Sunday Supper, a plant-based Italian food brand, has announced an expansion of its executive team alongside the launch of a $2.5 million seed funding round as the company looks to strengthen its position in the plant-based food sector and drive further retail growth.
Spencer Oberg has been appointed as CEO, bringing over a decade of experience in the consumer packaged goods industry, including his recent role as chief operating officer at Good Planet Foods, where he contributed to the company’s growth in the plant-based dairy market. “We’re leaning into our strong brand and existing traction to expand retail presence and explore innovative new products and revenue channels. I couldn’t be more excited to lead this company and incredible team into what’s next,” stated Oberg.
In addition, Matt Williams has joined Sunday Supper as Head of Sales. Williams is the founder of The CPG Collective and has held senior leadership roles at Beecher’s Handmade Cheese and Tattooed Chef. Williams commented, “I’ve been looking for the next frozen food brand with breakout potential—and I’ve found it in Sunday Supper. From the delicious product to the brand identity, everything is here. This company is poised for success.”
The company, which is based in Los Angeles, offers seven products, including its popular Mozza Fritto (dairy-free mozzarella sticks), and is planning to introduce two new Fritto appetizers in the near future. Sunday Supper’s distribution network has expanded in recent months, and the brand is now available in stores such as GIANT, The Fresh Market, and Bristol Farms, with additional retail launches scheduled for 2025. The company plans to be in over 1,000 locations by the end of the year.
New executives strengthen brand vision
Chris Hays assumes the role of Chief Marketing Officer. Hays brings extensive experience in mission-driven storytelling, having led content and marketing efforts at Farm Sanctuary and in the commercial media sector. He will focus on further developing Sunday Supper’s brand identity and strengthening consumer engagement. Hays explained, “I come in as a fan of the product, impressed by both the quality of the food and the ethos. 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 2021, will continue as head of brand and product, leading culinary innovation and brand development. “We’re incredibly excited to welcome Spencer, Matt, and Chris to Sunday Supper. This team is uniquely positioned to scale what we’ve built and lead us into our next chapter.” Florian Radke, who co-founded Sunday Supper with Klein, will remain involved with the company as an advisor to the leadership team.
