How Chefpanzee is Disrupting the Food Delivery Status-Quo

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Disrupting the Food Delivery Industry – How Founders Indu Sudhakar and Caleb Askins Launched the Next Big Thing!

Follow the global inspirations of Indu Sudhakar and Caleb Askins, the dynamic couple behind the latest food delivery platform–Chefpanzee. With Chefpanzee, your food delivery options are no longer confined to factory pizzas or Americanized Chinese food that seems to come from the chronicles of horror movies more than from the kitchen of a Beijing-born cook.

The innovative food delivery platform offers stay-on-the-couch culinary options from all over the world: with Chefpanzee, you get gourmet meals cooked by a local chef delivered straight to your home.

A Food Delivery Startup – How was Chefpanzee Born?

On a Californian night back in 2010, Caleb was craving shrimp scampi but all delivery and restaurant options were already closed. A couple of years later, while in Business School, Caleb had to pitch a business idea in front of local entrepreneurs. He had developed an online platform that allowed consumers to pick and choose from various chefs and send their food requests via that platform.

As Caleb traveled to the four corners of the world, Caleb and his wife Indu Sudhakar took notice that the best foods were most often found in mom-and-pops and hole-in-the-walls. At the time, Indu was also growing frustrated with an industry that was only providing mediocre food options at exorbitant prices. Indu and Caleb both knew that part of the rich experiences they had in local restaurants abroad was the direct interaction with the chefs, the history, and the local culture. So how could they combine all of these magical elements into one service? That’s how Chefpanzee was born.

Caleb and Indu merged the authenticity of local chefs with technology to provide an affordable and palatable experience of world cuisine in the comfort of your own home.

Founders Caleb Askins and Indu Sudhakar at a Chefpanzee pre-tasting with Chef Roody, Chef Jesus and Salt Lake City’s Top Foodie Blogers

What makes Chefpanzee a revolution in the culinary scene of Salt Lake City?

The overly processed fast-food delivery chains might still be the first go-to for many in the Salt Lake Valley, but at Chefpanzee we are changing that. We believe that food is a rich experience above all else, and therefore should taste authentic and feel wholesome. We plan on changing the landscape of the food delivery business in Salt Lake City by offering high-end dining cooked in authenticity.

Unlike most restaurants, the customers will get to know the face behind the fresh food at Chefpanzee. You can find the bio of each chef right next to their menu…finding a bit of palpable inspiration to spark your taste buds.

We currently feature an array of ten exotic chefs from Puerto Rico to Haiti, from Jamaica to Russia, passing by Cuba, Kenya, Afghanistan from the deep South of our America.

It is important for us to continue developing our relationship with our local chefs to ensure the best possible culinary experience for the consumer. A couple of weeks ago, our featured star chef was Haitian Chef Roody Salvator.

Chef Roody Share his Love for The Caribbean and Haitian Cuisine

When he was 11 years old, private chef Roody cooked his first meal after leaving Haiti for a better future: white rice with an avalanche of salt. He continued to refine his cooking skills over the years. One evening, he cooked a Haitian meal for his math study group and a friend suggested that he should share his talent with others, he decided to turn his talent into a vocation. He has been introducing people to the rich tradition of creole food ever since. If you order from Chef Roody, you will love the traditional pulled pork Bannann Pézé with a flavor that says “please give me a second serving of that immediately.” Smashed, fried plantains filled with pork marinated for 24 hrs in an authentic Haitian spice blend will change the way you see pulled pork forever.

Chef Roody Share his Love for The Caribbean and Haitian Cuisine

When he was 11 years old, private chef Roody cooked his first meal after leaving Haiti for a better future: white rice with an avalanche of salt. He continued to refine his cooking skills over the years. One evening, he cooked a Haitian meal for his math study group and a friend suggested that he should share his talent with others, he decided to turn his talent into a vocation. He has been introducing people to the rich tradition of creole food ever since. If you order from Chef Roody, you will love the traditional pulled pork Bannann Pézé with a flavor that says “please give me a second serving of that immediately.” Smashed, fried plantains filled with pork marinated for 24 hrs in an authentic Haitian spice blend will change the way you see pulled pork forever.

Chef Jesus – The Top Puerto Rican Chef in Utah 

If you crave Puerto Rican food but don’t know where to go in Salt Lake, we’ve got you covered:

Chef Jesus cooks the best Mofongo I have ever tasted: ripe plantains served in a rich house garlic sauce and chicharrones (deep-fried pork skin).

When Jesus and his wife Kim moved to the Salt Lake Valley in 2013, there was a serious lack of Puerto Rican foods so they decided to take the matter into their own cooking hands and launched the first Puerto Rican Food Truck in SLC.

2019 Goals for Chefpanzee

We hope that Chefpanzee will continue disrupting (in a positive and tasty way) the food delivery industry in Utah to eventually expand the platform to new cities. Chefpanzee might ultimately become “THE app on everyone’s phone that allows customers to request customized, worldly dishes and have talented chefs fulfill them with ease in a timely manner.”

Chefpanzee might be the food treasure chest that Salt Lake City and communities nationwide need to showcase their local culinary artists to the world. View our live menu and join Chefpanzee Nation by subscribing to our newsletter. 

Chefpanzee Team

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