About Us

We bring deliciousness to your door - convenient, personalized, nutritious.

Our chef has over 20 years of expertise and has been a registered dietitian for over 10 years with experience in a wide range of complex conditions - from gastrointestinal disorders like IBS and celiac disease to critical conditions such as cancer and heart disease. Even if you just want to lose a few pounds or pick up some muscle weight, we can personalize many of our menu items just for you.

Menu items vary week to week to make sure you never get bored of our offerings. If you have any specific requests or suggestions, feel free to Contact Us.

We purchase biodegradable containers, when available, and paper bags to reduce our carbon footprint as a meal delivery service. We hope you choose to compost or recycle these items if you can. We care as much about the environment as the quality of food we deliver, as we believe they are interconnected - supporting the environment supports a sustainable food system.

We have big plans as we continue to grow and expand, so keep checking in on us. You can also find us on Instagram @forrealfoodery.

Real Food. Real Good. For Real.

My Story

Food has always been my life.

I remember being in the kitchen with my mom at the age of two years old, helping her by holding the mixing bowl as she whipped potatoes. In the first grade, I drew a picture (shown here) of myself as a chef. By the time I was 13, I was working with a crab fisherman, baiting chicken necks on rope to catch crabs. At 16 years old, I was managing a beach club's kitchen. Before I left my small town in Maryland, I had performed many functions of the kitchen - from serving and bar-backing to being a line cook.

I went to culinary school in Philadelphia at the age of 18 and opened a catering business shortly after graduation at the age of 22. I started working for Wegmans Food Markets around the same time, where I entered the management program. It was at Wegmans around 2009 that customers began to ask me, "Chef, I have (diabetes/celiac/high blood pressure, etc.), can I eat this?" I had no idea.

Cooks I had worked with at the time provided answers with absolutely no knowledge that they were offering correct information, and I felt aghast. If I claimed to be a food expert, how could I not know how food impacted the health of the people I was serving? So I decided to go back to school.

I moved to New York and received my graduate degree at NYU in Clinical Nutrition. During my education, I worked with community health clinics serving folks of predominately Puerto Rican and Dominican decent. I served a local food bank by offering cooking classes to folks in Harlem, South Brooklyn, and the Bronx who received food baskets with ingredients they didn't know how to prepare. It became clear to me that my passion for food only supported my newly found passion for nutrition, and the sky was the limit.

Since then, I have worked with many communities of various different cultures to manage a wide array of clinical states - cystic fibrosis, gastrointestinal diseases, weight management, cancer, diabetes, and kidney diseases, just to name a few. I created recipes using yeast extracts in a food lab to be presented to global food brands. I developed nutrition formulas for an enteral nutrition start-up company in California. My journey through nutrition has been a mirror of my culinary journey - passion drives action. I am and have always been an avid learner, someone who jumps into their passions head first, driven to learn everything they can.

What I know is that food crosses all boundaries. Everyone eats. In every community, there is a difference in cuisine based on flavors that carry their own history and culture. In our global economy today, people have the ability to eat foods from different cultures every day. We have access to ingredients and flavors more than we ever have before. Food connects us in ways we don't put the time and effort into understanding. For me, my art is cooking - nutrition is the science that has turned my art into something that can positively impact the lives of those I serve.

And so my entire journey has come to this - the ability to prepare delicious foods that empower people's health journey and help them reach their goals. Nothing is more satisfying to my soul.