From Chef’s Table to Scalable Solutions: The Story of Tall Hat Foods

In this video, Kent Andersen, Executive Chef and Founder of Tall Hat Foods, shares his journey from opening Chef’s Table restaurant in Salt Lake City to building a contract manufacturing company that delivers soups, sauces, and sous-vide proteins to chefs nationwide. What began as a quest to replicate fine-dining quality across multiple restaurants evolved into a chef-led, business-savvy organization serving casinos, universities, hotels, and even airlines.

Chef Kent highlights Tall Hat Foods’ focus on efficiency, safety, and innovation—such as the introduction of blast chilling, which allows large-scale production with precision and compliance to USDA and FDA standards. Tall Hat Foods has leveraged technology to scale while preserving the craft of cooking. For Kent, the heart of it all remains the privilege of feeding people, responsibly sourcing ingredients, and using innovation to elevate both chefs and the dining experience.