As a kid, I really wanted to be a doctor. As I grew up I felt like medicine neglected the obvious and arguably more important lifestyle factors in preventing disease and being healthy–like sleep, diet and exercise. Over time I felt food and being a chef was the better path for me to help people to heal, prevent disease and perform better in life.

I worked in restaurants across the US for 19 years, the 7 most recent years were spent in 3 Michelin star kitchens the French Laundry, Quince and Masa Takayama. I loved the restaurants, the amazing people that I met and the beautiful food that we produced. I also felt that the food even in the best restaurants exists to hijack your dopamine system without paying mind to the most important function of food–to prevent disease and improve performance in all your endeavors.

I describe what I do as “fine dining meal prep.” It’s one of the best ways in life to buy back your time short and long term. The meals are designed by me for disease prevention and performance with the help of a dietitian. The meals express a balance of product and execution–I use ingredients with a preference for biodynamic farming practices, seasonality, and wild food whenever possible. The menus have an emphasis on Mediterranean cuisine but take inspiration from the vast array of cuisine found in NYC.

thechefmario.com