CookUnity Subscriptions Feature Meals From a Westchester Chef

Photos by John Bruno Turiano

Thinking about subscribing to a meal delivery service? CookUnity spotlights chef-prepared eats that are preservative-free and never frozen.

To-your-door delivery, never frozen, no preservatives or chemicals, and utilizing sustainable packaging, CookUnity wants to be the go-to subscription service for those that appreciate at-home, elevated, chef-prepared meals.

Dubbing itself “the first direct chef-to-consumer platform,” the Brooklyn-based company was founded in 2015 by CEO Mateo Felix Marietti (also the co-founder of Sushi POP, the largest food delivery company in Argentina) and Chef Lucia Cisilotto.

Cookunity meals

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Esther Choi, Leah Cohen, Akhtar Nawab, Andres Mendez, Jean-Georges Vongerichten, and Dan Kluger (a Briarcliff Manor resident) are among the notable participating chefs who prepare small-batch, ready-to-eat meals, each using their own curated recipes. (The typical delivery service meals are mass-produced in a factory.)

Dan Kluger's meal

Offerings include more than 300 recipes weekly that accommodate numerous diets, such as gluten-free, paleo, low-calorie, dairy-free, plant-based, and more.

We caught up with Westchesterite Chef Kluger, a James Beard Award winner and founder of both Loring Place and Penny Bridge (opening the end of July), for a Q&A on CookUnity and more.

slow-cooked salmon

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WM: What was it about CookUnity that appealed to you and made you want to be a part of it?

Dan Kluger: I wanted the opportunity to reach other people that maybe weren’t already ordering to-go from our restaurant, as well as people outside of New York.

WM: Are any of your dishes also on the menu at your restaurants or are they original to the platform?

DK: All the dishes are inspired by actual dishes on the menus at Loring Place and Penny Bridge.

WM: Do you have a fave dish of the CookUnity offerings (not your own dish)?

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DK: Anything from Akhtar Nawab or Esther Choi. [The bulgogi ramen by Choi is a standout.]

WM: Do you approach dish creation differently for a meal delivery service versus a dish served at one of your restaurants?

DK: Yes, we still include the components that are important to us that give the dish texture and flavor, but we also must think about making sure the dish will travel well.

WM: Did the pandemic change long-term the way you look at the food service industry?

DK: Yes, where do I begin. It has made me look at every aspect of the business in many ways.

WM: Any thoughts to open a spot in Westchester?

DK: Yes, it is something I have been thinking about.

WM: As a Westchester resident, do you have any favorite places to dine out/or for takeout?

DK: I live in Briarcliff Manor, and my favorites are Dai Sushi, Pub Street, and Fortina.

WM: Any exciting projects upcoming for yourself?

DK: My first cookbook, Chasing Flavor, is out, and we recently launched a to-go-only grandma pizza concept, Washington Squares.


Our CEOs & Business Leaders Golf Outing is August 5!

Our Best of Westchester Party is July 24!

Our Westchester Home Design Awards event is June 26!

Our Wine & Food Festival returns June 4-9!

Our Wunderkinds event takes place on May 23!

Our Best of Business Ballot is open through May 15!

Our Healthcare Heroes Awards event takes place on May 9!

Our Westchester Home Builders Awards take place on April 4!

Our Diversity, Equity & Inclusion Forum is March 14!

Unveiled: A Boutique Bridal Brunch is February 25!

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