Vegan Italian Food Startup Launches $2.5M Seed Round

Edited by The VEGPRENEUR Team

Sunday Supper, the chef-crafted, plant-forward Italian food brand, is thrilled to announce the expansion of its executive team and the launch of a $2.5 million seed round as the company prepares for its next phase of growth.

Spencer Oberg joins as Chief Executive Officer. A veteran entrepreneur and leader across several industries, Oberg brings over a decade of consumer packaged goods experience, most recently as part of the founding team and COO of Good Planet Foods, where he helped scale the brand into a leading name in plant-based dairy.

“We’re leaning into our strong brand and existing traction to expand retail presence and explore innovative new products and revenue channels,” said Oberg. “I couldn't be more excited to lead this company and incredible team into what’s next – redefining how delicious, indulgent staples we love can also be healthy, plant-forward, and center stage in our shopping carts.”

In tandem, Matt Williams joins as Head of Sales. Williams is the Founder of The CPG Collective and previously served as President of Beecher’s Handmade Cheese and Chief Growth Officer at Tattooed Chef.

“I’ve been looking for the next frozen food brand with breakout potential—and I’ve found it in Sunday Supper,” said Williams. “From the delicious product to the brand identity, everything is here. This company is poised for success.”

Chris Hays steps in as Chief Marketing Officer, bringing mission-driven storytelling experience from his time leading content, brand, and marketing at Farm Sanctuary as well as commercial and public media stations. Hays will focus on elevating brand identity and consumer engagement.

“I come in as a fan of the product, impressed by both the quality of the food and the ethos, crafted for togetherness. We will be working to tell the story of Sunday Supper through various platforms, while honing in on new community-oriented partnerships and projects.”

Richard Klein, who co-founded Sunday Supper in October 2021, will continue to lead culinary innovation and brand development as Head of Brand and Product.

“We’re incredibly excited to welcome Spencer, Matt, and Chris to Sunday Supper,” said Klein. “This team is uniquely positioned to scale what we’ve built and lead us into our next chapter as the next great Italian food company.”
Sunday Supper is based and manufactured in Los Angeles and currently offers seven SKUs, including its best-selling Mozza Fritto (dairy-free mozzarella sticks). The brand is actively developing two additional Fritto appetizers, expanding its footprint in the frozen snack aisle.

Distribution has grown steadily over the past year. Sunday Supper is now available at GIANT, The Fresh Market, Bristol Farms, Central Market, MOMs, and Fresh Direct, with a launch slated at Thrive Market later this year. The brand is on track to be in over 1,000 retail locations by the end of 2025.

Florian Radke, who co-founded the brand alongside Klein, remains actively involved as an Advisor to the leadership team.

Sunday Supper is well-positionedccess with an expanded executive team, strong retail momentum, and a category-defining product line for national success.