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Denver's private chef membership

Private chef dining, built around you.

A chef cooks and serves dinner in your kitchen, preps the next days' meals while there, and brings the groceries. One calendar for all of it. No set days, no set menu.

Request membershipHow it works

Every membership starts with a conversation.

A place setting with a printed menu card, a salad and a cocktail
Dinners at homeDays prepped in your kitchenGroceries, sourcedAllergens as hard limitsTastes rememberedFarm, practice and milesOne calendarDinners at homeDays prepped in your kitchenGroceries, sourcedAllergens as hard limitsTastes rememberedFarm, practice and milesOne calendar

How it works

One calendar for everything your house eats.

Request any day up to ten out and the chef comes to your kitchen: dinner cooked and served, a day or two of meals prepped and left in the fridge, the groceries brought along. We confirm every visit personally. Everything happens in your home.

  1. 01

    Tell us how you live.

    Every person at your table: what they love, what they can't eat. Allergens are hard limits. Tastes are remembered.

  2. 02

    Book any day.

    Up to ten days out. Dinner served, the next days' meals prepped in the same visit, the groceries brought with it.

  3. 03

    Build every plate, or trust the chef.

    Protein, sides, sauces, size, per person. Rate it, and your chef remembers next time.

Built around how you live

Every table is different. So is every plate.

Performance

Your kitchen, run for you.

For athletes, and for anyone training in earnest. This is the fully managed membership: the chef stocks your kitchen, preps it and cooks from it around the training calendar, in step with your team. Dinner after the hard sessions, plates prepped for double days and travel and left in your fridge. Nothing to order and nothing to manage.

  • Your kitchen stocked, prepped and run by the chef
  • Cooked around the training calendar, in step with your team
  • Travel and double days covered, nothing to order
Sliced steak over hummus with pickled vegetables and greens

Executive

Your time back.

For calendars with no room in them. A chef at home for the dinners that matter, and a day or two of meals prepped in the same visit for the days that don't. One calendar, no calls, and a chef you never brief twice.

  • Request a day; we confirm it personally
  • Tastes on file: rate a dish once and the next menu reads it
  • Shopping, cooking, packing and the clean kitchen, carried
Burrata with tomatoes, nasturtium and grilled bread

Household

Every plate its own.

For families. One dinner built per person: the kids' plates, the parents' table, the allergy that never slips. One calendar the whole house can read.

  • A plate per person, sized and built their way
  • Allergens set per person and blocked before cooking
  • One calendar for dinners, meals and groceries
A glazed salmon plate with squash, broccoli and herbs

Sourcing, counted

Every ingredient carries its farm, its practice and its miles.

We buy direct from the Front Range's best farms and ranches, count what we cook with, and roll it up per order. Sourced well is a number, not a vibe.

72%

Regenerative

81%

Grown local

Cost-weighted and computed per order. A sample order.

Where this is going
Peaches, plums, pears and a watermelon on the kitchen counter

What one order carries

Every line, counted

IngredientPracticeMiles
Lacinato kaleBoulder CountyRegenerative28 mi
Pasture eggsWeld CountyPasture-raised46 mi
Rainbow carrotsLongmontCertified organic33 mi
Beef, grass-finishedEastern PlainsRegenerative74 mi

A sample order. Members see the real card, with each farm named, on every order in the app.

Membership

One membership. Your chef, your calendar.

A private membership at a rate set for your household, with the chef visits inside it. Not a tier list, not a per-plate price.

  1. 01

    One conversation first

    We start with how you live: your people, your days, what you love, what you can't eat. The rate follows from that.

  2. 02

    Visits inside it

    A visit allowance is part of the membership. Use it any day you book.

  3. 03

    Four ways to the table

    Dinners at home, a day or two of meals prepped in the same visit, the groceries brought with it, and private parties when you want a long table. Every one of them in your kitchen.

  4. 04

    Groceries, itemised

    Every grocery line on the same invoice, with its farm beside it.

  5. 05

    Paid in the app

    Invoices are built in the app and paid from your Billing page.

  6. 06

    Limited seats

    We take on a few households at a time, so every table gets a real chef's attention.

What you never have to do

  • Pick from a set menu
  • Brief a chef twice
  • Shop, pack, label or clean up
  • Call anyone to book
Request membership

Every membership starts with a conversation.

The mission

A regional food chain, built in stages.

Culinatural is a kitchen first and a plan second: three years to a Front Range supply chain that is bought direct, counted on every plate, and returned to the soil.

Read the mission
  1. 2026The kitchenProve the model at the table.
  2. 2027The networkTurn the buying into a supply chain.
  3. 2028The loopReturn what was taken.
A long set table with appetizer boards ready for guests

A seat at your own table.

Private clients only. We take on a few households at a time, so every table gets a real chef's attention.

Request membership

Every membership starts with a conversation.