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!

Feb 24 - 28

Feb 18 - 21

Feb 10 - 14

Feb 24 - 28

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

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

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

KETO Boneless Pork Loin: topped with fresh herbs, diced tomato and mozzarella, over eggplant and zucchini ratatouille. (GF)

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

Buffalo and Black Bean Burritos: simmered with onion, mushrooms, peppers and corn in a roast tomato salsa, gratineed with spicy Monterey jack.

Pad Thai Chicken and Beef: sautéed with green and red onion, carrot, peppers, bean sprouts and peanuts, in a garlic Thai sauce over steamed egg noodles. (GF/DF)

Vegan Creamy Cheddar Broccoli Soup: made with daiya cheese to add a creamy, cheesy texture to this delicious, warm favourite. (GF/DF)

Vegan Butternut Squash Chipotle Chili: this delicious vegan chili will quickly become a cold-weather favourite. Served with avocado (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 Cauliflower Mac and Cheese: all the rich, creamy, deliciousness of mac and cheese, without the carby pasta. (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)

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Feb 18 - 22

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

Spinach and Artichoke Stuffed Chicken: tender chicken stuffed with delicious cheese, spinach, and artichokes, served with green beans. (GF)

Creamy Garlic Shrimp Penne: shrimp coated in a garlic cream sauce over penne noodles.

Keto Chicken and Pesto Cream: tender thighs topped with sautéed mushrooms, sweet onion and pesto cream sauce, served with peppers and cabbage. (GF)

Seafood Jambalaya: assorted fresh seafood and sausage simmered with onion, mushrooms, peppers and okra in a spiced creole sauce with rice. (DF)

Tex Mex Chili: extra lean ground Beef and Buffalo simmered with onion, mushrooms, peppers, corn and mixed beans in a roast tomato salsa. (GF/DF)

Dijon Pork Fusilli: tender pork-loin strips tossed with onion, mushrooms, peppers, apples and zucchini in an herb Dijon cream.

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

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)

Keto Shrimp Alfredo: creamy alfredo sauce over seasoned shrimp and zoodles (zucchini noodles). (GF)

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

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

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Feb 10 - 14​

Herb Roasted Chicken: with cranberry sauce and brussel sprouts (GF/DF)

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

Spaghetti and Meat Sauce: delicious tomato sauce mixed with ground beef and served over spaghetti noodles.

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

Keto Roast Chicken Legs: brushed with olive oil, garlic and paprika, served with braised cabbage and zucchini. (GF/DF)

Mongolian Beef Stir-fry: tender sirloin sautéed with carrot, peppers, onion, bok-choy, celery and zucchini in garlic teriyaki, over egg noodles. (DF)

Cajun Baked Salmon: served with stewed berries compote, herb citrus rice and vegetables. (GF/DF)

Vegan Coconut Curry Lentil Bowl: these bowls are created using roasted ingredients like carrots, onions, sweet potato and kale topped with curried red lentils in coconut and flavored with spices like turmeric, cumin and curry. (V/DF/GF)

Vegan Tortilla Soup: this slightly spicy soup features smoked chili pepper, jalapenos, black beans, cilantro, avocado and toasted tortillas. (V/DF)

Keto Buttery Garlic Rosemary Pork Chops: served with a side of broccoli. (GF)

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

Keto Chicken Thighs: served with cheesy cauliflower. (GF)

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