A Southern California chef and advocates for healthy living have joined forces in Orange County, blending nutrition with fine dining for a new home meal delivery service, Master of Meals. The service, exclusive to Orange County, works alongside local businesses for fresh, high-quality ingredients that promote energy, focus, strength and overall wellness.
Those interested can place an order from Master of Meals online.
Master of Meals uses the principle of biohacking in its dishes, which support gut health, hormone balance and longevity. It incorporates fermented foods rich in probiotics into the menu, focusing on ingredients that work to ensure the body absorbs the most nutrients it can from each meal. Through this science-backed strategy, the meals are designed to provide nourishment that contributes to long-term wellness.
Chef David Fune, the Director of Food Services at Kitchens for Good, is spearheading the menu development at Master of Meals, which is packed with vitamin-dense dishes and snacks. Over the past two decades, Fune has worked at luxury resorts as well as within wellness-based food innovation and health care systems. He founded the service alongside Salt Creek Grille co-owners Jess Walker and Steve Vanderweide and hospitality leader Sri Divel, who together are working to provide a roadmap for a healthier and more productive lifestyle. None of the meals from the service are ever frozen.
There are a range of food offerings available from Master of Meals.
“We try to think of pairing things, not only for their flavor, but how they best be accepted into your body,” Fune said. “How they’ll be used as food, and how those types of foods can be natural antioxidants for your body.”
Based in Dana Point, Master of Meals offers local delivery to homes, offices and college campuses from Huntington Beach to just north of Oceanside on Mondays and Thursdays every week. There are no preservatives in the meals, the ingredients selected for both taste and biological benefit.
The proteins in the Master of Meals offerings are sourced exclusively from Newport Meats, a purveyor trusted by among the nation’s top restaurants. The Master of Meals chefs use only extra virgin olive oil, avocado oil and coconut ghee when cooking, never inflammatory seed oils, and include leafy greens and fiber-rich vegetables across most of its menu.
‘This isn’t diet culture,” Divel said. “This is really performance culture. That’s our target audience. We were really going after several different types of people.
Divel has more than two decades of hospitality and culinary leadership experience.
The menu rotates monthly and is fully customizable, with a range of dietary preferences such as gluten-free, low-carb, dairy-light, Mediterranean, Whole30, macro-friendly and plant-forward options. The meals are delivered fresh and are ready to heat and eat in minutes. The prices range from around $12 to $18.
“Just being around this culture and this lifestyle and the activeness, there’s always been a call for healthy food and farm-to-table food,” Fune said. “With our amazing weather that we have here, it’s kind of expected that we’re going to have amazing produce and still get a blend of Asian, Hispanic and European food. That’s always been something that I’ve loved and been very passionate about.”
Master of Meals officially debuted on Aug. 17 at an event held at Salt Creek Grille in Dana Point. The team is prioritizing deep community ties, which Walker and Vanderweide help provide — last year, the duo helped revitalize Salt Creek Grille.
“We always give back to the communities in which we serve,” Divel said.
Learn more about Master of Meals or place an order at masterofmeals.com.
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