Weekly meal prep · Chicago

Your week, cooked fresh
every Sunday

A private chef writes your menu on Monday, shops by hand Friday, cooks in a licensed kitchen Sunday, and delivers Monday. Restaurant food, portioned and labeled, built around your numbers.

Reserve your week See real weekly menus

How the week works

One rhythm, every week. You choose; the chef does the rest.

Monday

Your menu arrives

Ten-plus dishes written for you. Never the same week twice.

By Thursday 10pm

You choose

Pick meals and quantities on your link. Two custom requests are yours.

Friday

Shopped by hand

Groceries bought fresh for your list, billed at cost.

Sunday

Cooked

Everything made that day, portioned, labeled with reheat notes.

Monday

Delivered

At your door. Next week's menu is already in your inbox.

One fee. No surprises.

You're booking a chef, not paying by the box.

$275per week

Covers your menu, the shopping trip, a full cook day, portioning and delivery for up to ten meals.

Meals beyond tenVolume pricing from sixteen meals$20 each

Snacks$10 each

GroceriesBought fresh for your list, receipt includedat cost

Side saladOne included each week, extras billedincluded

Deposit to hold your week50%

Macros

Written to your numbers

Tell us your calorie and protein targets, or let the chef set them from your goal and weight. Every portion is sized to hit them, and every label shows what's on the plate.

620kcal

52protein

48carbs

21fat

A sample dinner. Yours are built to your targets.

Cut, maintain, or build. Targets per meal, not per week.
Carb cycling across low, medium and high days if you train that way.
No fillers. Restaurant dishes that happen to hit the numbers.

Medical diets

When a diagnosis sets the rules

Most meal prep stops at "healthy." Here every ingredient clears the threshold your care team already set, dish by dish, by hand.

Renal / CKD. Sodium, potassium and phosphorus each held inside its limit; no bouillon, no salt substitutes, no hidden phosphates.
Diabetes. Carbohydrate held consistent meal to meal, fiber and protein doing the work.
Cardiac / DASH. Sodium and saturated fat capped without losing flavor.
Celiac, IBS / low-FODMAP. Cross-contact treated as a hard line, not a note.

Consultation required. Targets confirmed in writing. We cook to your clinician's plan; we don't write it.

Reserve your week

Five client spots each week. Pay a 50% deposit to hold yours, and your chef reaches out personally to build your first menu.

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Your week, cooked freshevery Sunday