Try meals by Chef
Chris Ratel
About
Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas. Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.
Kitchens
Meals by Chris Ratel are prepared fresh in small batches in local kitchens across the country.
Chris Ratel
Chris Ratel
Chris Ratel
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Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Chris Ratel’s meal reviews
Indulge in the thoughts and stories surrounding meals by Chris Ratel
4.5
Based on 197342 reviews
Golden Chicken Breast Schnitzel
The addition of a veggie would have added a lot to the meal. No enough mashed potatoes for the cost of the meal.
Mary Luker · 04/15/26
Lobster Mac & Cheese
too much chesse
Shawn McQuaig · 04/15/26
Blackened Shrimp and Cheddar-Pancetta Risotto
It’s so great
Shiming Chen · 04/15/26
Jambalaya Pasta & Creole Sauce
It’s really nice
Shiming Chen · 04/15/26
Smoky BBQ Chicken
One of our favorites
Julia Agnew · 04/15/26
Blackened Shrimp
Blown away by how much I enjoyed this dish. Never had grits before, I'm now a fan!
Chris Morris · 04/15/26
Soy-Mirin Marinated Steak
quite tough
Nicole Fung · 04/14/26
Grilled Chicken Dragon Bowl
Brown rice got so hard (even with covering with foil) that it was inedible. The other stuff tasted fine.
Aishwarya Ravishankar · 04/14/26