Even chefs want something delicious and nutritious when they come home at the end of a busy day, without having the hassle of preparation and clean up. The Hatted Chef was born out of Sunshine Coast restaurant The Dock Mooloolaba, to solve this problem for everyone. Head Chef, Chris Sell set about developing recipes that capture all the deliciousness of the smoked meats The Dock Mooloolaba is famous for, in a way that they could be packaged and easily heated up on demand, while also offering vegetarian options. Spurred on by the COVID-19 restaurant shutdowns in early 2020, the plans were accelerated, and The Hatted Chef was launched in October of the same year. Using the same ethos as at the restaurant, The Hatted Chef uses the highest quality ingredients, sourced locally where possible, with the meals lovingly prepared by chefs under the watchful eye of Chris, who was awarded a coveted Good Food Guide Chef Hat in 2016. Everything made fresh and the smoked meats prepared with a signature rub and smoked over 12-14 hours, the heating process is super simple, with all meals ready in 15 minutes. Knowing that having a great meal everyday isn’t something everyone can rely on and wanting to use the venture to support the community, The Hatted Chef team has developed a program, committing one meal for every four sold, or the equivalent value – to support homelessness. The Hatted Chef will work with not-for-profit or community organisations in the areas where meals are sold, to provide meals or financial support, to help ensure less people go without. So, heat your meal, relax and enjoy!