Eat like it matters.
Chef-led meals from local, organic ingredients, delivered across the Bay Area, from Napa to San Jose.
Grown.
Farmers, ranchers and artisans we know by name. Napa to San Jose, in season.
Prepared.
Washed, trimmed and cooked by a chef-led team with 25 years in high-end kitchens.
Cooked.
Macros set to your goals, or simply clean and seasonal. Nothing to count unless you want to.
Plated.
The standard of a private estate kitchen, arriving in ceramic and glass, never plastic.
Delivered.
Monday, Wednesday and Friday. In your fridge before you get home, empties picked up on the way out.
See the plansSomewhere in the last 40 years, food got traded for convenience. Local relationships gave way to shelf packaging, seasons gave way to shipping lanes, and a lot of people ended up running on food their bodies don't fully recognize. We built Culiene to go the other way: a small team, a limited number of clients, and the same care on every plate.
Most of our clients are founders, executives, athletes and families who already know what it costs to run below their potential. We cook for a limited number of households so the care doesn’t slip, and you deal with the same people every week.
Every plan is cooked by our team from ingredients we source from farmers, ranchers and artisans we know personally. Pick the one that fits how you live. We handle the rest.
For people who want to operate at their best, physically and mentally.
From $6,800 a month
The cleanest eating around. Local, organic, and seasonal, with nothing to count.
From $3,900 a month
Built for a household. Lunch and dinner for two adults, with room to add a nanny and young kids.
From $1,620 a week
Kids are $40 a meal and a nanny or extra adult is $110, on any household plan. Feeding a team of 2 to 40, or a household that doesn’t fit a box? Tell us how you eat and we’ll build a plan around it.
Your food comes from a local, chef-led team with more than 25 years in high-end dining. That includes Michelin kitchen experience, real farm to table roots, and over a decade cooking privately for high-profile households, where discretion and consistency aren't optional. It's the standard of a private estate kitchen, without having to staff one.
We buy from farmers, ranchers, and artisans we know personally, relationships built over years. We can tell you where your food was grown, who grew it, and why it's on your plate this week. Menus follow the seasons, not a supply catalog.
A full-time private chef in the Bay Area typically earns $140,000 to $300,000 or more a year, and that's before food, payroll taxes, and benefits. Culiene's Five Day family plan for a couple runs about $130,000 a year with the food included.
Kid plates come from the same local, organic ingredients as yours, sized for them. The habits kids pick up at the table early tend to stay with them, and most families never get the chance to set that standard on a weeknight. Kids are $40 a meal, and you only pay for the ones eating with you. Your nanny can eat too. One more adult at lunch is $110 a meal, and one less thing for your household to figure out.
Most of our clients are founders, executives, and athletes. They already know what it costs to run below their potential. How you eat shapes your energy, your focus, and how consistent you are week to week. Our Performance plans build every meal around your goals, so food stops being something you squeeze into your schedule.
How you eat, who's at the table, your goals, allergies and dietary needs. We recommend a plan and set a start date, usually within 7 days.
Next week's menu arrives before service starts, built around the season, what our farms have that week, and what you like. You have 24 hours to request changes.
Between 7am and 2pm, with a one hour window texted the morning of. You don't need to be home. We can put meals away in your fridge or bring them to your office.
Your kit has two full sets of ceramic and glass containers. Leave the used set out on delivery day and we pick it up. No washing needed.
A full-time private chef in the Bay Area typically earns $140,000 to $300,000 or more a year, and that's before food, payroll taxes, and benefits. Culiene's Five Day family plan for a couple runs about $130,000 a year with the food included.
| Topic | Full-time private chef | Culiene |
|---|---|---|
| Yearly cost | Full-time private chef:$140K to $300K+ in salary alone | Culiene:About $130K for a couple, five days a week |
| Food | Full-time private chef:Billed on top | Culiene:Included |
| Payroll, taxes, insurance | Full-time private chef:Your responsibility | Culiene:Ours |
| Sick days and vacations | Full-time private chef:You go without | Culiene:Our team covers it |
| Who's cooking | Full-time private chef:One person | Culiene:A chef-led team with 25+ years in high-end dining, Michelin experience, and 10+ years in private households |
| If it isn't working | Full-time private chef:Letting an employee go | Culiene:Changing your plan |
Private chef salary range from Bay Area private chef placement data, 2026.
From the farm, episode one
Petaluma fields, the people who grow for us, and what ends up in the pan.
From the farm, episode two
Coast, ranch and kitchen. Three minutes on why local is worth the trouble.
Delivery, plans, families, sourcing, travel and billing, answered in plain terms.
Read all the questionsWe start with a conversation about how you eat, who's in your household, your goals, and any allergies or dietary needs. From there we recommend a plan and set your start date. Book a discovery call, or call or text 458-256-1379.
We deliver Monday, Wednesday, and Friday, generally between 7am and 2pm. On delivery day we text you a one hour window. You don't need to be home. We can put your meals away in your fridge or deliver to your office, whatever works best.
Both are cooked from the same local, organic ingredients. Performance plans build every meal around macros set to your goals and add options like smoothies, snacks, and pre-workout. Farm to Table is lunch and dinner with nothing to count, just clean, seasonal food.
Yes. Menus follow the seasons and what our farms have that week, and we build them around what you like. You'll get next week's menu by email before service starts, and you have 24 hours to review it and request changes.
In premium ceramic and glass containers with insulated bags, never single-use plastic. Every client gets a one-time container kit with two full sets, so one is always ready while the other is out. The kit is yours to keep. Kits are $600 to $1,900 depending on your plan, and broken or lost containers are replaced at cost.
Commit to a block of 12 or 24 service weeks and skip weeks with 7 days notice. Unused weeks expire at the end of the window: 18 weeks for a 12 week block, 32 weeks for a 24 week block.
Tell us how you eat, who's at the table, and what you're working toward. We'll recommend a plan and set a start date, usually within a week.
Or write to us
max@culiene.com
chef@culiene.com
Delivering Monday, Wednesday and Friday across the San Francisco Bay Area, from Napa to San Jose.