to causes such as environmentalism and sustainability for our planet.

Peter Payne

As a passionate vegan chef Peter has been inspired to create healthy, fun and wonderful plant-based meals. Following more than 20 years as a chef in some of the world’s most high-end dining and catering establishments; Peter anticipated that the new frontier of nutritious plant-based cooking was the future, and is dedicated to promoting nutritious diets and helping people to make better food choices through creative contemporary menus.
Peter has travelled the globe extensively working at various prestigious establishments and has a particular delight for Asian culture and cuisine; this has heavily influenced his cooking, which is demonstrated in his collaborations on the cookbook Nordvegan and the menus at Rootcandi, Nordvegan and Snckbr.
Peter has been working with Reuben for several years and continues on their most recent project: Eating Our Way to Health, a forthcoming cook book for the full-length feature documentary currently in post-production that is changing the global conversation about food, lifestyle and the planet.


‘Reuben Waller and Plant Candi are magicians. They have a gift for making vegan food so delicious you’d eat it even if you weren’t a vegan.’

Matthew FortFood Critic and Writer

Having worked with the guys from Plant Candi on a number of projects, I always look forward to creative energy they bring, and can rest assured they always deliver a fantastic product.

Opening Nordvegan was a big undertaking for us, but Reuben did an amazing job getting the kitchen up and running, pulling together and training a great team. and along with Peter desiging some fantastic menus and creating the recipes in our top selling cook book.

I highly recommend PlantCandi for their professionalism and excellence.

Mark Galvin

Reuben and Plant Candi have been a fundamental and crucial part in starting WAKU WAKU, the biggest vegan restaurant of Europe. They put together the kitchen hardware, hired and trained the kitchen team and launched a mind-blowing vegan menu.
Their professional approach to challenges and their limitless effort and passion are not less than impressive. For months there were queues at the entrance with people wanting to experience their excellent food and till this day the restaurant has been full 7 days a week.

Floris Beukers

As a life long lover of the business and heading up large F&B groups around the world I’ve been lucky enough to have dined with the best of the best.

The love of my life is an organic only vegetarian as well. She is a fabulous chef and spoils me often. We have a plant based restaurant at our Sydney Ovolo location and eat there frequently so I feel I have a good understanding of plant based dining. Having the opportunity to try Reuben’s plant based menu was mind blowing. Incredible flavours, tricks on the mind with textures and nostalgic tastes. Feeling like I’m actually having duck pancakes but not was a wild ride! Every dish was seasoned to perfection, beautiful presentations and genius creativity.

I’ve now been converted that you can enjoy an incredible night of dining without my life long staple go to meats..

Vincent LombinoGroup Director of F&B - Ovolo Hotel Group