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Meet Chef Michelle Harrison

Chef Harrison’s extensive kitchen knowledge stems from years of professional catering experience ranging from large corporate events to personal meal services for busy executives. Michelle describes her food style as “global comfort food” and we couldn’t agree more with this statement.


You’ll probably recognize this chef’s creative food from past Munchery offerings such as the extremely popular roasted Dungeness crab and garlic noodle feast, the always in high-demand meatloaf with smashed red bliss potatoes, or her stunning grilled red snapper with rice pilaf. Fabulous, perfectly moist and flavorful, unexpected, and outstanding are just a handful of adjectives that past customers have used when describing this chef’s tempting menus.


One of Michelle’s earliest food related memories surrounds eating with her mother and father. Chef Harrison fondly recalls a trio of skillets in blue, orange, and green that nested inside the other from large to small. Each day breakfast would be prepared and served in those pans. Michelle’s mother made her eggs just the way she liked them, soft but well cooked. While her father enjoyed his more on the runny side. A preference that five-year-old Michelle found horrifying at the time. Years later she would witness Jacques Pépin make his eggs in the very same manner but it didn’t help her father’s case. Today Michelle still owns the medium-sized green skillet.


When asked to reveal a chef that she would most like to cook with Harrison readily offered up the queen of creole cuisine, Leah Chase. Michelle explained that creole cooks from Chase’s generation have a knack for making complex tasting dishes with magical simplicity and she’d love to know all of her techniques and secrets. We think we’d loved to sample any of Chef Harrison’s experiments in this area. Should we pass around a sign-up sheet?

If you happen to hear strains of salsa music coming from the next room then chances are this chef is hard at work. Michelle’s refrigerator is certainly stocked for recipe creation. We’re curious to find out what she intends to do with her array of sausage and peppers, bok choy, grapefruit, homemade sweet tea and pickles. Don’t worry! We’re certain they all aren’t going into a one pot concoction.

You can check out Chef Harrison’s past menus online and order her meals weekly via our website.

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Come Pin With Us!

We’re excited to announce today that Munchery is now on Pinterest. We’ve been pinning our little hearts out and we’re totally smitten with the system. In addition, our website is now fully pinable. If you see food on the site that tickles your fancy, simply click on the cheery red Pinterest icon and add it to a board.


Honestly, sometimes it’s hard to tear ourselves away from all of those eye-popping images of delicious meals, but then we remember that our chefs make food all week long that looks just as spectacular. Plus, you can actually taste our dishes without a trip to the grocery store and an elaborate evening of chopping, cooking, and dirty dish clean-up.


If you’re a fellow Pinterest user please consider following our boards. You can catch-up on old favorites, check out new meals to save for later dinner dates, or even share your most wanted edible pins with us. We’d love seeing what your dream meals would be, and who knows….maybe you’ll inspire one of our chefs to prepare it. Happy pinning!

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Here’s to the Crazy Ones

We know who you are. You are the small guys with the big plans. You are the startup that’s keeping it lean, doing all you can to take a great idea from concept to business. You are working long days (and nights) without a clear end in sight. It’s grueling. At Munchery, we are here for you because we are you. We are right there alongside you, working hard to disrupt and change the world.

We want to do our part to support the startup community, so we’re launching Munchery for Small Teams. If you are a San Francisco-based startup with 5 or fewer employees, dinner is on us. And if your team is more than 5 members strong, the first 5 meals are complimentary and we’ll discount the rest. No gimmicks, no games. There’s no beating around the bush — of course we hope you enjoy the food and service and come back for more. You be the judge. There won’t be any hard selling from us.

Munchery’s talented network of local chefs prepare well-balanced meals every day that we deliver straight to the office or homes of countless hard working professionals. We offer a nice alternative to traditional takeout. So, go ahead and have a taste for yourself.

Getting started is simple:

  1. Go to munchery.com/office and fill out the form.
  2. We’ll notify you when you are set up to receive your first meal free of charge.



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Meet Chef Jaime Love

Chef Love joined Munchery at the beginning of April and she’s already knocked plenty of your socks off with her lightened up take on some stellar comfort food classics including Macaroni and Cheese and Chicken Tikka Masala. Tonight she’ll attempt to woo you yet again with a dish of whole grain spaghetti topped with homemade roasted garlic marinara sauce and tender turkey and veggie filled meatballs. Eating well never looked so good!

Jaime grew up in Los Angeles with an executive chef as her dad so she’s known her way around the kitchen since she could pretty much walk. In fact, one of her earliest memories involves building forts from the gigantic condiment jars in the restaurant’s walk-in and passing her father apples to make into fresh juice. Meanwhile, not to be outdone, Jaime’s mom taught her how to read cookbooks, follow recipes, and prepare meals for the family. Needless to say, both parents contributed heavily to her passion for food.


These days Chef Love tends to get her recipes online, instead of from traditional books, and her laptop definitely has been known to get a little messy in the process. When she does reach for something from a shelf though it’s usually The Joy of Cooking. Jaime loves that the recipes don’t try to make cooking too simple as she thoroughly enjoys a good kitchen challenge.

When it comes to ingredients, this chef is counting down the days until strawberries and heirloom tomatoes are fully back in season. Jamie also loves checking out the little restaurant stands at farmers markets for some fine foodie eats. She’s also a fan of picking up fresh fish from vendors when it’s available, but cautions that you should always checkout seller’s credentials before making purchases.


Back at home, Chef Love readily admits that her fridge might be a tad on the cluttered side right now but that’s just because she has so many projects in the works. At any given moment you might find anything from homemade whipped cream and frosting to cilantro, beer, and lemons. There’s even some cookie dough that’s waiting to be baked off. We think that if she needs assistane with cleaning up that dish we’d all heartily volunteer. One thing you won’t find housed in a container anytime soon would be snails. Hopefully none of you were hoping for a Munchery version of escargot!

When Jaime isn’t watching Julie and Julia (you know you love that movie too) she’s hard at work finishing up a bachelor’s degree in the hospitality field.

You can purchase Chef Love’s meals online and follow along with her extensive up-to-the minute culinary adventures via Twitter.

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Meet Chef Holly Erickson

Chef Erickson isn’t only a wiz in the kitchen, she’s also a serious movie buff. Recently she combined these two loves into a creative cookbook venture that features recipes inspired by the tasty dishes featured in films like Babette’s Feast, Moonstruck, and even a Christmas Carol.


You most likely recognize Holly via her creamy chicken pot pie, various Russian inspired dishes, or perhaps her delicious Valentine’s Day meal of roast chicken and Champagne creme fraiche. How precious are those carefully crafted heart-shaped beets?

Chef Erickson actually grew up in San Francisco’s Richmond district intently watching her grandmother construct delicate and tangy lemon meringue pies. Not only was her home life filled with delicious hand made treats, but this budding cook also attended a school where everything from doughnuts to sandwich buns were made from scratch. That’s a far cry from today’s frozen food and pre-packaged cafeteria offerings. While many of us might consider chicken noodle soup or a hamburger the ultimate in comfort food, Holly was raised on borscht and piroshki and loves to introduce hungry diners to these unfamiliar dishes whenever she has the chance.


Of course, this chef’s tastes go beyond those nostalgic family meals. These days you’ll always find bubbly champagne in her fridge as well as good parmesan cheese, homemade marmalade, puff pastry, and oodles of olives. Sounds like a snackers dream doesn’t it? The one thing you probably won’t find tucked in her overflowing with organics crisper are hot peppers. While our chef likes her cinema spicy she’d rather abstain from incorporating those particular fiery veggies in her recipes.

You can purchase Chef Erickson’s meals online and follow along with her continued literary and pop culture driven adventures at her food blog Lights! Camera! Cuisine! We especially recommend that you take the time to check out her Downton Abbey posts. We feel a theme night in out future, don’t you?

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Meet Chef Young Tran

Chef Tran makes his Munchery debut today with a dish that’s knocking our socks off in both the looks and taste department. Young’s Ancho Stewed Pork will surely sell out so we’ll give you a moment to pop over to our website to stake your place in the dinner line before filling you in this brand new addition to the kitchen. All set? Let’s continue!


Chef Tran’s fondness for food dates back to his childhood when he would diligently help his grandfather tend the family garden. His favorite memory of this time involved picking and preparing baby lettuce for dinner. Fast-forward to today and this little farmer is all grown-up with an organic garden of his own. Here he pays tribute to those nostalgic days by fertilizing his plot with home-cured compost and even plants a very unique variety of heirloom cranberry beans.

Young has both volunteered and worked in a large array of local kitchens including Chez Panisse, Oliveto, Gather Restaurant, and Acquacotta. That’s a lot of chefs to please! On the subject of chefs, when asked which celebrated ktchen denizen he’d most like to cook with, Tran indicated that Paul Bertolli would be his top choice and he’d love to butcher an entire hog and make homemade prosciutto with him. Perhaps Chef Tran and Chef Bertolli could then serve this special meat at a jointly thrown dinner party?


When we asked our newest chef whom he would most like to invite to this imaginary dinner party (they could be real or fictional, alive or deceased) he promptly listed a group consisting of writer C.S. Lewis, President Obama, Michael Pollan, and Rembrandt. Chef Tran further elaborated that he would cook grilled rack of lamb with roasted heirloom carrots and kamut for this eclectic crew. Wouldn’t you like to observe that party reality TV style?

After Young tackles the farmers markets for heirloom tomatoes, chicories, figs and stone fruits he likes to rock out in his kitchen to Switchfoot where, if he can help it, he rarely uses celery.


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