Try meals by Chef
Nelson Brizuela
About
Chef Nelson Brizuela came to the u.s. in 2006 from El Salvador and began his first job in the restaurant industry at Mantilini. Beginning as a dishwasher, Chef Brizuela worked on building his culinary skills and determined to reach the position of head chef! He was proudly a part of the family at Mantilini for 10 years, until they closed their doors. After Mantilini, Chef began working at Hinoki & The Bird, under Executive Chef Brandon Kida, where he has continued to develop his techniques as a chef and a leader. Hinoki is a Japanese-American fusion restaurant where, as a sous chef, Brizuela has ventured into classic dishes like lobster, BBQ, ceviche and more. Under the mentorship of Chef Kida, Chef Brizuela has pushed to further develop his talents and, with chef Kida’s guidance, Brizuela has decided to take the opportunity to create his own “Revolution Kitchen.” The base of his dishes will focus on traditional cuisines with a modern twist.
Kitchens
Meals by Nelson Brizuela are prepared fresh in small batches in local kitchens across the country.
How it works
Small batch meals crafted by top culinary talent. Delivered to your door each week.
Set your preferences
Let us know what you love to eat, then choose your meal plan –– from 4 to 16 meals per week.
Choose your meals
Our chefs are in constant creation mode. Every weekly menu boasts new craveable meals for you to order.
Heat and plate
Every meal comes with Chef heating instructions. Set the table, plate your meal, and savor the experience.
Repeat
Choose something new every week or stick with your staples. We'll be in the kitchen cooking up your next mouth-watering meal.
Nelson Brizuela’s meal reviews
Indulge in the thoughts and stories surrounding meals by Nelson Brizuela
4.2
Based on 2737 reviews
Grilled Chicken Salad
Chicken was so tender!
Michelle · 12/21/24
Rosemary Chicken Dinner
Tasted very good but the portion of chicken was ridiculously small.
Brock · 12/21/24
Lomo Saltado (Peruvian Flat Iron Steak and Fries)
So flavorful. I was impressed give this is one of my favorite dishes at most Peruvian restaurants. Very well made.
Veronica · 12/21/24
Southwest Chicken Bowl
I don’t care for salads I prefer hot meals
Joseph · 12/20/24
Grilled Chicken Salad
I don’t care for salads I prefer hot meals
Joseph · 12/20/24
Climate-Friendly Chickpea & Quinoa Bowl
It was ok. I think it would have been much more enjoyable if the baby kale had the stems cut off. Lots of stems, which just wasn’t a nice texture for me. Perhaps a curly kale would have been tastier or a mix of greens. The other ingredients and dressing were really good though.
Kendall · 12/20/24
Fried Chicken with Alabama White Sauce
can we do sweet potato fries instead?
Jennifer · 12/20/24
Rosemary Chicken Dinner
Chicken was mostly gristle.
Erica · 12/20/24
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