We Prep. You Cook.

No chopping. No subscriptions. No hassle.

Fresh meat and vegetables are cut and portioned
Our chefs’ artisan sauces are cooked in advance
Meal kits are designed to cook in 1 pan for quick clean up

Meet our Master Chefs

  • Jaime Alderete

    Executive Chef, Verona’s Cucina Italiana

    At the age of 18 Chef Jaime began his restaurant career by working as a busser at a local restaurant. Through hard work and perseverance he worked his way up and his culinary talents and impeccable palate were quickly realized...

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    Jaime Alderete

    Executive Chef, Verona’s Cucina Italiana in Modesto, CA

    At the age of 18 Chef Jaime began his restaurant career by working as a busser at a local restaurant. Through hard work and perseverance he worked his way up and his culinary talents and impeccable palate were quickly realized, when he started working in the pantry preparing salads. With great guidance and training from top chefs between San Francisco and Sacramento he was soon able to run his own kitchen and eventually open his own restaurant and in July of 1999 he was able to make his lifelong dream a reality with his wife Edwarda by his side when they opened Verona’s Cucina Italiana in Modesto, California.

    “To me there is no greater personal satisfaction than watching a patron enjoy something that I have created from scratch,” states Chef Jaime. All of Chef Jaime’s recipes are made with great care and attention to detail that stem from his personal passion for creating innovative and unique dishes.

  • John Surla

    Executive Chef, Surla’s

    Chef John's passion for cooking started at the young age of 5 years old. "The first dish my mom taught me was Fried Rice. Watching countless hours of Yan Can Cook and Julia Child was a big inspiration to be a Chef.

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    John Surla

    Executive Chef, Surla’s in Modesto

    Chef John's passion for cooking started at the young age of 5 years old. "The first dish my mom taught me was Fried Rice. Watching countless hours of Yan Can Cook and Julia Child was a big inspiration to be a Chef.

    Chef John received his formal training at Diablo Valley College in Pleasant Hill, California and has worked for renowned Chefs such as Stephen Silva of Melons Catering, Arnold Pulido of Va di Vie, and Rainer Schwarz of the Roosevelt Hotel. At age 35, Chef John reached his dream of owning his own restaurant and sharing the harmony for his love of food and wine.

  • Leroy Walker

    Executive Chef

    Chef Leroy’s eclectic menu of New American and French influenced dishes at Bistro 234 reflects his creativity and passion for cooking. Through humble beginnings, Chef Leroy started as a dishwasher and was determined to learn from the best Chefs around him.

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    Leroy Walker

    Executive Chef

    Chef Leroy’s eclectic menu of New American and French influenced dishes at Bistro 234 reflects his creativity and passion for cooking. Through humble beginnings, Chef Leroy started as a dishwasher and was determined to learn from the best Chefs around him. "Hard work through the restaurant ranks and hands on experience is really the best way to become a Chef," states Chef Leroy. Now thirty years later he is the Executive Chef in his hometown at Bistro.

    "I love to dissect how and why other Chefs have created flavors and pairing of ingredients together to make a dish, and then try to recreate and interpret it my own way. The process of creating dishes is constantly running through my mind. I love to cook!" states Chef Leroy.

  • Mohini Singh

    Chef, Bistro 234

    Chef Mohini has been cooking and catering for over 20 years. She has a love for cooking classic and modern dishes that reflect a unique blend of Indian flavors.

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    Mohini Singh

    Chef, Bistro 234 in Turlock, CA

    Chef Mohini has been cooking and catering for over 20 years. She has a love for cooking classic and modern dishes that reflect a unique blend of Indian flavors.

    "One teaspoon of curry powder… add a little more please! Three teaspoons of paprika… and make sure you put a lot of love into it!” “Cooking for me brings a sense of being alive. It embraces every inner emotion and awakens my spirit. I have been cooking meals since I was seven years old.” states Chef Mohini Singh

    Chef Mohini did not attend culinary school, but rather learned how to cook by watching her mother and grandmother. She is currently the Creative Pastry Chef at Bistro 234 in Turlock .

  • Stanley Dimond

    Executive Chef, Chefs’ Menu

    Chef Stan is a lifelong student of the culinary arts with an extraordinary and diverse background. Chef Stan got his start washing dishes and working prep lines during high school before he went on to attend the California Culinary Academy in San Francisco.

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    Stanley Dimond

    Executive Chef, Chefs’ Menu

    Chef Stan is a lifelong student of the culinary arts with an extraordinary and diverse background. Chef Stan got his start washing dishes and working prep lines during high school before he went on to attend the California Culinary Academy in San Francisco. During culinary school, he worked and trained at the renowned San Francisco restaurant, Ernie's.

    After graduation, Chef Stan teamed up with chef and entrepreneur Dan Costa to open Mallard’s restaurant in his hometown of Modesto, CA. Mallard’s became one of the top 25 restaurants in the country. “I enjoy cooking healthy and flavorful foods that people enjoy. Good food helps people have better lives and live well.”

    Today, as the Executive Chef for Chefs’ Menu, Chef Stan’s work can be found in hundreds of supermarkets across the country.

  • Suleka Sun-Lindley

    Executive Chef, Thai Basil Restaurant

    Chef Suleka has been cooking professionally at her family-owned restaurant since 1995. After earning her degree from UC Davis, she continued to support the family business and opened three Thai Basil Restaurant locations.

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    Suleka Sun-Lindley

    Executive Chef, Thai Basil Restaurant in Sacramento, CA

    Chef Suleka has been cooking professionally at her family-owned restaurant since 1995. After earning her degree from UC Davis, she continued to support the family business by designing and opening three Thai Basil Restaurant locations in Sacramento, California.

    “I love to cook and a good meal can help make someone’s day a bit better. Food, when used properly, can be a source of healing,” states Chef Suleka.

    Today, she is the chef and owner of the Thai Basil Restaurant in Midtown Sacramento, which has won "BEST THAI” every year since its opening in 2001. Chef Suleka is passionate about using fresh, wholesome, local ingredients while promoting business practices that respect the environment.

  • Vincent Alvarado

    Chef

    Chef Vincent’s most recent post was Executive Chef at Dewz restaurant. His culinary focus is new American cuisine with influences from France and Asia.Since 2001 he has been providing the Central Valley of California with some of the finest cuisine the valley has to offer.

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    Vincent Alvarado

    Chef

    Chef Vincent’s most recent post was Executive Chef at Dewz restaurant. His culinary focus is new American cuisine with influences from France and Asia. Since 2001 he has been providing the Central Valley of California with some of the finest cuisine the valley has to offer. Chef Vincent attended Columbia College Culinary Arts program in 1996 and worked and studied under Chef John Littlewood and Francis Lynch.

    "I discovered a desire for cooking at a young age by watching Chefs Jacques Pepin and Julia Child on public television with my mother. These French cooking techniques and preparations still influence the food I create on present day menus," states Chef Vincent.

What we have in Store

Gourmet Meal Kits

Restaurant-quality dinner for 2 in just 15 minutes.

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Heat & Eat Entrées

Convenient dinners, restaurant standards.

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Artisan Sauces

Handcrafted by chefs to make gourmet cooking easy.

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Heat & Eat Sides

Delicious compliments to your favorite entrées.

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Ready to Get Cooking?

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