Meal prep, answered

A new menu goes up on our site on Sunday afternoon and the link comes to you by email. Three weeks are posted at a time, so you can order the coming week or book one ahead.

Choose dinner, dinner and lunch, or lunch on its own. Everything in the plan you choose comes with it, already ticked. Untick anything you’d rather skip, and leave a note or ask for a swap on any dish.

Rather have trout than cod? Tired of couscous? Say so — swaps are expected and welcome.

Sunday, 8:00 PM. That’s the last moment to send your picks, adjust portions, or skip the week.

We shop on Monday morning, so we need to hear from you before the list is made.

Monday or Tuesday, between 3:00 and 7:00 PM. Which of the two days depends on how many weeks are going out — you’ll know yours when your week is confirmed.

You can also collect your order yourself at 304 W. Broad Street, Richmond, VA 23220 during the same window. Just say so when you confirm your menu and we’ll have it bagged and waiting.

Five dinners for one person is $200 a week, and $40 for each additional person.

Five lunches added alongside dinner are $80 per person a week. Lunch on its own, with no dinner service, is $100 per person a week.

There’s a one-time $50 reusable bag and container fee on your first week only. If you ever stop the service, the containers are yours to keep.

Groceries and delivery are included. A few dishes carry a small premium, and when they do the extra is shown right next to the dish — you’ll never be surprised by it.

Yes, as often as you like. Traveling, eating out, or the fridge still full? Reply by Sunday 8:00 PM and there’s no charge for that week.

No contract, no minimum, no cancellation fee. A week you skip is never invoiced.

Any time, with no fee. There’s no long-term commitment.

The one thing to know: tell us by Sunday 8:00 PM. Once you’ve confirmed your menu and we shop for it on Monday, that week is billed — the food has already been bought. Before that deadline there’s nothing to pay.

Once your menu is confirmed we shop and cook, and your invoice goes out Monday morning. It’s due on receipt, and you’re billed a week at a time.

Pay the invoice by card or bank transfer, or send it by Cash App ($chefantyo), Venmo (@chef-antyO), Zelle (info@chefantyo.com), PayPal (@chefantyo), or cash or check on delivery.

A 3.5% processing fee applies to credit card and PayPal payments. Cash App, Venmo, Zelle, cash and check have no fee.

Tell us everything up front, on the intake form, before your first week — any allergy however mild and how severe it is, ingredients you can’t have for medical reasons, anything you simply don’t like, and any religious or lifestyle restrictions.

We regularly build gluten-free, dairy-free, low-sodium, low-carb, pescatarian and vegetarian plans, as well as calorie- and macro-conscious menus.

We take allergen cross-contact seriously, but we cook in a shared kitchen that handles all major allergens. If you have a severe or anaphylactic allergy, let’s talk it through directly before you sign on.

Meals are cooked the morning they go out and are at their best for about four days.

If your fifth dinner lands later in the week, move that container to the freezer when it arrives and thaw it overnight in the refrigerator before reheating.

Reheating instructions are posted online with each week’s menu, dish by dish. Open the menu on your phone and the instructions for that night’s dinner are right there with it.

The short version: proteins and starches do best in the oven at 325°F, covered, for 15–20 minutes — or 2–3 minutes in the microwave, turning halfway. Fish wants gentler heat, 300°F for 8–10 minutes. Vegetables keep their texture far better in a hot skillet for 3–4 minutes than in a microwave. Salads, wraps and bowls are meant to be eaten cold.

Yes. On the menu page, choose Something custom — different dishes, different days, a particular diet — and Chef AntyO will price it with you on a quick call.

For smaller changes, just leave a note on any dish or use the box at the bottom of the menu.

Fill in the intake form. It takes about eight minutes and saves as you go, so you can stop and come back.

It asks how you like to eat — the proteins you love, what you won’t touch, your delivery day and window, how you like things seasoned. Chef AntyO will then call to walk through it and set your first week.

Prefer to talk first? Call 804-781-4241 or email info@chefantyo.com.

In your client portal. You’ll get an account when you start.

It holds this week’s menu to order from, every past week you’ve ordered, your invoices, and your own profile — allergies, dietary needs, delivery day and address — which you keep current yourself.

No. The menu changes every week, and you can go up to 12 months with no repeats.

Every week arrives as four proteins, three vegetable sides and two starches, so five dinners never feel like the same plate twice. Portions change with your plan, not the number of dishes — a two-person plan is the same nine components, portioned for two.