Enjoy Delicious Prepared Meal Delivery
No Shopping. No Prep Work. No Cooking.
› Order any day of the week and select your prepared meal delivery date at checkout.
› We deliver Saturday through Tuesday.
› Your meals are made the evening before fresh delivery regardless of when you order.
› The minimum order is $25. If you order $55 or more then delivery is free.
› We deliver throughout most of Metro Atlanta.
› You get a text when the food is on its way and when it is delivered.
› Deliveries start around 9 am and usually finish by 5 pm.
› Not home? We’ll leave the food in a cooler at your door with ice packs to ensure freshness.
› Swap out the cooler and ice packs on the next delivery.
› We can deliver to your office too!
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› All meals are made fresh to order hours before delivery.
› We never freeze the food after preparing it.
› Christophe never adds additives, preservatives, or artificial flavors to the food.
› Christophe only uses natural sweeteners, such as honey.
› Every meal is labeled with ingredients and nutrition information.
› The menu always has vegetarian, paleo, gluten free, and dairy free options.
Meet Chef Christophe & his team
Christophe Le Metayer | Executive Chef
Highlights – Chef Christophe’s Culinary Experience
The Dining Room at the Ritz-Carlton Buckhead was Atlanta’s most prestigious restaurant as the only Atlanta restaurant to win the Mobil Five Star Award. Christophe began as a sous-chef in the Dining Room and then was promoted to Chef de Cuisine of The Café beginning in 2003. He worked as Chef de Cuisine for over five years. His responsibilities at The Café included crafting the menus and seasonal offerings at Buckhead’s favorite locale for power breakfasts and business lunches.
Immediately before opening Christophe’s To Go, Christophe operated Field Good a casual dining restaurant with a flavorful and fun menu, in Alpharetta, Georgia.
Early in his career Christophe worked at the Hotel de Paris, Monte Carlo, a three-star Michelin restaurant operated by Alain Ducasse.
Before immigrating to the United States, Chef Le Metayer operated his own restaurant, Saint Martin, just outside Paris for nearly a decade. The restaurant achieved critical acclaim and earned listings in several distinguished French guidebooks including The Michelin Guide (Bib Gourmand), The Pudlowski Guide, and Bottin Gourmand.
The Hotel d’Angleterre is Five Star Hotel in Denmark. Chef Christophe was the Hotel’s Dining Room Restaurant Chef.
Christophe was the Chef de Partie at Sollerod Kro which had and still retains One Michelin Star.
Anna Bauer | Kitchen Manager
Anna grew up in Alpharetta, GA and attended Le Cordon Bleu after a lifelong fascination with the culinary world. After graduating in 2012, she was the first employee hired by Christophe’s To Go, working as a chef in training under Christophe’s instruction. As the business grew, Anna shifted her focus to the administrative side of the kitchen. After taking a year off in 2015 to cook at Walt Disney World’s Crystal Palace, she returned to Atlanta and resumed her work with Christophe’s at their new state-of-the-art kitchen. Anna loves thinking up new and creative dishes for the kitchen, as well as her role as the Official Christophe’s Taste Tester. She spends her free time writing, and bakes dessert as often as possible.
Enrique Bastida | Kitchen Chef
Enrique was born in Mexico City, and moved to the United States as a teenager. He has always had a passion for food and cooking, and he started his culinary career at Maggiano’s. He then graduated to sous chef at PF Chang’s and later became the Lead Cook at the W Hotel in Midtown Atlanta. In his 5 years at the W he focused on banquets and speciality dinners. Enrique’s experience in these fast-paced, high pressure kitchens has given him significant experience that translates to quality preparation at Christophe’s. His culinary style is intensely creative, blending tried and true cooking techniques with exciting, unique ingredients.
Andrew Bunner | Kitchen Chef
Andrew was born here in Atlanta, though his passion for food has led him all around the south. He attended culinary school at Chattahoochee Technical College before beginning his work in a variety of country clubs. From Sugar Mill to the Polo Golf & Country Club to Inverness, Andrew has been honing his skills and lending his own flavor to traditional global cuisine. His cooking style is inspired by classic Irish cuisine, which lends many hearty dishes to Christophe’s menu. His love for food and attention to detail make him a valued member of the Christophe’s team. In his spare time, Andrew likes to watch romantic comedy movies. His favorite color is clear.
Adam May | Assistant Kitchen Chef
Adam was born in San Francisco and raised right here in Norcross. He began his culinary career at Waffle House as a short order cook, gaining the title of Master Grill Operator by the age of 18. His thirst for knowledge sent him to a variety of hotels and independent restaurants throughout Atlanta before he moved to Florida to apprentice under Master Chef Alfons Wieschhorster at Gasparilla Inn & Club. After culinary school he returned to Atlanta and worked at Twist before joining the opening crews of both Shout and Peri Peri. He joined Christophe’s in the summer of 2016. Adam’s culinary style involves taking traditional dishes and tweaking them with personal flair. Adam spends his free time enjoying music and his favorite hobby, fire spinning.
Learn even more with our Frequently Asked Questions.
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