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!

Jun 24 - 28

Jun 17 - 21

Jun 10 - 14

Jun 24 - 28

Chili: spicy chili with red kidney beans, black beans, mushrooms, and green peppers with ground beef. (GF/DF)

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

Spaghetti: spaghetti noodles in a delicious tomato basil sauce.

Keto Avocado and Tomato Roast Pork Loin: gratineed with swiss cheese, served with cinnamon roast squash and asparagus. (Keto/GF)

Thai Chili and Lime Baked Salmon Fillets: served with herb potatoes and vegetables. (GF/DF)

Chicken, Corn and Sweet Potato Chowder: with onion, celery and carrots in a light tarragon cream.

Louisiana Jambalaya: tender pork loin and chicken simmered with onion, mushroom, zucchini and baby okra in a spiced creole sauce with rice. (GF)

Vegan Chili: all-vegan chili with red kidney beans, black beans, mushrooms, peppers, and carrots served with almond garlic buns. (V/DF)

Avocado Fettuccine: fettuccine noodles in a creamy avocado sauce using fresh avocado, parmesan cheese and olive oil.

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Jun 17 - 21

Ground Turkey and Butternut Squash: in a balsamic/chili sauce (GF/DF)

Mexican Stuffed Yams With Steak: yams stuffed with beef steak, quinoa, avocado, red pepper, and salsa. (GF/DF)

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

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

Beef and Black Bean Burritos: simmered with onion, mushrooms, peppers and corn in a roast tomato salsa, gratineed with spicey monteray jack.

Roast Chicken Legs: brushed with olive oil and assorted herbs, served with roast root vegetables and braised cabbage. (GF/DF)

Asian Citrus Poached White Fish: served with herb jasmine rice and vegetables. (GF/DF)

Veggie Stir Fry: mixed vegetables in a green thai style sauce (DF/GF)

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

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Jun 10 - 14​

Herb Roast Chicken Thighs: brushed with olive oil and herbs, served with Cajun roast sweet potatoes and vegetables. (GF/DF)

Fettuccine Alfredo: creamy alfredo sauce with peas, bacon, and herb chicken breast topped with parmesan cheese.

Ground Beef Bourguignon: mushroom gravy sauce simmered with ground beef, mixed vegetables and served over creamy cauliflower mash.

Chicken Marsala: tender strips of breast meat and thighs topped with herb mushroom and chive Marsala sauce, served with broad noodles and vegetables. (DF)

New Mexico Smoked Turkey Chili: apple wood smoked lean ground turkey simmered with onion, mushrooms, peppers, corn and mixed beans in a roast tomato salsa. (GF/DF)

Beef Stirfry: sauteed with carrot, onion, celery, peppers, bok-choy and bean sprouts, in a garlic teriyaki with peanuts over basmati rice. (GF/DF)

Vegetarian Baked Spaghetti: assorted vegetables simmered in an herb roast tomato ragu, over noodles, gratineed with mozzarella and parmesan. (V)

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

Mushroom Bourguignon: mushroom gravy sauce simmered with ground beef, mixed vegetables and served over cauliflower mash. (V/DF)

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