Main cuisines

Average calories

810

"American fusion chef with influences and combinations ranging from old school down south slow cooked barbecue, Tex-Mex, classic French brigade to high end gastro pub"

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas.  Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

 

 

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C Ratel

This Week’s Meals

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Community Reviews

(15 COMMENTS)

Ashley

11/14/2019

Pork is undercooked ...

Pork is undercooked and raw in middle

Ashley

11/14/2019

Pork is undercooked ...

Pork is undercooked and raw in middle

Barbara

09/28/2019

this was so good.......

this was so good....especially the fattier pieces of the pork

Carol

09/09/2019

Pork was a nice big ...

Pork was a nice big portion, it’s more like a thick boneless pork chop. The farro was nice and herby. But was missing the sauce completely.

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Hi, I’m Chris Ratel

(15)

Main Cuisines

Average calories

810

Cuisine description

"American fusion chef with influences and combinations ranging from old school down south slow cooked barbecue, Tex-Mex, classic French brigade to high end gastro pub"

Chris Ratel has been working with food since the age of 13. He attended the School for Food and Hotel Management in NYC and worked with Park Hyatt Hotels for years. He also worked in NYC staples such as Sardis on Broadway, Lundi Brothers in Brooklyn and the Oyster Bar in Grand Central Station. Chris presently works privately for clients and caterers in the NYC and Hudson Valley areas.  Residing both in the Hudson Valley area and Brooklyn, he has developed a strong appreciation for food in its simplest, most organic form and hands-on knowledge from the local farmers and purveyors who are growing it.

 

 

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My Meals

(24 DISHES)
539 CAL
Soy Free

Pork tenderloin with carmelized onion white wine Dijon sauce and with Sweet potato gratin

886 CAL
Soy Free

Lobster Mac and Cheese

515 CAL
Whole 30

Blackened Catfish with warm potato salad

342 CAL
Whole 30

Coconut and mango shrimps with cauliflower rice and zucchini

1045 CAL
Soy Free

Gluten-free Thanksgiving Turkey with mashed potato and cranberry sauce

1248 CAL
Soy Free

Kerala Beef Stew

1045 CAL
Soy Free

Gluten-free Thanksgiving Turkey with mashed potato and cranberry sauce

Soy Free

Old Fashioned Glazed Holiday Ham with mac and cheese and cranberry sauce

1045 CAL
Soy Free

Thanksgiving Turkey Meal with traditional bread stuffing and cranberry sauce

922 CAL
Soy Free

Seared Steak with Brussels Sprouts and horseradish cream sauce

539 CAL
Soy Free

Pork tenderloin with carmelized onion white wine Dijon sauce and with Sweet potato gratin

766 CAL
Soy Free

Braised Short Ribs with Buttermilk Mashed Potatoes

1256 CAL
Spicy

Buffalo Chicken Wings with chunky Blue Cheese aolii

569 CAL
Whole 30

Cajun Shrimp with Andouille sausage and collards

718 CAL
Whole 30

My Mom's Brisket

701 CAL
Soy Free

Grilled Chipotle Lime BBQ Chicken with Black Bean and Corn Salsa

404 CAL
Nuts Free

Salmon burger with chive aioli and watercress

922 CAL
Soy Free

Seared Steak with Brussels Sprouts and horseradish cream sauce

814 CAL
Super Foods

Beef Bourguignon with Buttered Egg Noodles

839 CAL
Nuts Free

Grass-fed Classic Cheeseburger

1045 CAL
Soy Free

Gluten-free Thanksgiving Turkey with mashed potato and cranberry sauce

833 CAL
Hormone Free

Hoisin Glazed Short Ribs with Thai Noodles

737 CAL
Super Foods

Crusty Chicken Pot Pie

904 CAL
Spicy

Hanger Steak with 3 cheese cauliflower gratin and crispy garlic chili oil

Community Reviews

(12 comments)
Ashley
11/14/2019

Pork is undercooked and raw in middle

Ashley
11/14/2019

Pork is undercooked and raw in middle

Barbara
09/28/2019

this was so good....especially the fattier pieces of the pork

Carol
09/09/2019

Pork was a nice big portion, it’s more like a thick boneless pork chop. The farro was nice and herby. But was missing the sauce completely.

Carol
09/09/2019

Pork was a nice big portion, it’s more like a thick boneless pork chop. The farro was nice and herby. But was missing the sauce completely.

Carol
09/09/2019

Pork was a nice big portion, it’s more like a thick boneless pork chop. The farro was nice and herby. But was missing the sauce completely.

Akiko
06/29/2019

Good but pork was a little too chewy

Monica
04/04/2019

Very well cooked pork, moist and not overdone. Seasoned well. Delicious. Farro was good accompaniment and very good.

Yamile
02/02/2019

Finally a very good dish. So far the best meal I tried from cookunity.

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Follow this meal

Hi !

We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.

The CookUnity Team.

welcome Brooke Alpert M.S., R.D., C.D.N.

We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.

Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.

She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.