Try meals by Chef
Ivy Stark
About
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
Kitchens
Meals by Ivy Stark are prepared fresh in small batches in local kitchens across the country.
Set your preferences
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.
Ivy Stark’s meal reviews
Indulge in the thoughts and stories surrounding meals by Ivy Stark
4.2
Based on 21007 reviews
Roast Chicken Enchiladas
Mix a few beans or grains in to lighten the meat, which is dense and needs some marinating. The sauce is good.
Kathryn Burlingham · 02/13/26
Citrus Marinated Salmon
The fish was very dry and very fishy, not like salmon should be.
Risa Kesselman · 02/13/26
Chicken Tinga Quesadilla
quesadilla was good, but meal did not come with the smashed avocado : ( It did have pico de gallo and what may have been sour cream (not something I eat).
Maryann Meersman · 02/12/26
Citrus Marinated Salmon
Liked this one a lot. Street corn was a little heavy on the mayo but not more than how they make it in Mexico. Salmon only needed to be microwaved ~1 minute, not 2-3 like the packaging says. It's also worth buying the corn for 10-20 seconds to get it to room temp. Slice of lime would go great with the salmon and corn.
Willow Carretero · 02/12/26
Yucatán-Style BBQ Ribs
Flavorful and satisfying, though we could use a little bit more slaw
Tina RobInson · 02/11/26
Bacon, Egg & Cheese Wrap
really good but a lot of the oil builds up at the bottom, so the last 2-3 bites end up being a lot of oil from the bacon which honestly has really grossed me out. But definitely a great bite
Allan McKay · 02/11/26
Chicken Tinga Quesadilla
Would want instructions for crispier quesadilla. Like a skillet option
Victoria Silvagni · 02/11/26
Bacon, Egg & Cheese Wrap
Simply awesome! The wrap is flaky and flavorful.
John Gugel · 02/11/26