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Reuben has been a fundamental and crucial part in starting WAKU WAKU, the biggest vegan restaurant of Europe. He put together the kitchen hardware, hired and trained the kitchen team and launched a mind-blowing vegan menu.
His professional approach to challenges and his limitless effort and passion are not less than impressive. For months there were queues at the entrance with people wanting to experience his 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

‘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