Today we’d like to introduce you to Richard Klein.
Hi Richard, we’re thrilled to have a chance to learn your story today. So, before we get into specifics, maybe you can briefly walk us through how you got to where you are today?
I started my career in design and media, launching and leading platforms like Surface Magazine and FourTwoNine, where I worked at the intersection of culture, creativity, and brand storytelling. Over the years I collaborated with global brands—from Lexus and BMW to Cartier and Hermès—which really shaped how I think about aesthetics, experience, and emotional connection in products.
After two decades in media and creative direction, I felt called to build something more personal and mission-driven. I went vegan for health and ethical reasons, became obsessed with Italian food, and realized how few plant-forward options truly delivered on flavor, comfort, and craft. That ultimately pushed me to co-found Sunday Supper, a frozen Italian comfort-food brand reimagining classics with a cleaner, more joyful, more sustainable approach. We started small and scrappy, and over the past few years we’ve grown into hundreds of retail doors nationwide, building a team and a community that believe in the same mission.
Alongside Sunday Supper, I’ve always kept one foot in creative work — from branding and visuals to experiential storytelling — because that’s where I feel the most energized. These worlds all intersect for me.
We all face challenges, but looking back would you describe it as a relatively smooth road?
The road has definitely not been smooth. Entrepreneurship, for me, has been equal parts resilience and belief. You face the challenges head-on, you push through them, and somehow, step by step, the path opens. My career has taken me from the world of media and design—where I built magazines and creative platforms—to the completely different universe of consumer packaged goods. And even though that creative background helps me today, the learning curve in CPG has been steep. There’s no handbook for raising capital, navigating distribution, or managing production challenges. You learn it by living it.
There have been moments of burnout, financial pressure, retail rejections, co-manufacturer issues, and the personal sacrifices that come with trying to build something from scratch. As a founder, you end up carrying the weight of every decision, every delay, every unexpected obstacle. And there are times when it feels like you’re fighting the odds.
But that’s also the part that keeps me going. Because just when it feels the hardest, something incredible happens — a major retailer comes through, a partnership materializes, or someone tells you our food made their day. Those moments create the momentum that pushes you forward. They remind me why I started this and why I keep going.
Great, so let’s talk business. Can you tell our readers more about what you do and what you think sets you apart from others?
Sunday Supper is a plant-forward Italian comfort-food brand that I co-founded to reimagine the classics I grew up loving — but with cleaner ingredients and a more modern, restaurant-quality approach. We specialize in frozen entrées and appetizers that taste like something you’d get at a great neighborhood trattoria: rich, comforting, and incredibly satisfying, without the heaviness or the additives you typically find in the frozen aisle.
What sets us apart is our obsession with craft and authenticity. Every dish is developed with real chefs, premium ingredients, and the kind of attention to detail that rarely makes it into frozen foods. My background in media and design also plays a role — we treat brand, storytelling, and visual identity with the same care we put into the food itself.
Our proudest feedback? People are shocked that it’s frozen — and even more shocked that it’s plant-forward — because it tastes like true restaurant cooking.
I want readers to know we’re building a brand rooted in joy, nostalgia, and quality. Italian comfort food made for today, without compromise.
Let’s talk about our city – what do you love? What do you not love?
I’m based in LA, but I’ve always loved San Diego for its calm, coastal atmosphere and its growing food and creative scenes. There’s a warmth and ease to the city that’s really special.
My least favorite part? Probably the distance — the drive between LA and San Diego can be a long one, and I always wish the two cities were just a bit closer.
Contact Info:
- Website: https://www.sundaysupper.com
- Instagram: https://www.instagram.com/sundaysupperfoods/
- LinkedIn: https://www.linkedin.com/in/richard-klein-aa163117/
Image Credits
BAILEN “BAIFLIX” ESTRADA and CHRIS HAYES
