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Restaurant-Level Food.
Without the Restaurant.
Hi Chef is built for those who expect a higher standard from their food.
Founded by fine dining chefs with over 15 years of professional experience, Hi Chef combines Michelin-level technique, modern culinary science, and premium ingredients to deliver an elevated dining experience designed for everyday convenience.
Every component is crafted from scratch with precision and intention — from long-form protein preparation and layered sauce work to carefully engineered reheating methods designed to preserve texture, depth, and refinement throughout the week.
Our philosophy is rooted in uncompromising execution: exceptional ingredients, generous premium protein portions, globally inspired flavours, and restaurant-calibre craftsmanship in every dish.
The result is a level of quality, consistency, and culinary detail never before seen in traditional meal delivery — delivering the experience of luxury dining at home, without compromise.
Meet our chefs
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Executive Chef Nick Lenehan began his culinary journey 14 years ago in the Culinary Management program at Fanshawe College, graduating on full scholarship and receiving the prestigious Jamie Gillies Award. From there, he worked in some of the top restaurants in London, rapidly climbing the ranks and running his first high-end fine dining kitchen at just 21 years old.
Driven by a passion to explore different culinary cultures and techniques, he worked across nearly every style of restaurant imaginable with one goal: becoming the most versatile, knowledgeable, and well-rounded chef possible.
That pursuit eventually evolved into a deep passion for food science and modern technique — self-teaching advanced methods to understand not just how to cook food, but why certain techniques create better texture, flavor, and consistency.
Hi Chef was created to bring all of that experience into a space that desperately needed more care. We wanted to combine Michelin-level attention to detail, proper cooking technique, premium ingredients, and genuine passion with the convenience of meal prep — an industry too often dominated by shortcuts and lifeless food.
Together with our team, every meal is approached with the same standards, care, and precision you’d expect from a high-end restaurant kitchen.
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Executive Sous Chef Jed Agbayani began his culinary journey in the Philippines, graduating from culinary school in 2015 before completing an internship in Miami, Florida, where he refined his skills in a fast-paced professional kitchen environment and gained valuable international experience.
During his time in the U.S., Jed had the opportunity to work at Bourbon Steak under acclaimed chef Michael Mina - an experience that helped shape his passion for elevated cuisine, precision, and hospitality.
After moving to Canada, Jed pursued Hotel and Restaurant Management to further expand his industry knowledge before joining Canada's top rated restaurant, two - star Michelin Pearl Morissette. There, he continued developing his craft in an intensely detail-oriented and technique-driven environment.
Over the past decade, Jed has remained deeply committed to culinary growth, constantly studying new cooking techniques, refining execution, and pushing himself to evolve as a chef every day.
Now as Executive Sous Chef at Hi Chef, recognized as one of Toronto’s premier high-end meal prep services, Jed continues to strengthen his expertise in quality-driven food preparation, refined execution, and modern culinary operations — bringing fine dining standards into every meal we produce.