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

Mar 1 - 5

Feb 22 - 26

Feb 15 - 19

Mar 1 - 5

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

Spinach and Kale Pesto Chicken 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)

Beef & Bean Burritos: tossed with assorted fresh vegetables and corn, rolled in tortilla shells and gratineed with salsa and cheese. (Large only)

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

Seafood Pasta: assorted seafood tossed with onion, mushroom, peppers, zucchini and asparagus in an herb dill rose.

Keto Roast Chicken Legs: brushed with olive oil and herbs, served with cauliflower and zucchini with pepper. (GF)

Chicken Cacciatore: tender chicken strips and thighs simmered with onion, mushroom & peppers in an herb stewed tomato glaze with noodles. (DF)

Vegan Marinara Pasta: pasta with maraina sauce filled with veggies. (V/DF)

Vegan Butternut Squash Soup: cooked with tomatoes, corn, beans, mixed vegetables, and a slightly spicy kick. (V/GF/DF)

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

Vegan Shiitake Pho Soup: vegan soup with spiced broth, rich shiitake mushrooms, green onions, bok choy, and rice noodles. (V/DF)

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

Herb Roasted Chicken Thighs: served with dill carrots. (GF/DF)

Buffalo Chicken Ranch Wraps: crispy piece of buffalo chicken with ranch sauce and coleslaw.

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

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

Keto Cheesy Garlic Chicken: chicken cooked in one pan with cheese, over broccoli and spinach with zoodles. (GF)

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Feb 22 - 26

Herb Roasted Chicken Thighs: with cranberry sauce and broccoli. (GF/DF)

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

Lemon Dill Salmon: served with almond green beans. (GF/DF)

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

Keto Roast Pork Loin: topped with herb dijon cream, served with braised cabbage and broccoli. (GF)

Penne Pascara: tender chicken, pork & sausage tossed with green onion, mushrooms, peppers and zucchini in an herb stewed tomato & parmesan cream.

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

Seafood Creole Soup: assorted fresh seafood simmered in a Cajun spiced tomato broth with onion, carrots, celery and rice. (GF/DF)

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 Crispy Peanut Tofu Stir Fry: cauliflower fried with bok choy, garlic, toasted sesame, red peppers, broccoli, cilantro and sriracha sauce. (V/GF/DF)

Vegan Crunchy Rainbow Thai Peanut Tofu Wraps: tofu, peppers, spinach, cilantro, onion and carrots in a wrap with a delicious peanut, soy sauce dressing. (Contains nuts & spice) (DF)

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. (DF)

Taco Stuffed Sweet Potatoes: filling, healthy and different - these sweet potatoes are filled with seasoned lean turkey, black beans and come with sour cream on the side. (GF)

Herb Roasted Chicken Thighs: served with wild rice. (GF/DF)

Arugula Steak Salad: beets, feta and steak with dijon vinaigrette. (GF)

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

Keto Cheesy Mexican Skillet: ground beef, spices and cheese blended together to create a flavorful casserole.

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

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Feb 15 - 19​

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

Spicy Butter Chicken: served with coconut rice. (GF)

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

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

Keto Dill Baked Haddock Fillet: brushed with citrus garlic butter, chili braised cabbage and zucchini with almonds. (GF)

Herb Roast Chicken Legs: served with rosemary garlic roast potatoes and vegetables. (GF/DF)

Tuscan Pork and Sausage Pasta: tossed with onion, peppers, mushrooms and peas in an herb curry rose sauce.

Texas Beef Soup: tender sirloin simmered with onion, peppers, corn, peas, celery, beans and potatoes in an herb tomato & beef broth. (DF)

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

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

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

Vegan Grilled Portobello Mushroom Steaks: served with dill carrots. (GF/DF)

Herb Roasted Chicken Thighs: served with dill carrots. (GF/DF)

Hamburger Soup: ground beef cooked with carrots, celery, onions, peas and peppers in a beef broth. (GF/DF)

Chicken Pesto Quesadillas: grilled chicken, pesto sauce, tomato, green onion and peppers in a melted cheese wrap served with coleslaw.

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

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

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

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