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

$12 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

May 17 - 21

May 10 - 14

May 3 - 7

May 17 - 21

Chicken Avocado Mango Salad: shredded chicken breast on top of greens with fresh mangos, avocado and olive oil dressing. (GF/DF)

Lasagna Soup: ground beef and Italian sausage with lasagna noodles and ricotta cheese in a beef broth.

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

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

Lemon, Pepper & Dill Baked Cod: topped with ginger berry coulis, served with herb jasmine rice and vegetables. (GF/DF)

Brazilian Chicken and Black Bean Stew: simmered with chorizo, onion, potatoes, jalapeno and carrot in a stewed tomato broth with cilantro. (DF)

Keto Herb Baked Pork Loin: topped with Dijon cream, served with broccoli and zucchini with onion. (GF)

Seafood Pasta: assorted fresh seafood simmered in a garlic, dill & white wine cream sauce with onion, peppers, mushrooms and spinach.

Vegan Mexican Quinoa Bowl: black beans and peppers mixed together over quinoa topped with avocado and salsa. (V/GF/DF)

Greenest Chopped Salad: broccoli, green apples, greens grapes, cucumbers, edamame beans over greens topped with dijon dressing and pumpkin seeds. (GF/DF)

Vegan Stuffed Peppers: onions, mushrooms, rice and seasoning baked inside a delicious pepper. (V/GF/DF)

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

Balsamic Chicken Breast: balsamic grilled chicken breast served with spinach, tomato, and cucumber salad with balsamic dressing. (GF)

Lemon Dill Salmon: served with green beans and wild rice. (GF/DF)

Cream Cheese Crack Chicken Chili: this creamy chili is loaded with chicken, black beans, corn, bacon, tomatoes, cream cheese, bacon and a touch of ranch. (GF)

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

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

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

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May 10 - 14

Herb Roasted Chicken Thighs: with roasted beets topped with feta and walnuts. (GF)

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

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

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

Honey, Garlic and Dijon Roast Pork Loin: served with ginger curry roast potatoes and broccoli.

Enchilada Lasagna: extra lean ground beef and salsa, layered with tortilla shells, spinach and cottage cheese, gratineed with blended cheese.

Spiced Chicken Penne Arrabiata: shredded chicken tossed in a garlic stewed tomato and cream sauce with mushrooms, banana peppers and parsley.

Keto Herb Baked Chicken Thighs: over eggplant and zucchini ratatouille, sprinkled with fresh parmesan.

Vegan Jade Noodles: soba noodles with plenty of greens -- snow peas, broccoli, and asparagus topped with baked tofu and sesame ginger dressing. (V/DF)

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

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

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

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

Balsamic Chicken Breast: balsamic grilled chicken breast served with greek salad and wild rice. (GF)

Keto Asparagus Shrimp Alfredo: creamy alfredo sauce over seasoned shrimp and sauteed asparagus with zoodles. (GF)

Keto Lemon Dill Salmon: served with green beans. (GF)

Keto Creamy Tuscan Chicken: tender chicken, garlic, and spinach in a rich creamy sauce over cauliflower rice. (GF)

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May 3 - 7​

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

Balsamic Chicken Breast: balsamic grilled chicken breast served with greek salad and wild rice. (GF)

Zesty BBQ Turkey Meatloaf: ground turkey meatloaf stuffed with cheese and served with roasted potatoes. (GF)

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

Baked Chicken Thighs: topped with bruschetta & cheese, served with roast potatoes with honey dill baby carrots. (GF)

Keto Dill Baked Haddock Fillet: with lemon pepper butter, braised cabbage and cauliflower. (GF)

Beef & Pork Stir Fry: tossed with carrot, celery, red onion, bok-choy, peanuts and bean sprouts in a spiced teriyaki over egg noodles. (DF)

Creamy Chicken & Gnocchi Soup: simmered with carrot, celery, onion and fresh chopped spinach in a light chicken and cream broth.

Vegan Moroccan Vegetable Soup: a flavorful and slightly spicy soup with potatoes, spinach, red chilis, chickpeas, onion and tomato, infused with lemon. (V/GF/DF)

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

Vegan Butternut Squash Chipotle Chili: hearty vegan chili with butternut squash and smoky chipotle, topped with avocado. (V/GF/DF)

Vegan Spaghetti Squash Marinara: spaghetti squash with a marinara sauce. (V/GF/DF)

Spaghetti in Tomato Basil Sauce: served with Italian sausage meatballs. (DF)

Herb Roasted Chicken Thighs: served with butternut squash. (GF/DF)

Spicy Thai Coconut Chicken Soup: shredded chicken and mushrooms in a spicy ginger broth with coconut milk, lime juice, and cilantro. (GF/DF)

Keto Lemon Dill Salmon: served with broccoli. (GF)

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

Keto Spinach and Artichoke Stuffed Chicken: tender chicken stuffed with delicious cheese, spinach, and artichokes, served with grilled zucchini and peppers. (GF)

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