Try meals by Chef
James Grody
About
James is a graduate of the prestigious Culinary Institute of America. Upon completing his AOS, he worked with NYC’s top chefs to hone his skills. Restaurants moved to hotels, where James learned how to organize dinners for 1000 people. In 2012 he started his own company, Tailored Chef NYC, working primarily corporate functions and with high net worth local families as their personal chef. James started teaching 5 years ago at Sur La Table as part of its recreational cooking classes. Cook Unity clients, you are in good hands!
Kitchens
Meals by James Grody 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.
James Grody’s meal reviews
Indulge in the thoughts and stories surrounding meals by James Grody
4.3
Based on 28283 reviews
Chinese-Style Drunken Chicken
Chicken had small bones and tasted gamey
Annette Germana · 02/13/26
Beef & Black Bean Chili
yummy chili. nice cornbread
Aolani Lopez · 02/13/26
Coastal Slow-Baked Chicken
I will never say no to more potatoes. Chicken was flavorful.
Julee Allen · 02/13/26
Beef & Black Bean Chili
The meal was great everything was good however the chili portion serving was quite small. I would increase the chili portion serving.
Jemma Chong Qui · 02/13/26
Chicken Provolone
Not for me
Michael Connolly · 02/13/26
Beef & Black Bean Chili
Delicious, but should include sour cream.
Alexandria Harris · 02/13/26
Beef & Black Bean Chili
Delicious!
Genevieve Goerling · 02/13/26
Coastal Slow-Baked Chicken
Very tasty. Very few veggies. Sauce was delicious
Christine Baker · 02/12/26