Contact chef's hat
131 Cecil St
South Melbourne
Ph: +61 3 9682 1441
Or complete the provided form to contact us via email
Our Trading Hours are:
Monday- Friday: 9am to 5.30pm
Saturday: 9am to 4pm
Sunday: 10am to 4pm
CLOSED Public Holidays
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Frequently Asked Questions
Got a question? You may find the answer here.
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Chef's Hat Finance
We offer a range of finance solutions to help you get the equipment you need - without the upfront pressure.
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Delivery Information
Fast, reliable delivery across Australia, find out more here.
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Catalogues
Browse and download catalogues from the biggest brands in hospitality.
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Careers
Join the Chef's Hat family.
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Company Profile
Discover why thousands of customers Australia wide trust Chef's Hat as their hospitality partner.
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Blog
Stay informed, sharpen your skills and get inspired.
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Trade Accounts
Apply now to get the tools, support and trade pricing to keep your venue running smoothly.
From Our Blog...
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Top 5 Tips & Tricks for Cooking with Spiralisers
Top 5 Tips & Tricks for cooking with Spiralisers! -
The Benefits of Spiralising
The Benefits of Spiralising - Why everyone should spiralise! -
Meal Planning with Spiralised Vegetables
Whether you're meal prepping today for a week of healthy lunches or you're making dinner tonight and want leftovers for lunch tomorrow, this information is for you. -
Fruits & Veggies You Can Spiralise
Most commonly spiralised vegetables & how to prepare them! -
Top 5 Coffee Tips & Tricks
Coffee: A Habit / A Journey / A Ritual Whatever you may call it, it's an art-form! Here are a few simple tips & tricks we have picked up along the way that ensures great coffee, every time. -
10 Things You Should Have in Your Kitchen
You don't need to be a professional chef to have the right tools to cook with. We've put together a list of items you need to complete your kitchen. -
5 Reasons to Celebrate Spring!
There are many reasons to celebrate Spring! -
Beware of SOWO!
We all know how hard bar-tending can be - even simple mixed drinks are far from child's play when a night is busy and nerves are high. The jigger jitters are real, and as all of us can attest, just pouring alcohol from a bottle into its final serving place can be fraught with shakes, quakes and trouble. -
Seasoning School - Vinegar
Vinegar tends to get overlooked as a seasoning. But it can be a wonderful addition to many dishes, as long as you use it carefully. Most importantly, you don't want to taste the vinegar. Like salt, its function is to build the flavours within a dish. -
Seasoning School - Salt
Salt is the main seasoning ingredient we use. It heightens the flavours of food, whatever you're cooking. You can even use it in some sweet dishes, such as salted caramel. -
10 Cooking Habits That Will Make Mealtime A Breeze!
10 Cooking Habits That Will Make Mealtime A Breeze! -
Get Creative in the Kitchen With Molecular Gastronomy!
Molecular gastronomy uses the principles of chemistry, physics and biology to develop delicious food that can be presented in new and interesting ways -
30 Things You See On Menus But Are Too Embarrassed to Ask About!
30 Foodie Words Demystified! -
5 Reasons to Celebrate Winter
Winter Warmers - 5 Reasons to Celebrate Winter -
Good things come in delicious packages!
The satisfaction of making your own raviolis from scratch cannot be beat! -
Chef's Hat Cheat Sheet
Chef's Hat Cook's Companion - a handy guide to help you in the kitchen! -
Make the Perfect Punch
Chef's Hat Tool Box: Everything You Need to Make the Perfect Punch! -
Honey Sage Gin Fizz
A Chef's Hat favourite - The honey-sage-gin-fizz with its sea salt rim is a great winter drink that will surely impress your guests! -
Introducing the Madeleine
Introducing the Madeleine - A sell-shaped cake with one perfect little bump on its back...madeleines are the classic cookie, evoking simplicity and nostalgia and transcending the sprinkle-spattered dessert fads that fade away before the steam has even rolled off your Earl Grey. -
Bouillabaisse with Rouille
Bouillabaisse is a robust seafood soup made with a variety of fish and shellfish cooked in a broth containing vegetables, tomatoes, garlic and saffron. Originating from the French city of Marseille, the dish has been cooked for centuries. -
Rose & Leaf Topped Cake Pops
Cake pops take a while to put together but they always impress and so are well worth the effort. Check out this great idea from the cookbook TrEATs
