ChefEnan.com is locally owned and operated. Chef Enan Parezo, formerly Chef de Cuisine at the Charleston Place Hotel provides the culinary expertise. Chef Enan is a graduate of both the University of South Carolina and Johnson and Wales University. Paul Garnot, former Food and Beverage Director for Orient-Express Hotel's Keswick Hall in Charlottesville, VA provides the management skills. Paul is an MBA Graduate from The Citadel.

ChefEnan.com is a web based service that makes ordering meals for your family a snap. Simply take two minutes to set up a customer profile on your first visit and you'll be able to order delicious meals each week, for the entire week, with only a few clicks. After setting up a profile there is no obligation to order whatsoever. Our menus change every week so your dining options are almost limitless.

Your meals are prepared in a private catering kitchen in downtown Charleston. Chef Enan and his assistants deliver the meals he's prepared for you right to your doorstep. We currently deliver to most homes in Charleston, SC and the surrounding islands including Kiawah and Seabrook. Check our zip code listing to ensure you are in our delivery range.

Browse our website any time to view photos and current menu items. Conveniently place your order via the internet by midnight on Wednesday each week for delivery to your doorstep the following Monday. If you might not be home at the time we deliver we can leave your meals in an insulated food cooler bag packed safely with frozen gel-packs or with a neighbor. Just let us know in the delivery instructions area of the website. If you prefer to pickup your meals from our kitchen you may do so on Monday between 1pm and 3pm.

We add value to your busy lifestyle by bringing your family together around an incredible meal experience. We save you time by preparing an entire week's worth of fresh gourmet dinners for you. We ensure your family eats healthy without sacrificing taste. We save you money versus eating expensive restaurant meals too often. We prepare restaurant quality meals with nutrition values, portion sizes and weight watcher's points clearly listed. Chef Enan uses only the freshest ingredients and uses organic ingredients whenever they are available. Many of his ingredients are hand selected from local growers right here in the Lowcountry. Keeping your convenience and health in mind all of Chef Enan's meals are packaged fresh, never frozen. Chefenan.com meals are easy and fast from the fridge to your table. All you do is follow the simple re-heating instructions for amazing results in minutes instead of hours.

Think you can't afford a personal Chef? Think again! Using a web based ordering system and a commercial kitchen enables Chef Enan to minimize his time in the office and maximize time pursuing his passion. Add a true commercial grade vacuum packaging machine and he can keep food costs lower than traditional personal chefs. Prices are clearly listed on all menus. We only require a minimum $50 order for the week for free delivery on Monday. Delivery is free to Charleston and the surrounding islands. We have a 100% money back satisfaction guarantee.

   My goal is to use the freshest ingredients available to cook healthy food without sacrificing flavor. It isn't hard to make rich, fatty, high calorie foods taste good. I like the challenge of creating dishes that are healthy and still taste great. The key to cooking healthy flavorful foods is careful seasoning. I use a lot of fresh herbs, citrus juices, vinegars, and spices to impart flavor while I cook.
   
I never fry anything. I sparingly use only canola and olive oils when I cook as they are the lowest in fat. I am not a fan of blanching vegetables because a lot of the nutrients get left behind in the liquid. I prefer to saute, roast or grill vegetables and am careful not to over cook them and lose the nutrients. All of my sauteed vegetables are sauteed with fresh made vegetable stock. I use only the freshest hand selected all natural foods. Even though it is more expensive I will always choose an organic or locally grown option when it is available. When it comes to sweetening savory foods I like to use nature's sweetener; honey. Cream and butter are never used in my soups, entrees, sides or dressings and are only used in moderation in our desserts. As far as dairy products go I always use "light."
   
When choosing menu selections each week I use the freshest seasonal products available. To keep our entrees interesting I like to offer a minimum of two poultry options, one lean pork option, several seafood items, one hearty meal and at least one vegetarian option each week. On the occasion there is a red meat dish on my menu I use only the leanest cuts and I trim away all of the excess fat.