MEET THE CHEF
My name is Jonathan Dearden, and I am the owner of Stack’D Kitchens, a healthy, quality-focused meal prep company I started after getting laid off at the start of the COVID-19 pandemic. As a passionate chef and professional eater of my own creations, I knew that the best contribution I could offer my community during these difficult times was a variety of healthy, tasty meals that allotted them the time they needed to focus on keeping their jobs, taking care of their families, and to ease the minds of those who did not feel comfortable going to the grocery store each week. Utilizing my experience as a chef and the connections I still had to my restaurant suppliers, I was able to begin this meal-prep journey with fresh, delicious ingredients that I brought to tables around my community every week.
My background in the culinary world began with me and my twin brother in our hometown of Sterling, Virginia, just outside of Washington, D.C. From a young age, we spent our weekends working at local family-owned restaurants, and I found myself in the food industry ever since. I worked in some of the greatest cities in the world including my time as chef de cuisine for James Beard award-winning Chef Allen Susser’s in Miami, Florida, executive chef at Jade Mountain Resort in Saint Lucia, executive chef at Andre Balazs Properties in New York, and most recently executive chef for Kimpton Hotels and Restaurants in Washington, D.C. and Philadelphia.
I’ve received many accolades including D.C. Refined’s “34 Under 34,” which is offered to esteemed restaurant professionals in the Washington, D.C. metropolitan area for industry participants under the age of 34-years-old. In January 2018, I appeared on ABC’s The Chew where I won ‘Best Chef on the Block’ East Coast championship. I was a finalist on the Food Networks “Chopped” and “Beat Bobby Flay”.
I am proud of my accomplishments as a chef, however my love and passion for food and wellness has truly been the driving force behind starting Stack’d Kitchens. Eating healthy and exercising are things I live and breathe daily, and to share a piece of that with my community brings me joy and excitement for the future of my business. I am an avid Crossfitter, gym-goer, and I love Olympic weightlifting.
I started Stack’d Kitchens when grocery stores were running out of basic ingredients such as chicken and simple produce. Through the connections I sustained with my restaurant suppliers, I was able to source full inventory that I included on my menus that people were unable to get otherwise. With restaurants closed and grocery stores on low-supply, I knew that I had the ability to help others while continuing my career in the food industry. After starting with a mere 20-30 meals per week, I have now cooked over 10,000 meals and counting!
I am excited to continue growing Stack’d Kitchens while also maintaining quality ingredients that other meal-prep companies have trouble sustaining. I plan on continuing to incorporate all of my expertise in sourcing the best quality ingredients and preparing not only healthy but tasty, quality meals delivered to your door.