About Queer Food
Queer Food is a social enterprise catering company and food retailer run by Trans* and Queer* people that operates on Ngunnawal and Ngambri countries, known as the Canberra Region. Each menu item tells a story about a Trans* or Queer* historical event, or highlights the story of a well known Trans* or Queer* person.
The four main pillars of Queer Food are to share Trans* and Queer* stories through food, host local Queer* community events, improve Trans* and Queer* employment opportunities and to build a fund to go towards improving access to Trans* medical care and to support other Trans* or Queer* ventures. You can read more about this on our impact page, here.
Also, all our food is cooked and packed with a strong focus on environmental sustainability and waste reduction. Inclusivity is also very important to us, so we cater for all dietary requirements. More importantly, Queer Food will always work towards creating safer spaces that everybody can enjoy. So, please get in touch because we cannot wait to cook for your next event!
How it started
After working for years in the hospitality industry, as a transman, Chef Andy wanted to make a change for Trans* and Queer* people in the industry. In addition, he quickly realised that there was very limited information about Trans* and Queer* peoples’ experience written down, so after doing extensive research, he decided to combine both of those interests into Queer Food.
Andy’s interest in cooking seriously began after he got the opportunity to work under William Page in France during a high school exchange program. William Page was the first Australian to receive a Michelin star in France. This led to Andy working in and out of different kitchens while studying at university where he completed a Bachelor of Laws (Honours) and a Bachelor of Politics, Philosophy and Economics at the Australian National University. However, after completing his degree, he went straight back to follow his passion in the kitchen. Andy completed a chef’s apprenticeship at Rockpool and Mabu Mabu, with the William Angliss Institute in Naarm, known as Melbourne. While at Mabu Mabu, he quickly rose ranks and became sous chef of the catering team. He was also a national finalist two years in a row in the Fonterra Proud to be a Chef Competition in 2022 and 2023. Andy also received a nomination for the SMEG Young Chef of the Year Award in 2023g. Following these experiences, he could not be more excited to be collaborating with the Trans* and Queer* communities to bring you Queer Food.
