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

$13 Per Meal — Free Delivery​

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!

Customer reviews

 “They were awesome! I was super impressed. Everything was delicious.” — Tiffany

        “I thank you, the company, the chefs and your delivery drivers for the unreal service you provide. And I will be spreading the word to others as well.” — Trina

“For someone that works up to 75 hours a week you have just made my life so much easier! I am so grateful for this service and delicious food!” — Natalie​​

        “Loved them. Actually losing weight from eating properly and also don’t have food cravings because I am getting proper nutrition.” — Anne

Read More

Dec 13 - 17

Dec 6 - 10

Nov 29 - Dec 3

Dec 13 - 17

Bruschetta Baked Chicken Breast: stuffed with mozzarella cheese tomatoes and basil baked and topped with balsamic vinegar with a side of broccoli. (GF)

Asian Beef with Mushrooms and Snow Peas: beef and vegetables cooked with ginger, garlic, and soya sauce over rice. (GF/DF)

Maple Dijon Chicken Thighs: with maple brussel sprouts and butternut squash topped with pomegranate seeds. (GF/DF)

Maple Salmon: with baked sweet potatoes drizzled with maple tahini. (GF/DF)

Greek Chicken Thighs: Greek herb baked chicken thighs, served with crispy lemon potatoes. (GF/DF)

Balsamic Chicken Breast: baked chicken breast with balsamic glaze, served with spinach salad with tomatoes, mozza cheese and balsamic dressing. (GF)

Spaghetti: extra lean ground meat-sauce with onion, peppers & mushroom over noodles, sprinkled with blended cheese.

Keto Asian Barbecue Baked Chicken Thighs: sprinkled with almonds, served with

cauliflower and zucchini with peppers. (GF)

Hearty Quinoa & White Bean Soup: simmered with onion, celery, carrot and spinach in an herb stewed tomato broth. (GF/DF)

Tuscan Chicken & Sausage Tortellini: simmered with onion, mushrooms, peppers, peas and zucchini in an herb curry rose sauce.

Thai Chili Beef & Pork Stir-Fry: onion, carrot, celery, bok-choy, baby corn, bean sprouts and cashews in a garlic thai chili sauce with noodles. (DF)

Keto Grilled Salmon: salmon with yogurt dill sauce over zoodles. (GF)

Keto Italian Sausage Meatballs: served over cauliflower rice with basil tomato sauce. (GF/DF)

Keto Creamy Mushroom Pork Chops: pork chops cooked in a rich and creamy mushroom sauce, over cauliflower rice. (GF)

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

Keto Lemon Dill Salmon: baked salmon seasoned with lemon juice and dill, served with broccoli. (GF/DF)

Keto Chicken Soup: warm and delicious, this soup has cauliflower rice instead of noodles, but the same rich chicken soup taste and feel. (GF)

Vegan Chicken Strips: baked vegan breaded chicken strips with a fresh caesar salad. (V/DF)

Vegan Crispy Tofu: tofu coated in gluten free bread crumbs with lemon cream sauce served with greens beans. (V/DF/GF)

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

Vegan Blueberry Avocado Quinoa Salad: delicious, fresh avocado and ripe blueberries with quinoa, vegetables and pistachios. (V/DF/GF)

Vegan Coconut Curry Vegetable Soup: rich and warming soup with coconut and mixed vegetables. (V/GF/DF)

Vegan Mexican Stuffed Yams With Beans: yams stuffed with black beans, quinoa, avocado, red pepper, and salsa. (V/GF/DF)


Dec 6 - 10

Maple Salmon: baked salmon with a hint of maple and a side of wild rice. (GF/DF)

Shepherds Pie: lean ground beef, potatoes, and veggies in a rich gravy. (DF)

Beef Barley Soup: a hearty soup with carrots, onions, beef, barley and seasoning. (DF)

Keto Mexican Baked Chicken Thighs: baked with salsa & cheese, served with buttery peas and cabbage. (GF)

Spaghetti: extra lean ground meat-sauce with onion, peppers & mushroom over noodles, sprinkled with blended cheese.

Ham Pasta: honey smoked ham, peppers, mushrooms, sundried tomato and green onion tossed in an herb garlic & blended cheese sauce with pasta.

Mulligatawny Soup: tender pork & chicken simmered with onion, peppers, celery, carrot, apple and rice in an herb curry cream.

Salmon, Shrimp & Sausage Jambalaya: tossed with sweet onion, yellow peppers, okra and mushroom in a cajun spiced tomato sauce with rice. (GF/DF)

Keto Stuffed Peppers: seasoned chicken, cheese, and delicious spices combine to create these hearty favorites. (Large only) (GF)

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

Keto Taco Salad: tex mex seasoned ground beef, tomatoes, cheese, green onions served on a bed of lettuce with a side of sour cream. (GF)

Vegan Tofu Tikka Masala: fried tofu in a tomato and curry spice based tikka masala sauce with cashews over rice. (V/GF/DF)

Vegan Strawberry Spinach Pasta Salad: with cashews and orange poppy seed dressing. (V/GF/DF)

Vegan Beets and Sweets Buddha Bowl: a delish bowl of quinoa with butternut squash, beets and brussel sprouts, drizzled with tahini maple sauce topped with pomegranate seeds. (V/GF/DF)

Vegan Marinara Pasta: pasta with a vegetable filled marinara sauce. (V/DF)

Crunchy Cashew Thai Quinoa Salad with Chicken: red cabbage, quinoa, peppers, carrots, cilantro, green onions, cashews, tender chicken chunks and chickpeas served with lime and peanut dressing. (GF/DF)

Homestyle Lasagna: with ground beef, spinach, mushrooms, and herb tomato sauce topped with 3 cheeses.

Crispy Parmesan Salmon: crispy breaded salmon topped with parmesan cheese, served with garlic broccoli. (DF)

Keto Egg Roll in a Bowl: ground turkey, onions, egg, garlic, ginger, and carrots melded together with Asian influenced flavors, with a side of almond green beans. (GF/DF)

Keto Spinach and Artichoke Stuffed Chicken: tender chicken stuffed with delicious cheese, spinach, and artichokes, served parmesan thyme cauliflower. (GF)

Keto Dirty Cauliflower Rice: ground beef, peppers, onion and avocado oil mixed with riced cauliflower. (GF)

Vegan Greek Couscous Salad: a couscous base with cucumber, peppers, onions, tomatoes, parsley and chickpeas, topped with a light dijon and red wine vinegar dressing. (V/DF)

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


Nov 29 - Dec 3​

Chicken Noodle Soup: a warming soup with rich broth, chicken pieces, mixed vegetables, and pieces of noodles. (DF)

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

Penne and Meat Sauce: meat sauce filled with veggies and ground beef, served over penne pasta. (DF)

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

Tandoori Chicken Soup: shredded chicken simmered in a curry paprika cream with lentils, peas, chickpeas, spinach and carrots.

Honey, Garlic and Dijon Roast Pork Loin: served with ginger curry roast potatoes and broccoli. (GF/DF)

Keto Italian Baked Chicken Legs: served with eggplant & zucchini ratatouille. (GF/DF)

Mediterranean Vegetable Pasta: tossed with onion, artichokes, sundried tomato, kale, olives, zucchini and mushroom in a garlic pesto cream.

Keto Mozzarella Burger: a juicy ground beef hamburger with no bun, topped with mushrooms and bacon served on a bed of lettuce with onions, tomatoes, and a side of chipotle mayo. (GF)

Keto Lemon Dill Salmon: baked salmon seasoned with lemon juice and dill, served with green beans. (GF/DF)

Keto Cauliflower Mac and Cheese: all the rich, creamy, deliciousness of mac and cheese, without the carby pasta, topped with crispy pork rinds. (GF)

Vegan Mushroom Barley Soup: a vegetable filled soup with mushrooms and barley. (V/DF)

Vegan Lemon Spaghetti: spaghetti with peppers, mushrooms, spinach topped with coconut cream sauce and lemon juice. (V/DF)

Vegan Mexican Bowl: roasted sweet potatoes with peppers over seasoned black beans topped with cabbage, avocado, and maple pecans. (V/GF/DF)

Vegan BBQ Cauliflower & Chickpea Tacos: a delicious combination of cauliflower coated in BBQ rub, chickpeas and coleslaw in a tortilla shell. (V/DF)

Tuscan Chicken Mac and Cheese: this dish is a step up for mac & cheese with delicious chicken breast, herbs and spices and three types of cheese. 

Maple Glazed Salmon: baked salmon with a sweet hint of maple and a side of wild rice. (GF/DF)

Buttery Garlic Steak Bites: seared steak pieces with garlic butter and a side of apple coleslaw. (GF)

Keto Chicken Parmesan With Zoodles: chicken coated in gluten-free breadcrumbs, baked with tomato sauce, cheese and served over cauliflower rice. (GF)

Keto Chicken Enchilada Bowl: enchilada sauce coating tender chicken pieces and covered in shredded cheese, peppers and tomatoes with a side of broccoli. (GF)

Keto Yellow Curry Beef Stir Fry: tender beef strips with mixed veggies in a rich yellow curry sauce over cauliflower rice. (GF/DF)

Vegan Marinara Pasta: pasta with a vegetable filled marinara sauce. (V/DF)

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


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