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.
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.
Ivy Stark’s meal reviews
Indulge in the thoughts and stories surrounding meals by Ivy Stark
4.3
Based on 1589 reviews
Chicken Tinga Quesadilla
Four was too much food for me. Three would have been just right. Can confirm that they make good leftovers, though.
Sarah · 06/24/25
Savory Caribbean Pork Stew
Always my favorite
Nick · 06/23/25
Savory Caribbean Pork Stew
This was a phenomenal dish! the pork was perfectly tender and the flavors worked wonderfully together.
Kira · 06/23/25
Tampiqueña Grilled Skirt Steak
perfect
Omar · 06/23/25
Chicken Tinga Quesadilla
sides are too small. quesadilla portion is good
Omar · 06/23/25
Chicken Tinga Quesadilla
I think this would have been better fresher. From a texture perspective it didn’t have a lot of variation.
Rebecca · 06/23/25
Honey Wine BBQ Ribs with Loaded Mashed Potatoes
BBQ sauce is a bit funky tasting.
Robert · 06/23/25
Chicken Tinga Quesadilla
Quesidilla got a little soggy, so would definitely recommend baking over microwaving. There also was no guacamole as described/shown in picture; just a TINY cup of pico and some kind of sour crema.
Kasey · 06/22/25
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