The Hatted Chef executive chef Chris Sell (right) with Sunny Street director and nurse Sonia Martin

Hatted Chef Heat & Eat Meals reaches 5000 meal milestone for the Homeless & Vulnerable

Published on: April 8, 2022Category: News

JUST 18-months since it launched, The Hatted Chef has reached the milestone of providing 5,000 meals for the homeless and vulnerable.

The Hatted Chef executive chef Chris Sell (right) with Sunny Street director and nurse Sonia Martin

The Hatted Chef executive chef Chris Sell (right) with Sunny Street director and nurse Sonia Martin

The Hatted Chef, which offers chef-prepared, heat & eat meals for sale through independent food stores, began at the beginning of the Covid-19 pandemic with an idea that had been brewing in the kitchens of Mooloolaba restaurant The Dock Mooloolaba.

The Hatted Chef executive chef Chris Sell said now coming up to 18-months after launching on 27th October 2020, the team was delighted to be expanding its distribution beyond the Sunshine Coast, into Brisbane, and preparing several hundred meals a week.

Sunny Street nurse Sonia Goodwin, White's IGA's Roz White, Sunny Street Dr Nova Evans with The Hatted Chef Chris Sell, outside The Dock Mooloolaba, where the product was developed during the COVID shutdown

New Chef-prepared Heat & Eat meals hit White’s IGA fridges

Published on: October 29, 2020Category: News

THE HATTED CHEF- chef-prepared, heat & eat meals are now on sale at all White’s IGA stores, offering great time-saving delicious meals as well as creating local jobs, and feeding the homeless.

The idea for the new venture had been brewing in the kitchens at The Dock Mooloolaba since very early in the year when Chris Sell joined as executive chef, but it took on new importance during the COVID-19 shutdown.

“Even chefs want something delicious and nutritious when they come home at the end of a busy day, without having the hassle of preparation so it’s always something you think about.

“Then when the restaurant was closed for dining in because of COVID-19, we wanted to create options for our customers beyond just takeaway and also provide work for our staff,” Chris said.

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