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Feeding families

Our mission

“Address socio economic
challenges by providing
nutritious sustainable
food to communities.”

Our aim is to provide nutritious and sustainable food security to vulnerable communities by sourcing, manufacturing, and distributing surplus and low-cost fresh produce to Accredited NPC and Associated Charitable Organisations. Through basic food provision, we aim to assist professional organisations and committed individuals to address socio-economic challenges facing these communities

Why we do this

extreme people 1

By using the most basic of ingredients we can and do make a difference in the most difficult of times, while using the most cost effective means possible. Supporting an NPC Charity Network that has a major footprint embedded in the Western Cape communities has proven us most effective in reaching the most impoverished, young and old.

Relieving the most primary human need for sustenance allows communities to concentrate on efforts to better their own lives.

Meet our team


Siyabong Ntubeni

Director & Brand Ambassador


Lizelle Du Plessis

Director & General Manager

Evan Coosner

Director & Media Liaison


Wynand Du Plessis

Founder & Executive Chef


Shakeelah Davids

Head Chef

The Directors and Management Team provide the leadership resources needed to perpetuate the dream on which Extreme Soupathon was founded – a commitment to provide a sustainable future in feeding the hungry, pooling resources alongside a world class catering company catering to the most diverse ends of the spectrum of the food world!

Things we like to say

- Food is supposed to be a human right not a human fight!

- If everybody does a little, nobody will have to do everything!

- Our parents are too old. Our kids are too young. It is our turn to make a difference!

Hunger Statistic

Our Mission Is Enormous
0 %
South African
0 +
Communities of
people we feed
0 lt
Of Soup
we make daily
0 m
Full stomachs to date

We need your
partnership & support

Fundraising is an ongoing process. Assistance is required not only for ingredients but operational expenses. Assistance / partnership in any form would go a long way.


Scara’s has always believed that you cannot exercise or learn on an empty stomach, so when Extreme Soupathon contacted him to join on a activation to District Six feeding Kids, the elderly and the needy he became a regular visitor to the head office. In 2021 Scara joined Extreme Soupathon as a Director With Scara’s extensive influence not only because of his fame as a Stormers and South African Rugby player, feeding the needy is close to his heart. With his influence and connections not only raises the portfolio of Extreme Soupathon but also connects Corporate South Africa with the NPC World.

Lizelle du plessis

General Manager
Lizelle started off her career as a trainee at the world renown Executive Dining Facilities at Turffontein Race Course. After departing for a Holiday to London, the international travelling bug bit and 6 weeks after returning from her holiday, she found herself cooking in some of the top establishments in London. After 2 years of international travels Lizelle returned to Cape Town and cooked up a storm under world renowned Executive Chefs at the Mount Nelson Hotel.
Two years on, Lizelle, with a generous amount of food knowledge moved into the coordinating side of food and found herself working for a top wedding coordinator in Cape Town. Here she coordinated several weddings for the rich and famous in the most exotic of locations. Lizelle joined Extreem Kwizeen in 2004 to fulfil the important role of bringing everything together on the day. Lizelle’s intense food knowledge and her precise attention to detail and planning were gets applied to the daily operation of Extreem Kwizeen to ensure the efficient execution of functions and events. With the birth of Extreme Soupathon the overall knowledge of not only the operation but planning put her in a unique position to run from the paperwork to the production side

Evan Coosner

Director & Media Liaison
Evan took a keen interest in cooking at an early age and enrolled in a local cooking school straight after high school. His early career saw him working at iconic Cape Town establishments like the Cape Grace Hotel, The Village at Spier Wine Farm and Arabella Hotel and Spa. He took on his first head chef role at age 25, running and redefining a 250-seater restaurant. He then headed to Germany searching for new inspiration by working in Michelin-starred establishments.
Upon returning to Cape Town he set up Vanilla Restaurant in the Cape Quarter. This was followed by a stint in the Kwa-Zulu Natal Midlands as the executive chef, where he took the establishment from a relative unknown to the number two hospitality property in the province. Evan then partnered with Mike Basset as head chef of fine dining restaurant Myoga, having worked with him before at his internationally acclaimed Ginja restaurant. Mike and Evan went on to become consulting chefs, helping local restaurants revamp their menus. Other notable roles include being the executive chef for 3 top restaurants in Cape Town.
In April 2020 Evan joined Chef Wynand, assisting with the first Soupathon 1000 and has never left. He is now a key part in marketing and fund raising for Extreme Soupathon NPC.

Wyndand Du Plessis

Director Chef & Truck Driver
Wynand completed his international hotel management diploma and then made his way to the kitchens. He trained at the prestigious Five Star Carlton Hotel in Johannesburg and then moved to the Five Star Mount Nelson Hotel to complete his 3 year in-house apprenticeship. Wynand was selected as the youngest member ever to represent South Africa in the South African National Culinary Team and travelled to Luxembourg to represent South Africa in the Culinary World Cup.
Having his international taste buds tickled, he headed off to London for 3 years where he worked at various upmarket catering companies and restaurants and ended his European travels as Head Chef of two restaurants in Clapham, South London. Wynand travelled Europe extensively, gaining experience in Germany and France. He also joined the National Teams in their European travels as an assistant during his absence from South Africa. On returning to South Africa in 2001, Extreem Kwizeen was launched. Extreem Kwizeen has been playing a formidable roll in the local function and events industry ever since.
Extreme Soupathon was launched in April 2020 by Chef Wynand du Plessis of Extreem Kwizeen who saw vulnerable Cape Town communities facing a devastating massive increase in hunger overnight because of the national lockdown in response to Covid-19.


Head Chef
Shakeelah Davids had an early taste for NGO work as her Training started with a 2-month training course at Kolping SA NGO. After Qualification she started working through an agency for more than 4 years before being placed at Grand West where she performed several duties. After a few years they employed her permanently in the banqueting department. Covid took its toll on the Hospitality Industry and when she was retrenched Shakeelah volunteered at Extreme Soupathon NPC. Within a few short weeks her talents became clear and was employed as Head Chef of Extreme Soupathon NPC