Try meals by Chef
Chase Evans
About
Chef Chase Evans began cooking simply to finance his studies. Working in a kitchen reminded him of playing organized sports in school. “Cooking in a professional kitchen is sort of the ultimate team sport.” His passion for cooking developed into a lifelong pursuit of knowledge. A graduate of the Culinary Institute of America, Chef Chase would work and stage in some of the top kitchens around the country as he learned to hone his craft. Today he lives with his wife in Austin, Texas, where looks to expand his knowledge while creating delicious and nourishing food.
Kitchens
Meals by Chase Evans are prepared fresh in small batches in local kitchens across the country.
How it works
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Chase Evans’s meal reviews
Indulge in the thoughts and stories surrounding meals by Chase Evans
4.2
Based on 3302 reviews
Mexican-Inspired Beef Chili
Great taste! I added some onions, sour cream and cheese - it was wonderful
Angela · 06/11/25
Egg-Fried Rice with Pork & Shrimp
Delicious!
Jennifer · 06/11/25
Creole Chicken & Andouille Sausage Jambalaya
Rice was overcooked and mushy
David · 06/11/25
Mexican-Inspired Beef Chili
The ground beef was a little bit dry but overall the flavor was really good.
Lourdes · 06/10/25
Mexican-Inspired Beef Chili
The ground beef was a tiny bit dry but overall the meal had great flavor.
Lourdes · 06/10/25
Turmeric Roasted Chicken Thighs
The taste was nice but the texture of the herbs and spices was not appetizing. Perhaps grinding the herbs and spices rather than leaving them so large?
Madison · 06/10/25
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