Our Story

I didn't set out to start a frozen food company. I just wanted to eat the kind of home-cooked food I loved while building a career and, eventually, a family.

In 2021, I left my corporate job to pursue cooking full-time, training at Ballymaloe Cookery School in Ireland before working in New York restaurant kitchens and later as a private chef. Along the way, I came to appreciate the freezer as one of the most valuable tools in a professional kitchen. When food is cooked and frozen with care, it preserves its flavor, texture, and integrity.

When I became pregnant, I began freezing meals for my clients and my own family. After my daughter was born, those meals became indispensable, not just because they were convenient, but because they were genuinely delicious. Finishing them each night with a handful of fresh herbs or a squeeze of lemon brought the ritual of cooking back to our table without requiring hours in the kitchen.

That's what inspired me to start Chef's Daughter: meals made with the same ingredients and care I'd serve as a private chef, designed to live in your freezer until you need them most. From my family to yours, I hope they make it easier to gather around the table and enjoy good food, no matter how busy life gets.

Jillian