Vegan Chula was founded in 2021 by Chef and Owner, Danielle Andrea. After graduating from Le Cordon Bleu - San Francisco in 2016, Danielle made the conscious decision to pursue a vegan culinary career, inspired by her personal journey into veganism. She honed her skills by working in New York City's culinary scene for four years before returning to the Bay Area. She began by opening one of the East Bay's first home-based vegan restaurants, legally cooking and distributing food from her own kitchen. The instant popularity and high demand for her food led to the desire to keep expanding to a broader audience. 

While Vegan Chula is not traditional Mexican cuisine, it draws heavy inspiration from it. With a diverse cultural background, Danielle pays homage to both her Mexican roots and culinary experiences she’s had along the way. The menu is designed with tapas and small bites, encouraging customers to customize their plates with a variety of options, rather than committing to one, single large entree. The essence of Vegan Chula is characterized by its fun, vibrant, and playful brand, delivering flavor-packed comfort food crafted with fresh ingredients and house-made recipes.

Danielle's vision for Vegan Chula revolves around spreading love through food in the most humane way possible. All items on the menu are 100% plant-based, made from scratch, and created with love. She believes that food can have a positive impact on the world and strives to minimize the negative effects of current food systems on the environment, animal welfare, and public health, while advocating for a more compassionate and sustainable world.