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Entrepreneur Series: Suzanne Djan

September 10, 2024

Meet Suzanne Djan, the Co-Founder of Rarité Wagyu. As part of our Entrepreneur Series, we had the pleasure of getting to know Suzanne Djan the Co-Founder at Rarité Wagyu. In this interview, we get to know more about Rarité Wagyu and her main inspirations for starting the business.

 

  1. What inspired you to venture into the Wagyu beef industry?

Rarité originated from a strategic business decision rather than a passion project I initially set out to pursue. My previous line of business faced challenges due to the global economic climate, making it essential to diversify my revenue streams. What better way to do so than by engaging in a venture that ethically revolutionises farming, particularly in the breeding of Wagyu cattle? Regardless of the economic landscape, Wagyu enthusiasts will always appreciate Wagyu. So if I can contribute to ensuring that farming practices are sustainable and ethical, it seems like a natural and logical no brainer. And now, it has naturally become a great passion.

 

  1. What differentiates Rarité Wagyu from other businesses in the same industry?

We are fullblood Wagyu breeders, producing cattle with an exceptional marbling scale of MS9-10, for further explanation this is the top end of the grading scale. It’s important to note that many Wagyu farms specialise in crossbreeding, but our focus remains on maintaining the purity of the breed. As mentioned before, sustainability is at the core of all our operations. For instance, we do not keep all our cattle on the same farm, which helps reduce concentrated CO2 emissions. Additionally, we raise our calves alongside their mothers, ensuring a natural upbringing. We also take great care to keep our cattle free from genetically modified organisms, hormones, and antibiotics throughout their entire lifecycle. Beyond these practices, we implement numerous subtle strategies that significantly differentiate Rarité from other breeders, allowing us to produce Wagyu of the highest standard.

 

  1. If you could give one piece of advice to someone starting their first business, what would it be?

I know it may sound cliché, but every experience is character-building, and every step is a learning curve. Even mistakes and poor decisions offer valuable lessons. While it’s natural to focus on manifesting success, it’s equally important to be prepared for setbacks and failures; they’re not the end, but rather opportunities for growth. Embrace humility and be willing to be the novice in the room; this is how you learn from others’ experiences. People are often more than willing to guide and teach, I genuinely message people over the most miniscule thing. Moreover, it’s invaluable to surround yourself with the kind of people you aspire to become. They become your special bag of resources, almost like free consultation at every juncture! And most importantly, don’t be afraid to take the first step; starting is key.

 

  1. What’s the best piece of advice you’ve ever received in your career?

In the early stages of my career, I was often quick to abandon a project if it wasn’t progressing as I had envisioned. Although it might seem like simple advice, someone once told me, “You need to learn to see things through to the end and stick with it.” That wisdom has made all the difference for me. It taught me the value of perseverance and the importance of staying the course, even when faced with challenges. As a result, I’ve been able to turn difficult situations around rather than jumping ship when things were tough.

 

  1. What are your plans for Rarité Wagyu, and where do you see the business in five years?

My current focus is on expanding our reach by exporting our produce, rather than limiting ourselves to local supply. In five years, I envision us consistently exporting to most parts of the world on a weekly basis. Alongside this, I aim to see our direct-to-consumer products, such as our delightful Wagyu garlic butter, on the shelves of esteemed supermarkets. Then our ultimate goal is to successfully sell our genetics to another breeder or an individual interested in beginning their own Wagyu breeding venture.

 

  1. What is your biggest accomplishment, either personal or professional, and why does it stand out to you?

Possibly, living in the home my partner and I built from the ground up. It is a tangible accomplishment that I get to see daily and dare I say, I truly love my house, it is without a doubt, my happy place.

 

  1. Apart from Rarité Wagyu what other business ventures are you working on currently?

Real estate and development, ranging from luxury villas to affordable apartments. The oldest venture amongst the lot is event rentals, where our warehouse supplies everything needed for events from crockery to a horse and carriage. In keeping with our focus on hospitality, we also operate a beach club and restaurant. Additionally, I’m currently exploring a tech solution within the LPG industry aimed at ensuring sustainability and efficiency, though this is still in the very early stages. We are also in the initial phases of a project to provide recyclable bottled drinking water, designed to be both affordable and environmentally friendly.

 

Quick-Fire Questions:

What’s at the top of your bucket list?

The best way for me to answer this is to avoid overthinking, as there are undoubtedly countless top of the bucket list experiences to choose from. However, one that has always been close to my heart and one I have wanted to do for quite some time now, is a road trip across the United States, embracing the adventures that come along the way. The journey would take me through the best of the West: Santa Barbara, Palm Springs, San Diego, San Francisco, Napa Valley, Big Sur, Yosemite, and down to Los Angeles. From there, I would venture to the other side of the country, immersing myself in the rich musical traditions of jazz, blues, and country in Memphis and Nashville, before concluding in the vibrant and iconic city of New Orleans.

 

What’s the most memorable meal you’ve ever had?

I’m not quite sure if I can call this a meal, but it is undoubtedly the one dish that has lingered in my mind more than any other. This experience took place at a rather unassuming restaurant in Logroño, in La Rioja, the land of wine, which at the time, had a Michelin star, though I’m unsure if it still does. The best way I can describe it is as an exquisite symphony of textures and flavors. The dish was a dessert, a rich and velvety creation that resembled a chocolate fondant, though it was something far more unique. Paired with the creamiest mint ice cream I have ever encountered, and topped with the most mineral-rich pure rock salt I’ve ever tasted, the combination was nothing short of extraordinary. The interplay of warmth and cold, along with the contrasting textures, made for an unforgettable experience. To emphasise, this praise comes from someone who doesn’t consider themselves a foodie in the slightest.

 

If you could instantly acquire one new skill, what would it be?

If I had a penny for every time someone suggested I should be a DJ, I would have quite the collection! I suppose it’s because my music archive and knowledge span across many genres, and my appreciation for music goes far beyond simply enjoying what I hear. I’ve often said that I would learn how to DJ, but that day has yet to come. Interestingly, if I were to pick up a new skill, it would be a talent of sorts, mastering the art of mixing and playing on the decks.

 

 What’s your favorite way to unwind after a busy day?

My favorite pastime is, unfortunately, something I now find myself doing less frequently due to a lack of time. There was a period when it was a steadfast part of my daily routine, but that’s no longer the case. Nevertheless, I know I should make a greater effort to indulge more often. What I cherish most is simply taking my horse out for a hack, an hour max and that is all it takes to bring me immense happiness.

 

What motivates you to keep pushing forward in your business?

I don’t really have anything else to fall back on; the question of where to go from here is clear. If I’m not investing in new ventures, reinvesting in established ones, and continuing to build, then the only alternative would be retirement—and I’m far from ready for that, not in terms of age, but in terms of what I still wish to accomplish. In other words, I don’t have much of a choice . However, the rewards and satisfaction that come from pushing forward are the greatest incentives to keep going.

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