A cadence that fits
Delivery can be weekly, biweekly, or monthly. We will choose a rhythm that works with your needs, your schedule, and mine.
Explore
Service / 02Two practices / one plan
Understand · prepare · support
Therapeutic Personal Chef
We begin with a Nutritional Therapy intake and a focused session, then I turn what we learn into chef-prepared meals delivered to you. It is nutrition support with the cooking handled, too.
Let’s Make a PlanWhere the two meet / 001
The strategy
and the meal.
We talk about what you need, then I source and cook the food and deliver the meals. It makes the plan a whole lot easier to follow.
A good fit if / 001
- 01You have a health, energy, or physical goal you would like food to support.
- 02You have a sense of what you want to eat, but getting it done is the hard part.
- 03You want customized meals that are still satisfying, beautiful, and varied.
What is included / 002
- 01A Nutritional Therapy intake and focused working session before chef service begins
- 02Menus built around your preferences, allergies, goals, and schedule
- 03Ingredient sourcing, labeled meals, delivery, and storage and reheating guidance
- 04Weekly, biweekly, or monthly delivery, based on what works for both of us
The rhythm / 003
Here is how
it usually goes.
- 01
Build the foundation
We begin with a Nutritional Therapy intake and focused session to get clear on your needs, goals, favorite foods, and schedule.
- 02
Make a plan
I turn what we learned into a menu and delivery rhythm that works around your schedule, appetite, and the nights you do not want to start from scratch.
- 03
Cook & deliver
I source and cook the food, then deliver it with a plan we can keep refining together.
The practical details / 004
What happens
between us.
Time to look it over
I send your proposed menu about five to seven days before I cook. You can request changes before the 72-hour menu cutoff, and I may make thoughtful substitutions if an ingredient is unavailable or not at its best.
North Bay and select East Bay communities
Delivery is available in Sonoma and Marin counties, as well as Richmond, El Cerrito, Oakland, and Berkeley. Napa County and other Alameda County locations are considered case by case.
Ready when you are
Meals arrive labeled with simple storage and reheating guidance. A reusable container rotation helps keep delivery practical and cuts down on waste.
Kitchen philosophy / 005
How I think
about the food.
These are the things I care about in the kitchen. They are guideposts, not rules.
I love working with seasonal produce. When it makes sense for your preferences, budget, and what is available, I also look for wild-caught seafood, pasture-raised eggs and poultry, and grass-fed meats.
I am always drawn to the slow stuff: fermentation, roasting, braising, and letting simple ingredients turn into something really satisfying.
I try to use what I have well and waste less along the way. For clients who eat meat, that can include complete-use and nose-to-tail cooking, always based on what feels right for you.
A simple beginning
Let’s make a plan that ends with a good meal.
About pricingThis service is quoted as a complete package based on your goals, household, and delivery rhythm. We will talk through the details and full cost before you decide.
Let’s Make a Plan