Cooking great food takes too long

When it’s one of those busy weeks you just don’t have time to shop for the right ingredients, cook, and clean.

What if you could get that time back by having fresh, healthy meals made with seasonal ingredients ready to eat as soon as you walk in the door? Now you can with weekly deliveries from Chef to Table!

All it takes is:

  1. Pick from our menu that’s updated weekly
  2. Your meals are cooked by a top chef and dropped off at your door
  3. Warm them up and eat whenever you want!

No Commitment — Skip or Cancel Any Time

Just need two meals a week to make things easier? Or enough to cover you for 5 days? It’s your choice!

See the Difference

Cooking For Yourself (1 Person):

  • $100 – $200 / week for groceries
  • 2 hours shopping
  • 5 hours cooking
  • 3 hours cleaning

Chef To Table (1 Person):

  • $30 – 100 / week
  • No shopping
  • No cooking
  • 10 minutes cleaning​

Ready to get out of the kitchen and have more time to enjoy life? Get started now!

May 25 - 29

May 18 - 22

May 11 - 15

May 25 - 29

Tortellini Greek Pasta Salad: cheese tortellini, tomatoes, olives, feta, onions, cucumbers and Greek dressing combine to form this delicious dish.

Pineapple Pulled Pork: slow cooked pulled pork served with coleslaw (GF/DF)

Greek Lemon Chicken Thighs: chicken thighs marinated in lemon and herbs, served with greek style roasted potatoes. (GF/DF)

Pork and Sausage Pasta: tender pork-loin and assorted sausage simmered with onion, peppers, zucchini and mushroom in a garlic and parmesan cream.

El Paso Chili: extra lean ground beef and buffalo simmered with onion, mushrooms, peppers, corn and beans in a roast tomato salsa. (GF/DF)

Chicken Cacciatore: strips of white meat and thighs simmered with onion, mushroom and peppers in an herb stewed tomato glaze over noodles. (DF)

KETO Salisbury Steaks: ground beef patties topped with mushroom and onion gravy, served with zucchini and squash. (GF)

Vegan Creamy Butternut Squash Pear Soup: colorful and creamy, this blend of butternut squash, coconut cream and pear is the perfect combination (V/DF/GF)

Vegan Thai Pineapple Fried Rice: this hearty rice dish is based on a basmati rice full of deliciousness like pineapple, carrot, garlic, onions, peas, bell peppers, cashew nuts, curry powder and cilantro. (V/GF/DF/contains nuts)

Keto Creamy Coconut-Lime Salmon: combo of fresh ginger, lime juice and basil with delicious salmon. Comes with a side of broccoli. (GF)

Keto Egg Roll in a Bowl: ground turkey, onions, egg, garlic, ginger, and carrots melded together with Asian influenced flavors. (GF)

Keto Creamy Tuscan Chicken: made with a rich and creamy sauce, this dish uses tender chicken, garlic, cream and spinach to create a wonderful and filling dish served over cauliflower rice. (GF)


May 18 - 22

Spicy Butter Chicken: served with rice. (GF)

Spinach and Kale Pesto Chicken Stuffed Yams: yams stuffed with chicken, walnuts and greens. (DF/GF)

Teriyaki Pineapple Chicken Thighs: served over coconut rice with grilled bell peppers. (GF/DF)

Citrus and Dill Baked Salmon Fillet: served with blended rice and vegetables. (GF/DF)

Tandoori Pork and Chicken: simmered with peppers, zucchini, mushrooms, red onions and sun dried cranberries in a curry spiced yogurt sauce with rice and lentils. (GF)

KETO Chicken Ratatouille: herb baked chicken thighs and strips of white meat over eggplant and zucchini ratatouille, topped with fresh parmesan. (GF)

Traditional Homestyle Ukrainian Borscht: cabbage, carrots, onion, beets and potatoes simmered in a dill cream broth. (GF)

Vegan Tofu Pad Thai: served with zucchini noodles, butternut squash and garnished with peanuts on top. (V/GF/DF/contains nuts)

Vegan Strawberry Spinach Salad: bold and beautiful, this colorful spinach salad features delicious ripe strawberries, avocado, onion and almond/pistachio crumbles in a strawberry balsamic vinaigrette dressing. (V/GF/DF)

Keto Cabbage and Sausage: fried cabbage and onion with kielbasa sausage and peppers (GF)

Keto Beef and Broccoli Pot: delicious seasoned beef with freshly prepared broccoli florets in an Asian inspired sauce.

Keto Steak and Veggie Zucchini Boats: with zucchini, mushrooms, peppers and provolone cheese (GF)


May 11 - 15​

Keto Portobello Mushroom Lasagna: with Italian sausage and a variety of cheeses in a marinara sauce (GF)

Summer Strawberry & Salmon Spinach Salad: with strawberry vinaigrette dressing (GF)

Beef Stir Fry: sauteed chicken and mixed vegetables in a green thai style sauce over rice (DF/GF)

Chicken Pasta: tossed with onion, mushroom, peppers, zucchini and asparagus in an herb rose.

Enchilada Lasagna: extra lean ground beef and salsa layered with spinach, cottage cheese and tortillas, topped with spiced cheese.

Keto Herb Roast Pork-loin: topped with tomato, onion and cheese, served with braised cabbage and broccoli. (GF)

Italian Chicken Soup: simmered with onion, carrot, celery, green beans, chickpeas and pasta in an herb stewed tomato broth. (DF)

Vegan Cauliflower Tikka Masala: chopped up cauliflower in a tomato and curry spice based tikka masala sauce with cashews. (V/GF)

Vegan Thai Tofu Bowl: Coconut green thai curry sauce, pineapple, carrot, red peppers, green chilies, cilantro, kale over coconut rice (V/GF/DF)

Keto California Avocado Chicken: balsamic grilled chicken topped with delicious mozzarella cheese, tomato slices and basil, served with a side of broccoli. (GF)

Keto Steak Fajitas: steak, peppers, cilantro, onion, lime and olive oil combine to create a slightly spicy dish without the carbs. (GF)

Keto Creamy Garlic Mushrooms: with bacon served over cauliflower rice. (GF)


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