4
Proteins
Beef, pork, poultry, seafood. Your call every week.
Weekly meal delivery · Richmond, VA
A private chef, five nights a week.
A new menu every Sunday, cooked fresh on Monday and delivered to your door Monday or Tuesday between 3 and 7 PM. Dinner for one is $200 a week, groceries and delivery included. No contract: skip any week.
- Cooked fresh every Monday
- Mon or Tue delivery, 3–7 PM
- $200/week dinner for one
- Skip any week by Sunday 8 PM
How it works
Your week, start to finish
The menu is a proposal, not an order. You see every dish before we shop, and nothing gets cooked that you haven’t approved.
- Sunday afternoon
Your menu arrives
The coming week’s menu goes up on the site and the link comes to you by email. Three weeks are posted at a time, so you can book ahead.
- Sunday, 8:00 PM
Confirm, swap or skip
Untick anything you’d rather not have, ask for a swap on any dish, adjust portions, or skip the week. Rather have trout than cod? Say so.
- Monday
We shop and cook
Everything is bought fresh that morning, cooked, portioned and labelled. Your invoice goes out Monday morning, due on receipt.
- Monday or Tuesday, 3–7 PM
Delivered to your door
Or collect it at 304 W. Broad Street in the same window. Reheating instructions for every dish are posted with the menu.
What a week looks like
Nine components, five dinners
Four proteins, three vegetable sides and two starches. Mix and match across the week, so five dinners never feel like the same plate twice.
3
Vegetable sides
Swap a starch for a fourth or fifth vegetable if you’re eating low-carb.
2
Starches
Rice, polenta, noodles, potatoes. Skip them entirely if you prefer.
How portions work
The number of dishes stays the same whether you’re one person or four; what changes is the quantity in each container. A one-person plan is portioned for five single dinners; a two-person plan for five dinners for two. Guests coming for a week? Tell us when you confirm your menu and we’ll adjust. Once the food is cooked we can’t upsize mid-week.
On the menu
This week’s menu
Every week has its own menu; nothing carries over. Here is the one posted now.
Pick your dishes for this weekExisting clients get a private link with their portions already set.
Plans & pricing
Groceries and delivery included
Build your plan. The price comes from the plan and how many people you’re feeding, not from counting dishes.
How many people?
Which meals?
Which week?
Your weekly total
$250
5 dinners for 1 · $200, plus the one-time $50 container fee
Start my meal plan
No contract and no minimum. A week you skip is never invoiced.
Dinner
$200 a week for one person: five dinners. +$40 for each additional person.
Lunch
Five lunches built to be eaten at a desk. +$80 per person a week alongside dinner, or $100 per person on its own.
Containers
A one-time $50 reusable bag and container fee on your first week only. Stop the service and they’re yours to keep.
Paying
Invoice Monday morning, due on receipt. Cash App, Venmo, Zelle, cash or check carry no fee; card and PayPal add 3.5%.
Allergies & dietary needs
Tell us everything up front
We regularly build gluten-free, dairy-free, low-sodium, low-carb, pescatarian and vegetarian plans, and calorie- and macro-conscious menus. Before your first week we need to know about any allergy and how severe it is, anything you can’t have for medical reasons, anything you simply never want to see, and any religious or lifestyle restrictions.
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.
Storing & reheating
- Proteins & starches
- Oven at 325°F, covered, 15–20 minutes; or microwave 2–3 minutes, turning halfway.
- Fish
- Gently: 300°F for 8–10 minutes, or 90 seconds in the microwave.
- Vegetables
- A hot skillet for 3–4 minutes keeps the texture.
- Salads, wraps, bowls
- Meant to be enjoyed cold.
- Shelf life
- At their best for about four days. Freeze the fifth dinner when it arrives and thaw it overnight.
Questions
Meal prep, answered
How does the weekly menu work?
A new menu goes up on Sunday afternoon and the link comes to you by email. Three weeks are posted at a time. Choose dinner, dinner and lunch, or lunch on its own; everything in that plan comes already ticked. Untick what you don’t want, ask for swaps, leave notes.
When do I need to reply by?
Sunday, 8:00 PM. We shop on Monday morning, so we need your picks, portion changes or skip before the list is made.
When do you deliver?
Monday or Tuesday, between 3:00 and 7:00 PM; you’ll know your day when your week is confirmed. You can also collect your order at 304 W. Broad Street, Richmond, VA 23220 in the same window.
Can I skip a week, or stop?
As often as you like, with no fee. Reply by Sunday 8:00 PM and there is no charge for that week. Once you’ve confirmed and we’ve shopped on Monday, that week is billed because the food has been bought.
How and when do I pay?
Your invoice goes out Monday morning and is due on receipt, one week at a time. Pay by card or bank transfer on the invoice, or by Cash App ($chefantyo), Venmo (@chef-antyO), Zelle (info@chefantyo.com), PayPal (@chefantyo), or cash or check on delivery. Card and PayPal add a 3.5% processing fee.
Do dishes ever cost extra?
A few carry a small premium, and when they do the extra is shown right next to the dish on the menu. You’ll never be surprised by it.
What if my household changes one week?
Tell us when you confirm your menu and we’ll adjust portions for that week. Once the food is cooked we can’t upsize mid-week.
How do I start?
Fill in the intake form: your proteins, the ingredients you won’t touch, your delivery day and window, how you like things seasoned. About eight minutes, and it saves as you go. Chef AntyO then calls to walk through it and set your first week.
Start your meal plan
Eight minutes now, dinner handled every week after.
The intake form saves as you go, so you can stop and come back. Once it’s in, Chef AntyO calls to walk through it and set your first week.
Rather talk first? Call or text 804-781-4241 or email info@chefantyo.com.