Cooking with Heart at SF VegFest
Get to Know Rising Star Chef Dhani Rivera
by Christopher Gil, Volunteer Blogger
The word is out on Om Sabor’s Chef Dhanistha (Dhani) Rivera. VegOut and VegNews have both been singing the praises of this Indian- and Mexican-inspired plant-based eatery, the latter offering a glowing accolade, “Good luck trying not to order the entire menu.”
It’s not just the plant-based world that has been discovering what Rivera likes to call her “cosmic vegan dishes” inspired by universal flavors (“sabores” in Spanish). Om Sabor has also been recommended by food critics at the San Francisco Chronicle and Eater San Francisco.
Om Sabor, delighting its guests at both brunch and dinner, is located inside stylish Phonobar at 370 Grove St. (near Gough) in San Francisco’s lively Hayes Valley neighborhood. The bestselling dish is the “clam chowder," which is an earthy offering of hearty oyster and king trumpet mushrooms, celery, potato, carrot, garlic confit, cashew bechamel and crostini; in a YouTube video, actress and vegan-food influencer Tabitha Brown raved about this dish, advising her over one million subscribers that it "literally blessed my entire soul." When on the menu, the hibiscus flower tacos are also an absolute favorite. Rounding out the popular dishes are ceviche tostadas, birria burger, flautas, pesto mac and cheese, Korean bbq cauliflower wings, chk’n paella, truffle mushroom au gratin and the vegetable samosa. An amazing array to tantalize any vegan (or non-vegan) palate.
Rivera’s path to plant-based cooking began in her formative years in India, with her family being lacto-vegetarians residing in a temple where compassion, including toward animals, was a key principle. This belief is based in 3,500-year-old Vedic philosophy.
It was in 2013 that aspiring entrepreneur Rivera started vending vegetarian food at festivals.
“I was just barely doing this as a hobby when an SFVS event in Golden Gate Park inspired me to pursue this business. It feels wonderful to come full circle and be presenting at San Francisco VegFest this year.”
Rivera ultimately decided that it just made more sense to transition to veganism to fully align her values around karma. “The part that gets me the most is cow mothers being ripped away from their babies to continue being exploited afterward,” she explains. Today, Rivera’s culinary philosophy is that food should nourish while neither causing suffering nor exploitation.
A glance at Om Sabor’s menu showcases Rivera’s equally deep roots in the culture and cuisine of Mexico. Her mother is of indigenous Purépecha background, hailing from Michoacán state.
“Living in that region offered me insight into this traditional cuisine, with generations passing down many home-cooked dishes that have been historically plant based,” explains Rivera. “Colonialism’s influence later shifted and integrated the cuisine to what are today’s well-known dishes such as calabacitas, huchepos, corundas, atole de elote, mole de olla, morisqueta chayote, sopa tarasca, huitlacoche and flor de calabaza guisados, and frijoles con epazote. It is now my life's mission to showcase that the traditional staple dishes in Mexican cuisine are primarily plant based.”
Rivera is just one of five culinary experts, joined by 14 speakers and 80+ exhibitors, who will be appearing at the upcoming San Francisco VegFest on Saturday, Nov. 14. The event, now in its 27th year, is hosted by the San Francisco Vegan Society (SFVS), with the venue the SMC Event Center in the city’s conveniently located Cathedral Hill neighborhood (intersection of Geary and Gough). Om Sabor’s demo will be in Hall C from 4 p.m.-4:45 p.m., where you will learn the recipe for Rivera’s award-winning hibiscus flower tacos.
Shares Rivera: “I chose this recipe because it is one of my best creations – a spectacular vegan dish that exemplifies Mexican cuisine. While it is normally simmered with tomatoes and tomatillos, I found the acidity was too high. So I experimented with caramelizing onions to reduce the tartness and bring out the sweetness of the flower. After my presentation at San Francisco VegFest, I know attendees will have an appreciation for these mouthwatering tacos that are a crowd-pleaser at Om Sabor.”
“Anyone looking for more plant-based options in the Bay Area is so lucky to have such innovative vegan chefs and restaurateurs, like Chef Dhani of Om Sabor," says Greg Rohrbach, co-chair of San Francisco VegFest. "SFVS understands that cooking a variety of healthy, plant-based meals at home is important to our members and audience, so we're excited to have five prominent Bay Area vegan chefs cooking up some of their favorite recipes on stage in the Chef Demonstration Room."
SFVS, a 100% volunteer-driven organization, is excited to once again bring together everyone from college students to community elders, folks new to exploring veganism to those who have practiced the lifestyle for decades. The nonprofit’s goal is to meet the unique needs of the Bay Area’s growing vegan community. A January 2026 Harris Poll, conducted on behalf of the Vegetarian Resource Group, established a baseline of 3% strict vegans nationwide; consumer presence and dining infrastructure in the Bay Area indicate that the local population heavily outpaces this national average. After all, our home boasts some of the nation’s best-known plant-based eateries, active social groups and local vegan societies such as SFVS.
“Unsure how to cook a vegan meal that is both healthy and tasty? Looking to add to your well-established compilation of recipes? Or are you somewhere in between? San Francisco VegFest will ignite your culinary artistry. We invite you to our joyful event celebrating a more ethical, healthy and sustainable way of life,” concludes Rohrbach.
Did you know?
SFVS members get FREE entry to our annual San Francisco VegFest! Take five minutes to join our community today. Annual membership starts as low as $25 ($20 for seniors and students).
