Fat Chef – Takeout holding soft opening on Saturday, July 3

Local chef and restauranteur Kevin Roberts is launching Fat Chef – Takeout, featuring a full menu of his greatest Southern comfort food hits, available for takeout only.  Fat Chef – Takeout is holding a soft opening on Saturday, July 3, serving from 5 p.m. to 9 p.m.  They’ll be ready to take your order by 4:45 p.m.  Order by calling 601.994.3158 or 601.994.3489 and pick it up in about 20 minutes inside the Fit Chef location at 3401 Halls Ferry Road.

Monster garlic parmesan wings

Saturday’s soft opener will have a limited, yet varied menu of sinful classics with a twist. Unlike Fit Chef, where Roberts offers fresh and flavorful dishes that only taste like cheat day, Fat Chef is the indulgent Jekyll where flavor reigns supreme and there are only three rules:  it comes like it comes, you’ve got to take it with you and when it’s gone, it’s gone.

Of course, everything that comes out of Roberts’ Fit Chef or Fat Chef kitchens is made from scratch, with love and fresh ingredients, as food is meant to be.

(Fat Chef – Takeout soft opening menu for Saturday, July 3)

‘Thicc and Juicy’ cheeseburger and braised beef tacos

Roberts is developing a full menu that expands this selection, and your waistline, with pasta dishes, including the famous “Errythang” shrimp alfredo, home made lamb gyros, and the mother of all Southern sins: pecan pie bread pudding.  He has been dropping hints and enticing photos for weeks on the Fat Chef – Takeout Facebook page of things to come when the restaurant fully opens.

The pandemic and resulting health regulations hit small businesses hard in 2020, particularly restaurants.  To keep the lights on and his dream alive, Roberts started slinging magic out of a food truck around town and local foodies were quick to catch on.  His decadent dishes were a hit, and suddenly the only thing holding him back was elbow room.

Fat Chef – Takeout will allow Roberts to offer a bigger variety of fresh, from-scratch options without the line.

Freshly baked bread, from scratch, is the foundation for a cheesesteak that would make Philly blush (Fat Chef – Takeout)

Roberts says he still hasn’t nailed down an official opening date, but that customers can expect to continue seeing pop-up service as he perfects the dishes and navigates the challenges of his own success; experiencing growth in both arms of his operation, Fit Chef and Fat Chef, amid a period of unprecedented workforce shortages in the service industry.

In spite of the growing pains, Roberts says he is building an excellent team.  Competitive wages and opportunities for advancement in the growing company have helped Roberts attract top talent, and the free daily meal probably doesn’t hurt, either.