Talented Makers

Local chefs, crafting the perfect balance of wildly delicious and holistically healthful.

The culinary seasoning in the sauce that makes Territory who we are comes from a community of great local chefs in each city we serve who bring their unique talents, interpretations, and food specialties to the party… and to a fridge near you.

That means you get the diverse and interesting food stylings of a curated set of talented creators who share your values about knowing your food, and can keep you excited about eating well—all in a super convenient package you can plug into your life.

New York City Metro


New York, New York ·

At INDAY, they offer vibrant, energizing food to help you thrive and vibe. Blending the bright flavors of India with nutritious, mindfully-sourced ingredients, INDAY transcends the norm of healthy eating - it's exotic, exciting and most importantly, delicious.

Chef Dan Dorado

Brooklyn, NY · The Migrant Kitchen

Dan Dorado and Nas Jab founded The Migrant Kitchen as a place where immigrants could share the food and culture of their home countries. What started as a catering business has grown to include two brick-and-mortar restaurants, with one more on the way. Their menus feature food from all over the world, with an aim to show that shawarma and carnitas are just as American as hamburgers and apple pie. We’re thrilled to welcome them and their exciting new meals to the Territory menu.

Chef Lucy Puca

New York, NY · Toi Et Moi

Kalynn Dong and Lucy Puca are the co-owners of Toi et Moi, a full-service event and catering company based in New York City. The name Toi et Moi, French for ‘you and me” speaks to the intimacy that comes from sharing food. Regardless of size or the spirit of the gathering, connecting through food is the heart of everything they do. Now, they can’t wait to connect with you through their new meals available now on the Territory menu.

DC Metro + Baltimore, MD

Chef Rachelle Slotnick

Chantilly, VA · Northwest Fresh

Culinary Institute of America grad, former private chef and full service caterer. Rachelle’s years wearing many chef hats (including head butcher) in upscale hotels and 5-star restaurants prepared her well to author and evolve many of Territory’s tasty meal concoctions on our fast growing menu.

Chef Damian Dajcz

Sterling, VA · Senor Ramon

Born and raised in Argentina, Damian started his culinary path in Buenos Aires, later attending Le Cordon Bleu in Scottsdale, AZ. After working for world-renowned resorts and restaurants, he launched his first food truck in DC in 2010. After quickly expanding to 3 trucks, he set his sights on a brick & mortar restaurant, and opened Senor Ramon Taqueria in Leesburg in 2016. Since then, he has expanded Senor Ramon into 4 different locations, opened Bites Wine and Grilled Cheese Bar in two locations, and most recently opened Daybreak Kitchen and Biscuit Co. and Nectar Cocktail Car in Sterling. We are always tuned to see what Damian will add next to his growing food empire in Northern Virginia.

Chef Meski Worku

Washington, DC · Meski's Catering

Inspired by the culinary traditions of her Ethiopian grandmother, Chef Meski brings the same exquisite flavor and love to all her creations. The impact of fresh food and wholesome ingredients on her own health created a lifelong interest. She set out to join the Food Truck nation with 'Meski Healthy2go', a highly regarded lunchtime spot. Now she cooks out of Union Kitchen, slinging tasty dishes for special occasions.

Chefs Laura Calderone and Ed Jiloca

Washington, DC · Relish Catering

Executive chef husband & wife team that founded Relish Catering after developing their culinary knowledge in critically acclaimed fine dining restaurants. Known for his creativity and technical prowess, Chef Ed has held positions at Bouchon, Quince, and Restaurant Eve. Chef Laura's a fiercely driven and talented chef with positions in top kitchens such as Terra and Ame as well as Quince. Together they aim to revolutionize the DC catering industry with innovative and unparalleled food and service.

Chef Maria Kardamaki Roberston

Washington, DC · Demeter’s Pantry

Maria grew up on the Greek island of Crete, learning the joy and art of cooking from her grandmother. “Being the oldest girl in the family, I was given the responsibility of helping her make the daily food for family and friends.” Maria went on to receive formal culinary training and co-owned a restaurant in Greece. Later she created a Mediterranean line of traditional dishes made here in the US that embrace the health benefits of the Mediterranean Diet using the freshest ingredients. Building on the success of her Mediterranean foods, in 2019 Maria and her team expanded to include Latin cuisine and meals that fused the Mediterranean and Latin culinary traditions.

Chef Robert Wood

WASHINGTON, DC · SuperFd Performance Nutrition

Chef Robert Wood has been in the kitchen since he was a teenager in his hometown Savannah, Georgia. Robbie moved around the country cooking and learning, settling in Washington DC in 2010. Over his career, Chef Wood has opened more than 10 restaurants as Executive Chef and currently owns and operates SuperFd Performance Nutrition – providing local and Organic food to professional athletes such as the Stanley Cup Champion Washington Capitals. Chef Robbie and his team are excited to continue to put their healthy spin on comfort foods you love.

Sarah Seligman

Sterling, Virginia · Bakefully Yours

Sarah Seligman is the founder of Bakefully Yours, a health-conscious bakery, based in Sterling, Virginia, that provides gluten-free, vegan, and paleo desserts to the DMV area. With a passion for baking since she was a young girl, Sarah realized she could fulfill her lifelong dream and start her own bakery. She loves challenging herself in the kitchen by baking healthy, traditional desserts. The name ‘Bakefully Yours’ came to fruition from Sarah’s gluten-free and paleo baking for herself, family and friends and she has maintained this healthy and wholesome cuisine in her bakery.

Founding Farmers

Washington DC · Founding Farmers

Founding Farmers is majority owned by American family farmers, including the farmers of the North Dakota Farmers Union, in partnership with local restaurateurs, Michael Vucurevich & Dan Simons. The restaurants operate by a very simple principal: we see and share everything Through The Eyes Of The Farmer.™️ We actively care about our neighbors, the land, the next generation, the quality of our ingredients and how they’re grown. This means we make everything from scratch using ingredients thoughtfully sourced and packaged with sustainability and our planet in mind. Food and drink are the fuel on which all humans run; as a mission-driven company, we strive to provide this fuel in ways that align with our principles.


Chef Terri Wahl

Los Angeles, CA · The Spotted Hen

From art school to punk rock band to two decades of creating comfort food with an edge, Terri’s path has been all about creativity and following your muse. Since swapping guitar for chef knife, you’ll find her whipping up "not-too-crazy comfort food with damn good ingredients" and perusing the local food scene.

Chefs Tony Campos & Vice Cole

Pasadena, CA · eliteEATS

Following the culinary vision of founder Stefan Niemczyk—a Le Cordon Bleu College of Culinary Arts grad, LA restaurant chef and collegiate athlete—Vice and Tony are fueling intentional eaters with EliteEat’s unique take on delicious and good-for-you Paleo food for active folks.

Chef Dean Kahn

Canoga, CA · Dean's Catering

Getting his first taste of the culinary world at just 12, Dean grew up in his father’s catering kitchen, went on to hone his craft in the restaurant world from Sous Chef to the Executive Chef chair before setting off on his own and bringing mouth watering food to the entertainment world.

Chefs Ti, Claudio, and Julio

Santa Ana, CA · Corazón Catering

Three partners, each bringing their unique culinary game and a deep commitment to their local community to the table, that’s the California Creationz story. Julio (the chef), constantly melding new styles of cooking with old-world comfort approaches for distinct flavors. Hong, or “Ti,” (the creative genius) crafting unique dishes drawn from his travels in the restaurant industry which began at 15. And Claudio (the man with the plan) bringing his operations background to the mix so his culinary mates can do what they do best. Put them together and you get flavorful, delicious, and healthy cuisine with a style all its own.

Tro DerSarkissian

Los Angeles, CA · Marbled LA

After leaving the finance world for good, Tro tried his hand at turning hobbies into moneymakers. Marbled LA started as a passion project and quickly turned into fully scaled catering operation. Tro’s passion for food and hospitality are seen through the food and flavors Marbled LA is known for; bold, upfront, and relentless. Tro has also been a part of the Territory Family as a gym owner since our 2015 launch in Southern California. He knows our values and understands our customers well because he has been one himself! Tro's goal has always been to bring people together through food and movement, and he is well on his way!

Cafe Gratitude

Los Angeles ·

Cafe Gratitude brings their commitment to sustainability and respect for the environment to SoCal’s plant-based menu! They select the finest organic ingredients to honor the earth and support local farmers, sustainable and regenerative agriculture, and environmentally friendly products. Their food is prepared with love, and invites you to celebrate your life, adore yourself, accept the world, and to be generous and grateful every day through choosing intentional foods. Their meals are each titled with a unique affirmation to leave you feeling nourished and full of gratitude.

Gracias Madre

Newport Beach, CA ·

Gracias Madre was born out of love for Mother Earth and reverence for all mothers. Their diverse menu highlights traditional Mexican cuisine with a plant-based focus. Everything is made from scratch using local, organic ingredients. The offerings for our Territory/Gracias Madre partnership were designed by Executive Chef Alan Sanz. Sanz received his culinary degree at the Instituto Superior Mariano Moreno in Buenos Aires, Argentina. Upon completion of his degree, he continued his education by interning in kitchens in Chile, Spain and France, before leading various culinary programs at noteworthy destinations in Mexico. He now brings his deeply-rooted traditional cooking techniques to Gracias Madre’s contemporary menu, with a focus on sourcing seasonal, organic and sustainable ingredients.

SF Bay Area

Chef Ali Ince

San Francisco, CA · BOXiChef

Chef Ali's earliest memories of food come from his childhood on the coast of the Mediterranean Sea in Turkey, fishing with his father and learning to cook their catch. Those formative outings led to culinary training, learning the trade further in the global travel realm and opening his first restaurant in Napa. Now he’s turned his eye and culinary travels on fresh and nourishing meals for active folks.

Chef Deepak Adhikari

Fremont, CA · Himalayan Chef

Born in the shadow of the Himalayas, Chef Deepak’s culinary training has taken him from five star hotels in Kathmandu and Dubai, to high seas cuisine on cruise ships to top northern California restaurants. Today, Chef Deepak enjoys taking advantage of the region’s bounty of fresh produce and meats to create modern Fusion cuisine with an emphasis on healthy, local ingredients.

Chef Rahul Dharod

Oakland, CA · Bombay Belly

Chef Rahul's mission is simple: to make food that tingles your tongue, fills your stomach, and touches your heart. Chef Rahul and his team at Bombay Belly focus on recreating traditional recipes using locally sourced, seasonal ingredients that help create healthy, wholesome and scrumptious dishes. His use of varied spices comes naturally to him as a result of spending hours in his mother's kitchen in India in his formative years.

Chef Katia Sabbah

San Francisco, CA · Café du Sud

Katia Sabbah grew up in Morocco, where French and African influences blended together in all aspects of life, but most notably for Katia, in the kitchen Chef Katia’s lineage in cooking and catering has deep roots in her family. Born in Casablanca, Morocco, she spent much of her time with her grandmother, who was a caterer. At age 17, Katia moved to Paris, France for her studies. After graduating with a degree in mathematics and physics, she continued with her studies, but this time, studying the culinary arts. Today, she runs Café du Sud. The priorities for her company are an emphasis on fresh foods and inventive menus.

Prime Root

San Francisco, CA · Prime Root

My story with food is personal. My mom is my biggest inspiration having made a successful career in food and because she shares my love and passion for bringing joy and doing good with every spoonful. I grew up in a first generation immigrant family with little money and little food on the table and my personal goal is to ensure that food is a right and not a privilege for everyone.

Cafe Gratitude

San Francisco ·

Cafe Gratitude brings their commitment to sustainability and respect for the environment to SoCal’s plant-based menu! They select the finest organic ingredients to honor the earth and support local farmers, sustainable and regenerative agriculture, and environmentally friendly products. Their food is prepared with love, and invites you to celebrate your life, adore yourself, accept the world, and to be generous and grateful every day through choosing intentional foods. Their meals are each titled with a unique affirmation to leave you feeling nourished and full of gratitude.

Dallas-Fort Worth

Chef Manjuali Devi

Dallas, TX · Kalachandji's Restaurant

For Chef Manjuali, cooking is not a profession, it's a meditation of her service to the Divine and the community. Coming from India and having stayed in the Fiji islands, Manjuali was trained by the finest in the art of traditional Indian cooking. In 1994 when she joined the Kalachandjis team, she revolutionized what was already a hidden gem in Dallas. She brought authentic flavors and integrated them with local ingredients to make preparations that suit the Western palate. Over the years Chef Manjuali has been featured in the Dallas Morning News, The Observer, WFAA and several others. She has taught the art of cooking to hundreds through her cooking classes (including for children!). She cooks like a mother.. and is well known in the Kalachandjis community as Mother Manjuali. Manjuali cooking is medicinal and magical, it heals the body and the soul alike.

Chef Rebecca Meeker

Austin, TX · Lucky Lime

Chef and Founder Rebecca Meeker worked for 12 years in some of the world’s most pres-tigious kitchens. After graduating from California Culinary Academy in San Francisco in 2003, she was part of the opening team at L’Atelier de Joel Robuchon in NYC, then the Michelin-starred L’Atelier de Joel Robuchon and Salon de Thé in Taipei. She came home to Austin in 2010 to open La Corsha Hospitality Group’s first fine-dining restaurant, Congress, as its Chef de Cuisine. In 2013, Rebecca joined McGuire Moorman Hospitality Group where she oversaw all culinary aspects of the re-opening of the iconic Austin restaurant, Jeffrey’s, and its sister, Josephine House. In 2017, Rebecca’s training as a certified holistic health coach led her to create Lucky Lime in order to bring world-class, nutritious meals to busy people at work, whether that’s within a big, busy office, a shared workspace, or a coffee shop frequented by freelancers.

Wade Burch

Dallas, TX · WBs

For us, it’s all about relationships. Chef Wade Burch has a remarkable career as an executive chef, but founded WB’s kitchen + catering when he brought his culinary excellence home to friends, family, and neighbors. Before creating WB’s kitchen Chef Wade Burch, CEC, was Executive Chef of Perle on Maple at Le Méridien Dallas, The Stoneleigh. He brings a cultivated palate from his training at the School for American Chefs, at Beringer Vineyards in Napa Valley, and Windows on the World Wine School in NYC. Chef Wade has also graced the kitchens of notable properties coast to coast including The Plaza Hotel in New York, The Pan Pacific Hotel in San Francisco, and The Hotel Crescent Court right here in Dallas, just to name a few. If Chef looks familiar, he is a two time Chopped Champion, on the Food Network. Chef Wade has quickly grown his latest venture into chef-prepared meals, in-home catering, and events that allow people to celebrate safely in their own home, with fine restaurant-quality food and wine pairings. Chef Wade lives in Frisco with his wife, Lisa, and their daughters. He’s active in the community and can often be found on the weekends feeding hungry teenagers.