what is wild table?

Wild Table is a personal chef service aimed at changing the way we think about food and health. We are here to show the world that eating well doesn't mean sacrificing on flavor, convenience or wellness. Here at Wild Table, we believe that the secret to good health is a plant-forward, clean & delicious diet that focuses on quality, wholeness, sustainability and freshness. This food philosophy is the foundation of each and every Wild Table recipe. Non-GMO produce, grass-fed beef, cage-free eggs and organic dairy products are standard at Wild Table. Additionally, our chefs are also experienced in catering to specific dietary models such as vegan, vegetarian, gluten-free, macrobiotic and paleo, and we love customizing our cooking to fit our clients' preferences. Whether you want in-home meal planning and preparation, meal delivery, small-party catering or healthful cooking instruction, we can show you how easy & delicious a balanced and health-supportive lifestyle can be.

mary louis, chef/owner

Chef Mary Louis is the founder and head chef at Wild Table. Mary's passion for food and cooking was apparent from an early age. Her childhood was spent pouring over cookbooks, watching Food Network and collecting recipe clippings from Gourmet magazine. Mary attended undergrad at the University of Wisconsin-Madison, where she first began developing and recording her own recipes (between lectures and study sessions, of course). After graduating, cooking was still just a hobby when she moved to New York City and began a career in corporate fashion. As all of her free time was spent creating new recipes, researching health trends and experimenting with food photography, it didn't take long for her to realize that she wouldn't be satisfied with anything other than a career as a health-supportive chef. And that's when Mary discovered the Natural Gourmet Institute located in the Chelsea neighborhood of New York City. Natural Gourmet Institute, also known as NGI, taught Mary everything from basic cooking techniques and health-supportive techniques to choosing high-quality animal products and making delicious food without using dairy, gluten or processed ingredients. Her experience at NGI was life-changing, and her passion for delicious and healthy food only got stronger. Mary chose the path of a personal chef in order to not only continue developing her own health-focused recipes, but also to share her whole-foodie knowledge and cooking with others.