Try meals by Chef
Ivy Stark
About
As Executive Chef at Dos Caminos, Ivy Stark brings extensive culinary experience from her time at top restaurants across the U.S., including renowned establishments like The Sign of the Dove and Cena. Her culinary journey began in childhood in Colorado, influenced by her father's career managing luxury hotels. After studying history at UCLA, Stark attended Peter Kump's culinary school (now the Institute for Culinary Education), leading to her initial role at Mary Sue Milliken and Susan Feniger's acclaimed Border Grill.
Returning to New York, Stark honed her skills under chefs Gary Robins and Andy D'Amico, later becoming Executive Sous Chef at Cena alongside celebrated chef Normand Laprise. She further distinguished herself by opening Ciudad in Los Angeles as chef de cuisine, and later served as beverage director and sommelier at Brasserie 8 ½. Stark continued her ascent in culinary leadership roles at Zocalo, Rosa Mexicano, and Amalia, eventually returning to Dos Caminos as Executive Chef. Currently, she explores plant-based, health-focused Mexican cuisine at Ivy Stark MEXology and BKLYNwild at Time Out Market in New York City.
Kitchens
Meals by Ivy Stark are prepared fresh in small batches in local kitchens across the country.
Ivy Stark
Ivy Stark
Ivy Stark
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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.
Ivy Stark’s meal reviews
Indulge in the thoughts and stories surrounding meals by Ivy Stark
4.3
Based on 23259 reviews
Pan-Seared Red Snapper
WEIRD combo of flavors that WORKS! Loved it!
Tucker Waldrip · 05/02/26
Sweet Potato, Egg, & Chorizo Hash
Lack of taste
Claire Alvarenga · 05/02/26
Peruvian BBQ Chicken
It was good but just not the greatest
Lincel Ramos · 05/02/26
Spinach and Cheese Enchiladas Suizas
Amazing
Toni DiGregorio · 05/01/26
Honey-Wine BBQ Ribs
This dish would be better with some greens added to it.
Ramiro Banuelos · 05/01/26
Honey-Wine BBQ Ribs
I enjoy this one every once in a while (feels decadent).
Colleen McGrail · 04/30/26
Bacon, Egg & Cheese Wrap
This is a weekly go to. My husband and I split it and its more than enough. We use hot cause instead of the provided sauce.
Colleen McGrail · 04/30/26
Sweet Potato, Egg, & Chorizo Hash
maybe needs touch of salt or acid? I added some hot sauce and really liked it.
Colleen McGrail · 04/30/26