Why I started
The story
The Prep Chef was born from a passion for great food, health, and helping people fuel their lives without sacrificing flavour.
"With 10 years of experience as a professional chef, I've had the privilege of working in some of Melbourne's best kitchens, refining my skills and learning that incredible food doesn't have to be complicated."
A chef who trains
"Outside the kitchen, I'm currently preparing for a bodybuilding competition. That journey has taught me firsthand the importance of nutrition, consistency, and having meals that not only support your goals but are genuinely enjoyable to eat. I know what it's like to juggle work, training and everyday life while trying to stay on track. That's why I created The Prep Chef."
"Every meal is made with quality ingredients, balanced nutrition, and the belief that healthy food should never feel like a compromise. Whether you're chasing fitness goals, looking for convenient family meals, or simply want nourishing food without the hassle, my aim is to make eating well easy."
[[PENDING: anything extra from the "Why I started" video post, which has no written caption]]
Couple-run, small-batch
This is a two-person business. Louie cooks, and his partner [[TBC: partner's name and role]]. Orders are cooked in small batches, so a real person is behind every meal.
The Boronia kitchen
Meals are cooked, weighed, packed and labelled in the kitchen at 1947 Boronia, who have backed the business by sharing their space. [[TBC: how Louie wants 1947 Boronia described and credited]]