For more information, visit www.delidoor.com.au
Premium Australian frozen meal business Délidoor was founded by two French dads in 2021 with a focus on chef-cooked food that makes everyday dining and entertaining easier. Just five years later, the business is tracking at $13–14 million in annual revenue and has entered its next phase of growth.
Currently selling around 70,000 meals a month, Délidoor is aiming to grow to the equivalent of today’s monthly volume every week within the next three years. The target follows a period of rapid growth, with the business nearly doubling year-on-year since 2021 and reaching its current scale after raising less than $1 million.
At the heart of Délidoor’s food is Michelin-star trained Executive Chef Sébastien Houillon, who oversees a menu of more than 200 dishes, from French classics like Beef Bourguignon and Duck Confit to crowd favourites including Butter Chicken, Beef Stroganoff and Pad Kee Mao.
That focus on culinary quality has remained central as the company has scaled, but its previous production facility had become a significant constraint on further growth.
Following a four-month build, Délidoor has now moved into a new Northern Sydney commercial kitchen, quadrupling the available production capacity, and also providing greater freezer storage and capacity to expand the company’s product range as volumes increase.
Co-founder Jacques Lepron said the investment marks a shift for Délidoor from proving the model, to building the infrastructure needed to scale it, “Over the past few years, our focus has been on proving there is a strong Australian market for high-quality frozen food and building a customer base that keeps coming back. We’ve now reached the point where our previous kitchen was limiting how quickly we could grow, so the new facility gives us room to scale much more significantly.”
Délidoor was launched during COVID lockdowns by French-born founders Mathieu Thomas and Jacques Lepron, after Mathieu Thomas began selling food online from his hospitality business during 2020 and saw demand for high-quality prepared meals extend beyond the immediate lockdown period.
The pair saw an opportunity to bring a different approach to Australia’s frozen food category, drawing on the way premium frozen food is already embraced in markets such as France and the UK while developing a range for Australian households.
Today, Délidoor operates as an à la carte model with no subscription, contract or lock-in, offering meals for one, family meals, chef signature dishes, sides, desserts, soups, breakfast and bread. Its range spans French classics alongside a broad mix of global dishes, with the French influence sitting as much in the cooking philosophy and savoir-faire as in the menu itself.
Mathieu Thomas said maintaining that approach as the business grows will be critical, “Scaling a food business is not just about making more product. For us, the challenge is making sure we can grow without losing the things that made customers choose Délidoor in the first place: chefs cooking proper food, using quality ingredients and that people are genuinely happy to serve at home.”
Délidoor currently delivers across NSW, ACT, Victoria, Queensland, South Australia, Western Australia and Tasmania and has accumulated more than 13,000 customer reviews with an average rating of 4.6 out of five.
For more information, visit www.delidoor.com.au
About us:
Délidoor is a premium Australian frozen meal business founded by French-born entrepreneurs Jacques Lepron and Mathieu Thomas. Its chef-cooked range spans more than 200 products, from meals for one and family dishes to chef signature meals, sides, desserts and breakfast options. Led by Michelin-star trained Executive Chef Sébastien Houillon, Délidoor prepares its core range from scratch in small batches using quality ingredients and proper culinary techniques before rapidly chilling and freezing meals to preserve freshness and flavour. Délidoor delivers across NSW, ACT, Victoria, Queensland, South Australia, Western Australia and Tasmania.
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