{"data":{"type":"company_profile","id":77144,"entity_id":"wefunder:company:77144","attributes":{"canonical_url":"https://wefunder.com/SueChef","generated_at":"2026-06-15T09:04:28Z","updated_at":"2026-06-15T05:00:33Z","entity_ids":{"company":"wefunder:company:77144","slug":"wefunder:company_slug:SueChef"},"profile_visibility":{"owner_published":true,"public_search_results":true,"site_search_listed":true,"privacy_mode":"promote","invite_only":false},"provenance":{"source":"wefunder_public_company_profile","as_of":"2026-06-15T09:04:28Z","claims":{"total_amount_raised":{"source":"FrontCompanySummary#amount_raised","last_verified_at":"2026-06-15T05:00:33Z","as_of":"2026-06-15T09:04:28Z","confidence":"high"},"total_investors":{"source":"FrontCompanySummary#number_of_investors","last_verified_at":"2026-06-15T05:00:33Z","as_of":"2026-06-15T09:04:28Z","confidence":"high"},"active_raise_states":{"source":"Fundraise.visible(nil, nil)","last_verified_at":"2025-02-06T01:17:55Z","as_of":"2026-06-15T09:04:28Z","confidence":"high"},"latest_fundraise_state":{"source":"Fundraise.visible(nil, nil).order(funding_started_at)","last_verified_at":"2025-02-06T01:17:55Z","as_of":"2026-06-15T09:04:28Z","confidence":"medium"}}},"company":{"id":77144,"entity_id":"wefunder:company:77144","slug":"SueChef","name":"Counter-Intuitive Cooking Inc.","tagline":"A kitchen robot and AI that allows hands-off, remote, freezer-to-oven cooking","elevator_pitch":"At SueChef, we strive to revolution the smart cooking appliance market by providing the ultimate in kitchen convenience. 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I have worked for 3 different companies in my 25 year career as a circuit board designer. I started my career at Motorola developing circuit boards for base stations used in Europe's cell phone industry. Then I moved on to Tellabs which created designs for telecommunications equipment in the United States. Finally I have found my calling designing circuit boards for space flight missions and ground support for NASA. Then this opportunity fell into my lap, which got me excited for the possibilities it has to be a success. So I worked nights and weekends to get the circuit boards developed for this amazing machine. Its a once in a lifetime opportunity to get in on investing in a company early on in its infancy that has the potential of being something big. Looking forward to see where this company is at in 5 years. 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I like the concept where you could set up a subscription or auto-refill. 1) Do you have or are you working on patents to prevent the industry giants from jumping and taking over this market segment? 2) What happens if you don't reach $500,000 in funding? 3) Possibly most importantly, how will you make sure the food doesn't taste like the garbage frozen TV dinners that have scarred a generation of consumers? 4) How are you approaching the manufacture of the food trays? Industrial food preparation and packaging then the logistics to get it to the consumer is no small task. I haven't invested yet but am interested in this idea.","author_name":"Luke B","votes":2,"created_at":"2021-02-20T07:00:37Z","canonical_url":"https://wefunder.com/SueChef#question-131694","answers":[{"id":131711,"entity_id":"wefunder:comment:131711","answer":"Hi Luke, thanks for the great questions! Hope these answers help. 1) We filed our utility patent on the entire system in February of last year. We will continue filing sub-patents/extra claims on the detailed design aspects as the develop. 2) We have a minimum threshold set at $50,000 as that will be enough funding for us to build a few prototypes that can be used to move forward. Having fully functioning, production quality prototypes will allow us to test and launch pre-sales as well as run consumer testing. There is a second round planned to fund production. That round will need to be larger than currently planned to offset the funds not raised in this round and it would add to the time between presale launch and product in consumer hands to account for activities not possible with the lower funding value this round. 3) This is a question we get a lot. One key thing is that we are not making the meals ourselves, we are going to the experts. We have had a large number of conversations with companies with expertise in these fields and they have expressed interest in working with us. We also intend to launch a consumer beta program prior to presale launch. This will allow us to test the meals and tweak them as needed to make sure they taste as good as a restaurant. 4) The food trays will leverage existing infrastructure. The trays themselves are simple enough to manufacture. The co-packers who produce food are used to modifying assembly lines for different tray configurations (though there is cost here). For distribution, we are heading in two directions; 1) leveraging the existing co-packer to distributor supply chain to get the food into grocery stores and, 2) utilizing 3rd party cold delivery companies. One reason we went with Frozen over fresh is that the logistics for direct to consumer is easier because you don't need same day delivery. The longer shelf life also allows for higher production volume and the economics of scale where the meals can be stored in a refrigerated warehouse. Also, cryofreezing the meals keeps them more nutrient-dense longer than a fresh option. I hope this help and thank you for your interest!","author_name":"Maxwell Wieder","votes":0,"created_at":"2021-02-20T16:35:28Z"}]},{"id":152513,"entity_id":"wefunder:comment:152513","question":"How it differs from just reheating frozen food in the convection oven?","author_name":"Maksym Litvinov","votes":0,"created_at":"2021-06-03T22:05:53Z","canonical_url":"https://wefunder.com/SueChef#question-152513","answers":[{"id":152561,"entity_id":"wefunder:comment:152561","answer":"Food preparation wise, it does not. The issue with using a convection oven with heating a frozen meal is time. It can take 10-15 minutes for the oven to preheat and then another 10-45 for the meal to cook (depending on the meal). That process involves two separate steps you need to be home and in the kitchen (start the oven and put the meal in the oven). SueChef allows you to start and complete the entire process remotely. This means you can still be at work, outside, sleeping, or anywhere/doing anything and have a meal ready exactly when you want it. Additionally, by standardizing the oven, every meal cooks in the same environment removing time ranges from meal completion time. It also allows our AI to have the meal ready when you want it.","author_name":"Maxwell Wieder","votes":0,"created_at":"2021-06-04T00:21:18Z"}]},{"id":152482,"entity_id":"wefunder:comment:152482","question":"Do you have any commerce sales/deals/partnerships with restaurants/office kitchens, where volume is more important than quality?","author_name":"Shelling Ford","votes":0,"created_at":"2021-06-03T20:32:04Z","canonical_url":"https://wefunder.com/SueChef#question-152482","answers":[{"id":152504,"entity_id":"wefunder:comment:152504","answer":"We do not have any formal agreements at this time. We have several MOUs and are in serious negotiations with a number of food companies as well as businesses for both the supply and the b2b side of the business model.","author_name":"Maxwell Wieder","votes":0,"created_at":"2021-06-03T21:17:28Z"}]}],"faq":[{"question":"This is a interesting idea. I like the concept where you could set up a subscription or auto-refill. 1) Do you have or are you working on patents to prevent the industry giants from jumping and taking over this market segment? 2) What happens if you don't reach $500,000 in fun...","answer":"Hi Luke, thanks for the great questions! Hope these answers help. 1) We filed our utility patent on the entire system in February of last year. We will continue filing sub-patents/extra claims on the detailed design aspects as the develop. 2) We have a minimum threshold set at $50,000 as that will be enough funding for us to build a few prototypes that can be used to move forward. Having fully functioning, production quality prototypes will allow us to test and launch pre-sales as well as run..."},{"question":"Do you have any commerce sales/deals/partnerships with restaurants/office kitchens, where volume is more important than quality?","answer":"We do not have any formal agreements at this time. We have several MOUs and are in serious negotiations with a number of food companies as well as businesses for both the supply and the b2b side of the business model."},{"question":"How it differs from just reheating frozen food in the convection oven?","answer":"Food preparation wise, it does not. The issue with using a convection oven with heating a frozen meal is time. It can take 10-15 minutes for the oven to preheat and then another 10-45 for the meal to cook (depending on the meal). That process involves two separate steps you need to be home and in the kitchen (start the oven and put the meal in the oven). SueChef allows you to start and complete the entire process remotely. This means you can still be at work, outside, sleeping, or anywhere/do..."}]}}}