Girisha is a Mechanical Engineer with a rare talent for transforming greenfield projects into fully functional manufacturing plants powered by cutting-edge technology. With a core domain in food engineering and instrumentation, he has led the transition of mainstream machinery into custom-fit production lines, bringing immense engineering value to every company he's worked with. Over one-and-a-half decades in large-scale food processing, Girisha has combined operations expertise with a strong flair for innovation and product strategy—turning an ailing business profitable by introducing an innovative snack product line that went on to become a popular category in the Indian market. At Veganta, Girisha leads technology and product development while overseeing the company's operations. He developed the proprietary technology for manufacturing High Moisture Meat Analogue (HMMA)—the process behind Veganta's fibrous, meat-like textures—and was instrumental in creating the company's HMMA product line, from R&D and process design through to full-scale production. Girisha holds a Degree in Mechanical Engineering and a Post-Graduate Diploma in Operations.

Mohan is an MBA-qualified business leader with extensive experience in the food industry, specialising in sales, marketing, and business development. He has a proven track record of driving business growth, expanding market presence, and building strategic partnerships across the HoReCa, QSR, and institutional segments. At Veganta, Mohan leads the company's growth strategy, sales, and market expansion initiatives while spearheading the Veganta Café QSR business. His strategic leadership and customer-focused approach continue to strengthen Veganta's position as a leading innovator in the plant-based food industry.

Thanigaivel is a culinary professional and plant-based food innovator based in Bengaluru, Karnataka. A graduate of the Institute of Hotel Management (IHM), he specialises in vegan product development, recipe standardisation, and commercial food manufacturing. At Veganta, he leads culinary innovation, developing High Moisture Meat Analogue (HMMA)-based products and signature vegan menu concepts for retail, HoReCa, and QSR markets. His expertise combines culinary creativity with food science to deliver scalable, high-quality, and market-ready plant-based solutions. Passionate about sustainable food innovation, Thanigaivel continues to shape the future of plant-based cuisine through products that offer exceptional taste, texture, and consistency.