The culinary seasoning in the sauce that makes Power Supply who we are comes from a community of great local chefs who bring their unique talents, interpretations, and food specialties to the party… and to a fridge near you.
That means you get the diverse and interesting food stylings of a curated set of talented creators who share your values about knowing your food, and can keep you excited about eating well—all in a super convenient package you can plug into your life.
Chef Branden Woodruff
Pleasanton, CA · Branden Woodruff Catering
Chef Branden grew up steeped in the culinary art with a Chef for a father and a burning desire to cook from an early age. Fast forward 15 years from his earliest days at the dishwasher station and Branden has developed his own unique style, influenced by all the talents he pestered for new ideas along the way, inspired by a wide variety of cultures and religions, and a core belief that meals should be experienced, not simply eaten.
Chef Ali Ince
San Francisco, CA · BOXiChef
Chef Ali's earliest memories of food come from his childhood on the coast of the Mediterranean Sea in Turkey, fishing with his father and learning to cook their catch. Those formative outings led to culinary training, learning the trade further in the global travel realm and opening his first restaurant in Napa. Now he’s turned his eye and culinary travels on fresh and nourishing meals for active folks.
Chef Deepak Adhikari
Fremont, CA · Himalayan Chef
Born in the shadow of the Himalayas, Chef Deepak’s culinary training has taken him from five star hotels in Kathmandu and Dubai, to high seas cuisine on cruise ships to top northern California restaurants. Today, Chef Deepak enjoys taking advantage of the region’s bounty of fresh produce and meats to create modern Fusion cuisine with an emphasis on healthy, local ingredients.
Chef Rahul Dharod
Oakland, CA · Bombay Belly
Chef Rahul's mission is simple: to make food that tingles your tongue, fills your stomach, and touches your heart. Chef Rahul and his team at Bombay Belly focus on recreating traditional recipes using locally sourced, seasonal ingredients that help create healthy, wholesome and scrumptious dishes. His use of varied spices comes naturally to him as a result of spending hours in his mother's kitchen in India in his formative years.
Chef Alex Reccio
San Francisco, CA · Alma Cocina
Born in Peru, he has spent his professional life in SF kitchens like Enrico’s, Boulevard, Cosmopolitan Café, and Limon Restaurant. He's also spent time at Munchery and helped design Bocadio in Lima, Peru, the first of its kind delivery service in that country. Chef Alex has now joined forces with Fernando Quiñonez & Cesar Casillas to create Alma Cocina, a Contemporary Latin Cuisine Restaurant, which was inspired by the many culinary adventures he has lived.
Chef Terri Wahl
Los Angeles, CA · Auntie Em's Kitchen
From art school to punk rock band to two decades of creating comfort food with an edge, Terri’s path has been all about creativity and following your muse. Since swapping guitar for chef knife, you’ll find her whipping up "not-too-crazy comfort food with damn good ingredients" and perusing the local food scene.
Chefs Tony Campos & Vice Cole
Pasadena, CA · eliteEATS
Following the culinary vision of founder Stefan Niemczyk—a Le Cordon Bleu College of Culinary Arts grad, LA restaurant chef and collegiate athlete—Vice and Tony are fueling intentional eaters with EliteEat’s unique take on delicious and good-for-you Paleo food for active folks.
Chef Dean Kahn
Canoga, CA · Dean's Catering
Getting his first taste of the culinary world at just 12, Dean grew up in his father’s catering kitchen, went on to hone his craft in the restaurant world from Sous Chef to the Executive Chef chair before setting off on his own and bringing mouth watering food to the entertainment world.
See Dean's Hi! vid
Chef Pete Servold
San Diego, CA · Pete's Paleo
Classically trained at Le Cordon Bleu; 15 years of restaurant experience. Pete now focuses these skills on his mission to make eating convenient, healthy, and delicious. Pete and his team have scoured SoCal to find the best stuff from the coolest farmers and ranchers. He advocates the role of healthy eating in supporting a more sustainable and equitable food system. His team is comprised of chefs with different backgrounds whose common passion is to bring farm-fresh food to your table.
Chefs Ti, Claudio, and Julio
Santa Ana, CA · California Creationz
Three partners, each bringing their unique culinary game and a deep commitment to their local community to the table, that’s the California Creationz story. Julio (the chef), constantly melding new styles of cooking with old-world comfort approaches for distinct flavors. Hong, or “Ti,” (the creative genius) crafting unique dishes drawn from his travels in the restaurant industry which began at 15. And Claudio (the man with the plan) bringing his operations background to the mix so his culinary mates can do what they do best. Put them together and you get flavorful, delicious, and healthy cuisine with a style all its own.
Primal Cravings was founded in 2012 by Lea Roberts, active CrossFitter and Super-Mom who knows that when we eat well, everything just feels better all around. Lea started Primal Cravings after hearing multiple people say they didn’t have the time or knowledge to prep and cook healthy meals. Based in Temecula, the team at Primal Cravings uses organic local produce and antibiotic-free and hormone-free meats in all their meals to offer a clean eating solution that doesn’t sacrifice excitement, variety, or flavor.
Chef Wes Whitehead
Hollywood, CA · WEST Kitchen & Catering
A native Los Angeleno. In more than a decade as a chef & caterer, including stops at LOVE Catering, Ammo and Bottle Rock, Wes has developed a unique take on healthful cooking with a flair for global techniques and flavors in all his creations. Over the years he's had the pleasure of cooking for all manner of discerning palates from stars of screen and stage to active folks trying to eat better and enjoy doing it. Chef Wes and his team are now excited to bring their signature blend of creativity and flavor to the Power Supply roster.
Chef Adam Fiscus
Dallas, TX · Food Glorious Food
Already a cook before his 20th birthday, Adam went on to hone his craft in culinary travels from Fort Worth french bistro, to high end hotels like the Renaissance and Gaylord, to Executive Chef posts at the New Jersey Performing Arts Center and Nico Restaurant, and now to his 2nd tour of duty crafting artful and delicious fare at Food Glorious Food.
Chef Andrew Huszar
Southlake, TX · Tastefully Yours
Andrew started his food life in the dish pit in his parent’s restaurants on the famous Tourak Road in Melbourne Australia, going on to the William Engliss Culinary School, the Culinary Institute of America and catering through Melbourne and Europe, before opening Tastefully Yours Catering with his wife Lisa to share his worldly experiences with the friendly people of North Texas.
Chef Eduardo Ugalde
Dallas, TX · Company Cafe
Great-tasting comfort food with a healthy twist, that’s the calling card for Company Café and Chef De Cuisine Eduardo Ugalde. Culinary school trained in Queretaro Mexico, and with experience throughout California and Texas, Chef Eduardo brings uncompromising dedication to quality, technique and creativity to his creations for Company Café and Power Supply customers.
Chefs Anne Hoyt and Taylor Nicholson
Dallas, TX · Unrefined Bakery
Founded by mother/daughter duo Anne Hoyt and Taylor Nicholson, both themselves celiacs, Unrefined is a dedicated gluten-free, soy-free, organic and non-GMO bakery, specializing in allergen free baking, including a large vegan and paleo line. Baking in the healthiest way possible, they keep sugar low, using whole grain and nut flours, without sacrificing taste in their lineup of breads, cakes, breakfast and snack options.
Pure Plates started from a mission to build strong relationships and strong bodies. Combining the culinary talents and change experience of an Executive Chef who lost 100 pounds with the logistical know-how of a national retail exec, Pure Plates creates fresh, healthy, no gluten meals in a quality environment to deliver balance and joy to the body.
Chef Rachelle Slotnick
Chantilly, VA · Northwest Fresh
Culinary Institute of America grad, former private chef and full service caterer. Rachelle’s years wearing many chef hats (including head butcher) in upscale hotels and 5-star restaurants prepared her well to author and evolve many of Power Supply’s tasty meal concoctions on our fast growing menu.
Watch Rachelle's recipe vid
Chef Anna Bran Leis
Washington, DC · DC Empanadas
Born in Guatemala, Anna developed her love for cooking and international flavors early and has traveled the culinary world at home and abroad ever since. Together with culinary school grad and chef-collaborator Mikey Torres, she brings DC area eaters the distinct flavors and from-scratch traditions from her many travels.
Get to know Anna
Chef Damian Dajcz
Born and raised in Argentina, Damian started his culinary path 19 years ago in Buenos Aires, later attending Le Cordon Bleu in Scottsdale, AZ. Damian's worked for world-renowned resorts + restaurants. In 2010, he dished out a food truck, growing to 3 in record time, all while developing a catering company, empanadas factory, and nuts company.
Chefs Leah & Michael Moon
Washington, DC · DC Vegan
Both artists and entrepreneurs (Leah is also a Ph.D.!), Michael and Leah believe that the best diet includes equal parts health, compassion, sustainability and flavor. They founded DC Vegan to increase access to nourishing and delicious plant-based foods that vegans, friends of vegans, non-vegans and everyone in between will love!
Chef Robbie Wood
Washington, DC · Eco Caters
An early starter in the restaurant industry at age 13, Robbie worked his way up to Exec Chef at Georges' of Tybee in Savannah, GA by age 23. He opened The Chesapeake Room in DC, then moved west to run the culinary program for Sur La Table in California. Eventually he moved back east and found a home cooking at Eco-Caters. Robbie's been featured in national magazines, winning awards for his cooking philosophy (placing emphasis on high-quality, local ingredients).
Chef Meski Worku
Washington, DC · Meski's Catering
Inspired by the culinary traditions of her Ethiopian grandmother, Chef Meski brings the same exquisite flavor and love to all her creations. The impact of fresh food and wholesome ingredients on her own health created a lifelong interest. She set out to join the Food Truck nation with 'Meski Healthy2go', a highly regarded lunchtime spot. Now she cooks out of Union Kitchen, slinging tasty dishes for special occasions.
Chef Andy Peters
Washington, DC · Quickstep Catering
Crafting delicious food is a passion play for Chef Andy, who jumped from the corporate world to run his own show chasing after his true loves of food, cooking, and hosting awesome parties. Since 2009, Quickstep Catering has been creating high-quality, intimate culinary experiences using fresh ingredients, preparing every menu item from scratch. The result is Andy's own take on New American cuisine that features reinvented reads on traditional dishes rooted in classic technique.
Chefs Laura Calderone and Ed Jolica
Washington, DC · Relish Catering
Executive chef husband & wife team that founded Relish Catering after developing their culinary knowledge in critically acclaimed fine dining restaurants. Known for his creativity and technical prowess, Chef Ed has held positions at Bouchon, Quince, and Restaurant Eve. Chef Laura's a fiercely driven and talented chef with positions in top kitchens such as Terra and Ame as well as Quince. Together they aim to revolutionize the DC catering industry with innovative and unparalleled food and service.
Chef Yigit Arabacioglu
Washington, DC · C’Meet Catering
Yigit is an entrepreneur born and raised in Turkey. When studying in the US, the positive feedback he received on Turkish food sparked an idea. He founded a catering company as a way to introduce this \“undiscovered\” vegetable forward Mediterranean cuisine with the idea that \“food will bring the world together.\” C’Meet Catering, named for a place where Cultures Meet, he combines and redesigns his traditional Turkish family recipes with the special touch of experienced chefs.
Chef Katelyn Sornik
Falls Church, VA · Kate Bakes
Aspiring lawyer battles health issues, remakes her diet, crafts tasty bars she needed but couldn’t find, delights vegans & omnivores alike, drops legal path, starts fast growing biz. That’s Kate Bakes' story. Handmade baked protein bars, in small batches, with natural and organic ingredients, and lots of protein, fiber, and flavor.
Chef Sara Polon
Washington, DC · Soupergirl
Inspired by the local food movement, mother and daughter team Sara and Marilyn Polon founded Soupergirl in the fall of 2008. They prepare soup the way it was meant to be made—from scratch, cooked slowly with love, using fresh seasonal ingredients, sourced mostly from local farms nearby.