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Over 30 years ago, I taught myself to cook.  I used organic ingredients and experimented with vegetarian and vegan cuisines, during a time when these were not readily accepted.

When my children were born and I discovered they are both gluten-intolerant, I took on the challenge of eliminating gluten and refined sugar.  For my son's first birthday party, I mentally vowed that I would figure out how to make the best gluten free desserts so my kids would not miss out- and their party guests would never know the difference.

In 2012, I had the idea to start a gluten-free cupcake business.  After attending a food business orientation, I put off the idea until I could find a partner.  Despite my reluctance to start this business, I received a phone call from a stranger.  A friend had mentioned to her I was thinking of starting a GF cupcake business, and that was my first order! 

In 2014, I ran an Eat With business in my home, cooking and serving 4-5 course meals to diners who were excited to participate in the shared economy.  I served my home-brewed kombucha and soon my diners were asking me to bottle that!  A couple who had attended an Eat With dinner asked me to be their personal chef.  For 1 ½ years, I prepared their entire week’s worth of lunches, dinners, and desserts and delivered these to them, making  over 200 different entrees, sides, and desserts. 

In early 2016, I posted on, offering my services as a personal chef.  Within 3 days, I had a meal delivery business for the more than 60 neighbors who had responded to my posting.  After 2 weeks, I had 107 neighbors who wanted weekly meals delivered to them.  

Not long after this, I expanded my food service to full service catering for local corporations, startups, and private events.  It has been a joy to share my passion for food on a larger scale.  I now have an amazing team of food and beverage professionals that help make every event a success.  We have had the privilege of serving companies, including Johnson& Johnson, Upwork, Lumenis, Storm Ventures, Synopsys, PandaDoc, Thumbtack, and Black Storm Labs.  Recently, I was the featured onboard chef for Airbus during a mock flight with 125 passengers.  We have catered weddings, private parties, fundraisers, and bat and bar mitzvahs (in a kosher-certified kitchen).  I am currently certified as a top Pro on the Thumbtack platform, having received numerous 5 star ratings from my clients, a status for the top 4% performers.

I believe my farm-to-table and slow-food approach to cooking makes all the difference and my clients can taste that quality.  My expertise in vegetarian, vegan, paleo, and gluten-free  cuisines means I can create beautiful ensembles of plant-based and meat dishes.  Invariably, omnivores love my veggie dishes, while vegetarian and vegan diners are thrilled  their meal is just as special as the meat dish.  

We look forward to serving your next event!

Angela Chou, Owner & Executive Chef