The Chefs and The Butcher
Andrew Smith grew up on a property in south Gippsland before leaving the land to pursue his cooking career in Melbourne. Kristi Smith pursued her passion for food with a career in cooking. Her father Les operated a suburban butcher shop for over 30 years in Melbourne’s south east.
In 2001 Cheffields was established. Operating a small commercial beef farm back in Gippsland, Andrew & Kristi Smith’s passion for a paddock to plate concept grew. Alongside Les, they drew on their knowledge of what chefs were looking for in the kitchen to begin supplying quality meat to the hospitality industry. Their passion for the land and for meat products was the beginnings of, to the “Chef” from the “fields” - “Cheffields”.
To this day Cheffields comprises the same unique mix of Chefs and Butchers to ensure your personal satisfaction with the tailor cut meat with which Cheffields supplies. The people you speak to at Cheffields therefore have the ability to offer advice and suggestions on product purchases and menu planning.
It is this experience that provides Cheffields with the unique knowledge of the expectations and pressure Chefs face to consistently serve excellence. It is also this experience that has Cheffields committed to maintaining the highest standard of Quality Assurance.