The Personal Chef Behind Off Your Plate

With nearly 2 decades  of experience in food service and hospitality, I've spent my career working closely with food — not just cooking it, but understanding how to make it consistent, efficient, and actually work day to day.

My experience ranges from working the "dish-pit" and "the line" in professional kitchens, creating and executing large-scale catering operations and ultimately becoming a restaurateur, where meals have to be practical, repeatable, and worth the cost. And it's all shaped how I approach this service: not as a one-off experience, but as a relationship that you can depend on week-after-week.

But this business didn't come from the industry alone.

It came from personal experience.

Living with Crohn's disease, I've had to navigate what it means to eat in a way that actually supports your body — not just follow general advice. I've seen firsthand how often people are given a list of what to eat, but no real guidance on how to turn that into meals they'll actually make, and want to eat. And in today's hectic world, this issue seems to permeate everyday life for nearly everyone in all walks of life - there's never enough time nor energy to make outstanding meals that fit your needs when you want it.

That gap is what Off Your Plate is built to solve.

This isn't expensive and underwhelming meal delivery. It's not a cardboard box at your day packed with cheap filler recipes. It's not generic meal prep where you settle for the week. And it's not a one-size-fits-all plan.

It's a professional coming into your home, learning how your family eats, and building a system that works for you — week after week. Not a subscription. Not a meal-delivery company. A real person who pays attention to how you live.

So you don't have to think about it.