Aneri Nathu Owner of Mumbaiwala

Aneri is a second-generation Kiwi-Indian whose life has been shaped by her family’s hospitality legacy. After running her parents’ Queenstown restaurant, she opened Mumbaiwala Christchurch. “What I love most is the ability to create something that brings people together. Hospitality is one of the few industries where you can genuinely impact someone’s day in a positive way – whether that’s through food, atmosphere or a sense of connection.”

Mumbaiwala pioneered Indian street food in New Zealand and, at just 28, Aneri opened Mumbaiwala in Auckland. “The past year has been one of the most challenging, but also one of the most defining. I’m most proud of the resilience it has taken to keep the business going through a tough economic climate. On a personal level, I’m proud of simply not giving up. There’s a lot that happens behind the scenes, and continuing to show up each day, push forward and believe in what we’ve built is something I’m incredibly proud of.”

Over the past year, Aneri has focused on championing manaakitanga, using food to foster connection, care and joy. Through community fundraising nights and partnerships with Everybody Eats, she shows how hospitality can create social impact while mentoring young women in leadership. “I want every young woman to believe in herself and know that if you put in the work, dreams are possible.”

Instagram – @nathuaneri
Instagram – @mumbaiwala_nz

Vicki Young Freelance Food Writer & Private Chef

Driven by creativity and ambition, Vicki Young is a culinary force immersed in every corner of the food world. Starting out with a self-taught cake business alongside a 9-to-5 job, Vicki later attended culinary school to refine her pastry skills. Following this, she went on to work in bakeries, cafés, restaurants and private residences across the capital, building a loyal following for her creative desserts.

After 12 years as a chef, as well as guest writing, food styling and recipe development, she made the move to Auckland, where she worked in fine dining, film catering, baking tuition and private cheffing before returning to her roots in food styling and freelance writing covering food, travel and culture.

“What I love most about my role is that no two days (or weeks!) are the same. Not only am I privileged to cook across a variety of settings, but I get to apply the science and creativity behind it. Connecting people across all cultures and beliefs over the dining table, by using my culinary knowledge and skills as a voice in bringing light to historical, cultural and societal issues, is powerful. It’s the opportunity to share my writing, deep-dive into the local food scene, and have those face-to-face conversations with chefs, restaurateurs, farmers and growers across Aotearoa and beyond.”

Instagram – @vickieats

Samantha Lloyd Founder of Gigi’s Coffee & Matcha Cart

At just 20 years old, Samantha Lloyd purchased a coffee cart from Facebook Marketplace and set out to build her own Christchurch coffee and matcha business. Since opening in December 2024, Gigi’s Coffee & Matcha has grown steadily, now serving thousands of customers every week.

“It still feels surreal that something I built from scratch has become a small but loved part of the Christchurch coffee and matcha scene.”

Gigi’s Coffee & Matcha has built a strong online following, riding the wave of the ever-growing matcha craze. Audiences regularly tune in on TikTok and Instagram to see the creative daily treats Samantha whips up.

“Our speciality drinks are what set us apart, and creating new and unique flavour combinations is one of my favourite parts of the job. We also rotate our menu seasonally, which keeps things exciting and means I’m constantly thinking of new and creative drink ideas. Some past favourites include a cinnamon roll latte (my favourite food ever), a banana pancake latte, an almond croissant latte, a lavender and honey matcha and my personal favourite, a sea salt caramel matcha.”

Instagram – @gigiscoffeeandmatcha
TikTok –  @gigiscoffeeandmatcha

Auda Finan Founder of Savour Vegan Creamery

Innovative, award-winning plant-based cheese, butter, yoghurt and spreads made with natural ingredients are at the heart of Auda Finan’s brand, Savour.

“I’ve been surprised by how many people in New Zealand are sensitive or allergic to dairy. At the Women’s Lifestyle Shows in Hamilton and New Plymouth, the heart of dairy country, we saw firsthand just how many people were actively searching for great-tasting alternatives.”

Since 2017, Auda has grown Savour into a trusted New Zealand brand stocked by leading retailers nationwide.

“Food plays such a key role in our health and wellbeing. Gut health and soil health are incredibly important to me, and they play a key role in how I develop everything we create.”

Winning over full-dairy customers who arrive wary of vegan cheese, only to try it and fall in love with the flavour – that’s what makes creating delicious plant-based food so rewarding for Auda.

“Mindful eating, or eating consciously, is also very important to me, especially at a time when there’s never been such easy access to dopamine-heavy, processed foods. Our products encourage people to eat more intentionally, enjoy smaller portions and make choices that are both ethical and nourishing.”

Instagram – @savournz
Facebook –  @savournz

Want to learn about other inspiring women working within our diverse world of food and drink? Head to wifd.co.nz to discover more and find information about this national initiative created to network, educate and support women across the sector.