There's a version of meal prep that's about survival and sustenance. Rubbery chicken, steamed broccoli, five identical containers you're already tired of by Tuesday. Trust me I understand.

This isn't that.

I'm a private chef in Houston, and I cook meal prep the way I cook for a table, seasoned properly, finished with something bright, built so the meal you eat Thursday still tastes like it was made Thursday. You choose your mains from a seasonal menu. I shop Saturday, cook Sunday, and you pick up or I deliver.

Plans start at $150 for five plates, and the per-plate price comes down from there.

Clean, healthy, and actually satisfying. Those three things were never supposed to be in tension. Most people have just never had them in the same container.