Nestlé's recently acquired meal delivery company Freshly announced a new partnership with celebrity chefs Jet Tila, Kwame Onwuachi, Sean Brock and Kristen Kish. The partnerships include a limited-edition menu that offers ready-to-eat, restaurant-style dinners that showcase each chef’s unique style, taste and background, delivered directly to customers.
The collaboration kicks off with Chef Jet Tila’s Kung Pao Steak with Basmati Rice and Toasted Cashews - it will be available for delivery starting April 5 and on the menu for 10 weeks.
- April - June: Chef Jet Tila’s Kung Pao Steak with Basmati Rice and Toasted Cashews
An elevated yet approachable twist on a classic Asian-American dish. Slices of succulent steak over rice and a bright veggie stir-fry, topped with cashews and a Chef Jet and Freshly signature Kung Pao Sauce.
- June - August: Chef Kwame Onwuachi’s Escovitch Steak with Jerk Broccoli, Peppers & Coconut Rice
A modern, meatier take on a traditional Jamaican fish dish. This version features sliced steak and the traditional escovitch accompaniments, plus sides of house-roasted mini sweet peppers, jerk broccoli, and caramelized onion coconut rice.
August - October: Chef Sean Brock’s Oven-Roasted Pork Chop
- October 2021 - January 2022: Chef Kristen Kish’s Sliced Beef Brisket
About the Chefs
From battling the legendary Masaharu Morimoto on Iron Chef America to opening Encore Hotel in Las Vegas and guiding Anthony Bourdain through many markets and restaurants, Chef Jet Tila is internationally celebrated for his culinary expertise. The Emmy® and James Beard Award nominee, and best-selling author, grew up in the first family of Thai food and later attended both French and Japanese culinary schools. The first-ever chef to represent his country’s culture and cuisine, Jet was appointed as the inaugural Culinary Ambassador of Thai Cuisine by the Royal Thai Consulate. As VP of Culinary of Pei Wei Group’s restaurants and Managing Partner of Dragon Tiger Noodle Co. in Las Vegas, his food reaches millions of people each year. Chef Jet is currently competing on Food Network’s Tournament of Champions, has appeared as a co-host of Iron Chef America, and is a recurring judge on Cutthroat Kitchen, Chopped, Beat Bobby Flay, and Guy’s Grocery Games. Chef Jet holds six culinary Guinness World Records.
Kwame Onwuachi is a James Beard Award-winning chef, and author of the critically acclaimed memoir “Notes from a Young Black Chef,” which is being turned into a feature film by A24. Kwame’s resume is incomparable: he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He’s also been featured on Time’s 100 Next List and has been named the most important Chef in America by the San Francisco Chronicle. Onwuachi trained at the Culinary Institute of America in New York City and has opened five restaurants before turning thirty; including the groundbreaking Afro-Caribbean restaurant, Kith/Kin, in Washington, D.C. Next up, Kwame will appear as a judge on season 18 of Top Chef this coming April 2021. He first appeared as a contestant on the show in season 13. Kwame currently serves as Food & Wine’s executive producer.
Raised in rural Virginia, Sean Brock is a chef and restauranteur who has been involved in the repatriation of the Southern pantry and cuisine for the past 20 years. In 2010, he won the James Beard Award for Best Chef, Southeast, and is a four-time finalist for Outstanding Chef, as well as a three-time finalist for Rising Star Chef. His first cookbook, Heritage, is a New York Times Bestseller and winner of the 2015 American Cooking James Beard Award. In 2019 Brock released SOUTH, the highly anticipated follow-up to his first cookbook, which was nominated for a James Beard Award and also became a New York Times Bestseller. Sean owns and operates three Nashville-based restaurants – The Continental, a nouvelle approach to classic American fare featuring renditions of hotel dining and continental cuisine; Joyland, an ode to the heyday of fast food located in East Nashville; and prepares to open his flagship restaurant, Audrey.
Chef Kristen Kish is best known for a modern yet playful culinary style that mixes her midwestern background with local, seasonal, and international flavors including inspiration from a French and Italian cooking background. Paired with her love of travel, her experience has helped her gain an outlook on how people cook to tell their story. After working in several high-profile restaurants, in October 2017, Kristen launched her first cookbook, Kristen Kish Cooking, and the following year partnered with Sydell group to launch her first restaurant, Arlo Grey in Austin, TX. Kristen competed on Bravo’s Top Chef Season 10 where she won the coveted title, becoming the second female chef to win. She was co-host of Travel Channel’s 36 Hours where she brought The New York Times’ hit newspaper column to television. Currently, Kish is co-host of TruTv’s Fast Foodies, and will be part of a rotating judging and dining panel on season 18 of Bravo’s Top Chef, set to air in spring of 2021.