Our founder and head chef, Maudie Fraser, learned to cook as she learned to speak – fluently, from observation and imitation. She has always had a flair for hosting and entertaining, bringing people together around a table. sixty:2 is a creative project blending Maudie’s love of uniting people through food and her eco-humanistic view of the world, seeing us all as inextricably connected to each other and to our planet.
Just over four years ago, Maudie began following a vegan lifestyle and started to learn about the harmful impacts that producing and eating animal products has on the environment and people around the world. Seeing the importance of this information and the need to make it accessible to more people, she began to think about how she could do so in a fun and effective way. In November 2016, inspired by a trip to Latin America, her spiritual home, Maudie had the idea of creating a menu that would show diners, in a clear and meaningful way, the positive difference they could make to their environmental footprint by choosing plant-based options; and thus the concept for sixty:2 was conceived.
The name sixty:2 was inspired by the results of a study Maudie read several years ago and which she felt deeply encapsulated the ethos of her project: ten hectares of land, if used to grow soybeans, can support sixty people; the same land, used to produce beef, can support two.
Since its initial conception, the idea has evolved, matured, and expanded into a full-blown restaurant, still firmly rooted in those same founding principles: to gather people around the table to enjoy delicious food, to offer simple and digestible information about the benefits of plant-based eating, and to provide a supportive space to discuss and explore these vital issues.