The same professional chef comes to your kitchen each week and cooks a full week of fresh, made-for-you meals — tuned to your taste and any dietary needs. The luxury of a private chef, at a price that fits a weekly routine.
One day of cooking. A full week of dinners already made.
You're matched with one chef who learns your taste and your dietary needs, then returns each week. The routine is what makes it affordable.
We pair you with a chef who fits your taste and schedule. Once you're happy, they're yours.
Settle each week's menu together — built around your tastes, your allergies, and any way you need to eat.
You set the ingredients and the budget — pantry-simple or everything from scratch. Shop yourself, or your chef shops for you.
Your chef cooks a week of meals in your kitchen — and leaves it spotless.
You control the ingredients. Keep it simple and budget-friendly, or go all the way to premium, seasonal, made-from-scratch — restaurant quality, if that's what you want. Same chef either way; the groceries are your dial to turn.
A fixed price for a session — not a running meter. Groceries separate, always at cost. Choose by how many you're feeding.
Feeds a household of two to four for the week — or a single diner for nearly two. Around $18 a plate either way.
Right-sized for a single diner — a week of chef-cooked, diet-specific meals without a household's volume. Also a great fit for a date-night dinner in, or a backyard BBQ grill party.
A week of takeout in NYC runs $150–250+— and it's the same handful of restaurants on repeat. A real private chef starts at $60/hour and climbs past $150. Tuesday sits between the two — a fresh menu built around your taste every week, at a price that fits a weekly habit.
Scheduling, menus, groceries, payment — quietly taken care of, so the only thing anyone thinks about is the food.
Restaurant kitchens are hard on cooks — long nights, no benefits, punishing turnover, and rarely a say in the menu. Tuesday is built to be the opposite.
Bring your own style. You design the menus, put your signature on every week, and get creative with real dietary challenges — cooking that's yours, not a corporate spec sheet.
And you're an employee, with fair pay, a travel stipend, paid sick time, and a monthly health stipend. Daytime cooking in a home, on a schedule you can plan a life around.
We're opening neighborhood by neighborhood. Tell us a little, and we'll reach out as we open yours.