Try meals by Chef
Roberto Vergara
About
“A good diet can heal you, or do the opposite!” Chef Roberto Vergara was born in the picturesque tourist destination of Acapulco, Mexico. He grew up in an environment of luxury hotels, villas, resorts, and international cuisine, with a strong cosmopolitan influence expressed in aromas, colors, textures, and flavors. In his teens, he moved to the Windy City to continue his gastronomic studies at Kendall College. Over time, he was able to open Tutti Frutti, where he created flavors beloved by the residents of Belmont Cragin. Currently, he is an independent chef with the creative freedom to design new experiences in culinary art. The dishes on his menu are inspired by his desire to create exciting new flavors and experiences for you.
Kitchens
Meals by Roberto Vergara 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.
Roberto Vergara’s meal reviews
Indulge in the thoughts and stories surrounding meals by Roberto Vergara
4.2
Based on 12763 reviews
Feta, Tomato & Spinach Frittata
I heated for 2 min, and it was slightly overcooked. I will do 1 min 45 sec next time. Some type of a salsa would be good. Maybe a little less spinach? Overall, a solid dish and I will order again.
john chamberlin · 10/22/25
Grilled Steak & Caprese Salad
Beef is tender. Caprese salad is always good. No real recommendations.
john chamberlin · 10/22/25
Marinara Meatballs
The marinara sauce in this dish was quite good, the meatballs were good, but just so so they need more of an Italian taste. I’m a garlic lover, so maybe a little more garlic would’ve been good.
Jeannine Widing · 10/22/25
Almond-Parmesan Crusted Tilapia
The veggie selection was a bit odd.
Tiana Wilson-Blindman · 10/22/25
Acapulco Tilapia
Like everything but the salad.
Jennifer Smith · 10/22/25
Fettuccine Chipotle-Alfredo with Chicken
Maybe the best meal I have gotten so far, some of the chicken was a little dry but overall the flavors were amazing. A bit heavy, not a meal I would want more than twice a week.
Toph Robinson · 10/22/25
Baked Crab Cakes
It felt a little bready to me
Erin Hanson · 10/21/25
Grilled Steak & Caprese Salad
The steak was good. The greens in the salad were totally wilted. The balsamic yuck
Catherine Costlow · 10/21/25
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