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Restaurants

We provide a delivery option that is a third of the price of other well-established platforms

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Food Trucks

We provide delivery at the same low rate to a segment that often cannot be represented due to constantly changing locations

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Markets

We aim to provide grocery delivery to small, local ethnic markets that have yet to be given an outlet to share their goods

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Farmers & Producers

Soon, we will provide an outlet to obtain the best locally-produced goods without having to wait until farmer’s market days

Our Story

Everyone at Chefpanzee is passionate about 2 things: Food & Travel. While we can’t always travel, we can and should always enjoy the food we eat. Our aim is to connect customers, like you, to the best local restaurants, food trucks, private chefs, caterers, markets, farmers, and producers around. No watered down products. No big chains. Just real, authentic food.

We aim to give our talented neighbors a platform to offer their products and build their brand without the traditional crushing fees that plague small business.

Our Mission

At Chefpanzee, we believe local businesses are the backbone of any community. In order for Salt Lake City to thrive, local businesses need to succeed. The quality of local products is most often unsurpassed. The challenge is getting these top-quality products in front of consumers for easy access.

At Chefpanzee, we work with food trucks, restaurants, private chefs, caterers, specialized markets, farmers, and producers to put the best that our state has to offer within a click away. Our community serving our community. Our money redistributed back into our community.

Our Team

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Indu Sudhakar

Co-founder

Indu was born in Florida, but her parents are from a state in south India called Kerala. Almost all of her extended family still lives in India today. Right out of college she became working in print sales (think “The Office”), and quickly pivoted to marketing technology. Being able to grow a business like Chefpanzee while doing creative projects like designing websites and marketing campaigns has been an awesome experience for Indu. She may be small, coming in at 4’10’’, but never underestimate how much she can eat, and her ability to rap practically every Eminem song. Indu’s favorite places she’s traveled are Mauritius and reunion, hands down. Both places allow her to connect to her South Indian roots while also being heavily influence by Africa, China, and France. The best meal she’s ever had was made by an Indian & French chef who made a goal curry with read beans and rice. When at home Indu distresses by cooking and loves making Asian dishes, her go-to is Beef Redang. She never cooks Indian food because it is always disappointing compared to anything her mom makes!

Joseph Hoehl

Operations Manager

Joe is from Lafayette, Louisiana, but he’s lived in a few different places. After getting a degree in marketing he’s spent the last decade in the transportation and logistics industry, but food is his passion. He’s so excited for the opportunity to work in an industry that he cares so much about. Joe is new to Salt Lake and very grateful to be so close to the beautiful State and National parks that Utah has to offer. When he has the time, he likes to cook chicken and sausage gumbo from scratch!

Caleb Askins

Co-founder

Caleb was born in Eureka Springs, Arkansas. Though most of his family is from Texas, he has lived all over. In case you were wondering…Utah is the best. Caleb spent 5 years in the Army, 82nd Airborne, 3 combat tours. He was severely wounded, which ultimately allowed him to pursue an education and obtain an MBA. Caleb has always been an entrepreneur and a traveler. Though he finds it difficult to pick a favorite place to travel or food to eat, he does concede that it can’t get better than Cottage Pie and Glenmorangie on the rocks in any little pub in the Scottish Highlands. Calebs favorite childhood food was File Gumbo made by his mother. The recipe was given to her by a Cajun neighbor in Ponchatoula, Louisiana. While Caleb loves food… never ask him to eat Mayo. He just won’t.
“There is nothing I like doing more than nothing. If I can travel and do nothing, even better. If I can travel, eat amazing food and do nothing–I’ll be living my best life. While doing nothing is not yet a practical plan to achieve success, I can run a food business that allows me to eat amazing food and occasionally travel!”

Brandon Cravens

Business Development Director

Brandon was born and raised in the Ozark Mountain region, and enlisted in the Army after High School. After being stationed in Louisiana, he developed a deep love for authentic Cajun food. Brandon has traveled all over the world and tried many different cuisines. One of his favorite food memories from traveling the US is eating a Pastrami Sandwich at Katz’s Delicatessen in NYC. His favorite food from traveling abroad would have to be Afghani Qabili Pilau Rice served with Beef and Lamb Kabob.

Benjamin Parsons

Business Analyst

Benjamin has lived in Salt Lake City for the past 14 years, and has enjoyed watching our community explode and diversify culturally as people migrate from all of the country (and world), to settle on the beautiful Wasatch front. Although he’ll be moving to LA this fall and will be working remotely, Utah will always be my home.
Benjamin obtained his undergrad from the University of Utah in Business Economics and Analytics, and is beginning his Masters in Business Analytics at UCLA this October. While obtaining my bachelors, Benjamin worked in the food and bar industry for several local Mom and Pop establishments in the downtown SLC area. One thing he learned quickly is that everyone knows each other and he was immediately been initiated into a second family! The passion for food, entertainment, and service attracts a specific kind of person, and this trait is something that bonds restauranteurs together and creates a tight nit community!
Benjamin likes to travel and wishes he had time to do it more. His favorite travel experience is, hands down, driving the ring road alone in Iceland and seeing the northern lights. When he’s home he loves to cook a sweet polish sausage, a dish his mother made for him when he was young.

Loi Afo

Business Development Specialist

Loi was born in Salt Lake and moved around a bit while growing up, living in American Samoa and California. He was raised by his grandmother who owned a bar, so he really grew up in the restaurant industry. Loi was helping out at the age of 10, and not only helping out but hustling the patrons at pool. HIs favorite place to travel is either Hawaii or Florida, he loves anywhere he can experience a melting pot of different cuisines and cultures. While traveling he’s loved eating Jamaican oxtail stew, as well as the Hawaiian variation of Oxtail soup. While at home he makes Hawaiian BBQ chicken, fried noodles, and fried rice.