Try meals by Chef
Patrick Kriss
About
From Toronto to New York to France, Michelin-starred Chef Patrick Kriss has thrived in some of the most prestigious kitchens around the world. Today, he is the founder of Alo Food Group, a celebrated group of restaurants and spaces that includes Alo, a contemporary French restaurant; its off-shoot bistro, Aloette; the American-style restaurant, Alobar Yorkville and Alobar Downtown; Salon, a contemporary event space for private dining; Aloette GO, located in Liberty village; and their newest venture, Alder, located under the ACE Hotel. Both Alo and Alobar Yorkville received one Michelin star each in 2022, making Patrick the only chef to receive the coveted award for two of his restaurants in Toronto. In 2023, Alder also made the list of Michelin-recommended restaurants.
Kitchens
Meals by Patrick Kriss 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.
Patrick Kriss’s meal reviews
Indulge in the thoughts and stories surrounding meals by Patrick Kriss
4.4
Based on 240 reviews
Chicken & Quinoa Power Bowl
One of my favourites.
Taylor Madison · 08/06/25
Lime-Coconut Tofu Bowl
Needed to add salt, but really good flavours.
Taylor Madison · 08/06/25
Lime-Coconut Tofu Bowl
I didn’t think tofu could taste this good and be so wholesome. The deep complex layers of flavour and texture in this dish were spot on—this one’s going on repeat!
Ana Fonseca · 08/05/25
Chicken & Quinoa Power Bowl
Very filling for a salad—and the kale (which I typically don’t like) was small enough and balanced with other veggies to be enjoyable. Love this for a light but high protein meal
Daniel Stanley · 08/04/25
Chicken & Quinoa Power Bowl
Larger portion of dressing
kathryn mclean · 08/01/25
Chicken & Quinoa Power Bowl
Chicken need seasonings
Karen Luk · 07/31/25
Braised Short Rib & Spinach-Ricotta Gnudi
not a fan of the oyster mushrooms. Oddly, for some reason I reordered it. It was not one of my favourite. Portion size is always great. Full for hours.
Mary Jane Hele · 07/21/25
Tofu & Quinoa Power Bowl
Very well seasoned tofu. Perfect to bring to office for lunch.
Taylor Madison · 07/21/25
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