Sous Chef to Social Entrepreneur: Andy de Groot's Journey with Queer Food

Inspired by the delicious baked goods his grandmother made and cooking sessions with his mom using Stephanie Alexander's 'Cook's Companion', Andy's story is one of dedication, love, and a deep commitment to representation and inclusivity through food.

"I remember saying when I was 10 years old that I wanted to grow up and be a chef."

This dream solidified when he had the opportunity to work at Le Lievre Gourmand in Orleans, France, under the mentorship of William Page, the first Australian chef to receive a Michelin star. "He taught me the roughness and freedom that comes with working in kitchens. It was an experience that made me fall in love with good food, the challenging nature of the work, and the community," says Andy.

A Vision for Queer Food

After years of honing his skills in various kitchens and earning the role of sous chef at Mabu Mabu in Melbourne, Andy began to envision a new path. He wanted to create a space where food could tell the stories of LGBTIQ+ people while supporting the community.

"While working at Mabu Mabu, I got the opportunity to learn more about native ingredients and how sharing food could give back to different communities. I wanted to do something similar for my own queer and trans communities."

With this vision, Queer Food was born, a social enterprise dedicated to increasing representation through food, providing employment training to address unemployment rates among queer and trans people and supporting Transgender medical care through a social impact fund.

"I'm proud of the fact that Queer Food is set up as a social enterprise, allowing us to give back to the community in multiple ways," says Andy.

Queer Food Cured Tuna Canapé — See the recipe here!

Bringing Queer Stories to the Table

One of Andy's innovative approaches is creating dishes that tell stories. "After reading all the articles I could find on queer food, I realised the power of using food to not only bring communities together but also to share stories and increase representation," he shares. Through extensive research into historical records and collaboration with current community leaders, Andy has crafted a menu that reflects the rich and diverse experiences.

"It's been an absolute honour to work with LGBTIQ+ legends to create our menu".

Andy de Groot in the Kitchen

Connecting with the Community

In addition to the food, Andy noted that it was important that they also create a safe and inclusive environment, both in the kitchen and at events. "We emphasise the importance of safe communication, a culture that encourages freedom of expression, and practical policies that support and protect rights." he told FUSE.

Since launching Queer Food, Andy has been actively engaging with the local LGBTIQA+ community. From corporate clients celebrating local events to monthly Queer Food Nights and even weddings, Queer Food has attracted a diverse clientele. "It's an absolute honour to be a part of people's celebrations and attend a large array of events," Andy shares. These events, often hosted at Café Stepping Stone, have become a cornerstone for community gathering and support.

Queer Food stands out not only for its delicious and innovative menu but also for its mission. "Our most popular dishes, like the Dr Clara Tuck Meng Soo Ayam Goreng chicken and our famous rainbow cupcakes, have received a lot of positive feedback," says Andy. Beyond the food, the enterprise empowers queer and trans spaces and educates broader audiences about the history and current issues facing these communities.

"Queer Food is more than just serving delicious food; it's about learning and giving back to the community."

Looking Ahead

Andy's commitment to Queer Food's mission has not gone unnoticed, earning him accolades such as being a finalist in the 'Proud to be a Chef' competition two years in a row. His future plans include expanding the retail product range and continuing to develop dishes that tell queer and trans stories from across Australia.

For those eager to taste Andy's creations or support Queer Food's mission, he invites them to check out their Instagram @queer.food or visit their website at queerfood.com.au

For a special treat, Andy has created a discount code for FUSE Magazine readers: use the code FUSE at checkout to get 10% off until the end of 2024.

In Andy's words, "Thank you for reading about Queer Food and supporting us!"