Inspired by the spirit of the South African Winelands, Umzi was created from a simple belief: the most meaningful moments in life happen when people gather around a table to share food, wine, conversation, and connection. Named after the Xhosa word for "homestead," Umzi is more than a destination for dining and wine. It is a place of warmth, culture, and belonging—a place where every guest is welcomed as part of the story. Guided by the African philosophy of Ubuntu, "I am because we are," Umzi celebrates the connections that bring people together. Every dish, every glass of wine, and every conversation reflects a journey of cultures, traditions, and shared experiences from around the world. Inspired by South African heritage and enriched by a world of flavors and cultures, Umzi Vine & Vibe brings together bold cuisine, thoughtfully curated wines, and genuine hospitality to create experiences that linger long after the last sip and final bite. At Umzi, stories are shared, connections are celebrated, and memories are created. Food tells stories, Wine brings people together, Strangers become friends and Friends become family.

Johann Redelinghuys

Founder & Owner Operator
Umzi Vine & Vibe

The most fascinating thing about culinary preparation is the blending of art, science, and tradition. It’s the ingenuity and resourcefulness of the human spirit that elevates simple nourishment into a setting for communal celebration and entertainment.

Do the best meals evoke memories or inspire new ideas?

If a wine has "terroir", it is thought to evoke a sense of place. We believe food with authenticity has the same capacity. This idea represents more than a combination of ingredients and adherence to a process. It represents a transformation of a taste into a feeling; it ties sensory experience with emotion and memory.

South African braais are the inspiration behind our menu and ethos. Just like a southern backyard barbecue, a braai is more than a celebration of great ingredients; it is a celebration of life and connection.

We aim to transform high-quality products through the flavors and aromas of smoke and fire. Simplicity, meticulous preparation, and consistency are key. We blend old-world flavors and techniques with a new-world perspective. Balanced with intentional restraint, we believe that first and foremost, food should taste good and be fun to eat.

Utilizing our eclectic cultural and professional backgrounds, we look elevate and polish the facets of this experience to provide a unique experience that is still comfortable and familiar. We deeply respect the privilege and challenge of our ethical responsibilities. For us, seasonality and local sourcing is a natural reflection of place, and low-waste cross-utilization is essential for sustainability.

A meal can be a powerful tool that pulls at the connective threads of different peoples and places. This is the very essence of Umzi. To frame a restaurant as a homestead is to make a deliberate intention to respect connection and relationship to community. It represents a deeper respect for what and how we consume and provides a respite to a fast-paced and callous lifestyle. In a self-focused world, we are community-focused.

Mensah Thompson

Executive Chef
Umzi Vine & Vibe

To me, wine is more than just what’s in the glass. It’s a story of a people, a place, a time, and a philosophy. What i love most, though, is what wine does. It brings people together and give us a reason to gather, celebrate, and make memories.

While studying at Schreiner University, my life changed course when I started working in tasting rooms. Not even old enough to drink, I was blessed to work with talented winemakers that taught me how great wine is ultimately about passion. “Old world” wines with their storied histories became an early favorite of mine— especially Châteauneuf-du-Pape. These mentors helped me to develop my palate beyond Texas wines and discover my natural ability for tasting.

After moving to DFW and earning two wine certifications, I aim to present food with wine in ways that are both exciting and approachable. And although cheese and wine was my first love, I now pair wine with everything—junk food, fast food, popcorn, chicken nuggets, ice cream, sauces. Anything is fair game!
Finding a perfect pairing and explaining why it works is a joy, but watching someone’s face when they taste it has become one of the things I love most about being a sommelier.

It’s true that wine can feel complicated and intimidating, but hospitality is about taking away the pressure and making people feel at home. It doesn’t matter whether someone can describe what they like; everyone should feel comfortable asking questions, trying something new, or rediscovering something they love.

If we gather around our tables, enjoy great wine and food, celebrate one another, and make memories, then I believe we’ve created exactly what Umzi is meant to be: a home.

Bianca F. Nuñez Gaspar de Alba- Thompson

Maître d' & Sommelier 
Umzi Vine & Vibe