Check Out Kelby Deoleo’s Story

Today we’d like to introduce you to Kelby Deoleo.

Hi Kelby, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’ve been working in commercial kitchens for about 15 years and as an executive chef for five years. While attending Soldier City Fitness, coach Andrew asked me if I was interested in doing meal preps for him and some of the gym members and that it would probably be about 20-30 meals a week. He also said it could be on your free time from work and on my schedule. It seemed interesting to me, as I was already doing small Caterings during my free time. So I decided to give it a try. The first week I did about 25 meals, everyone loved the food and raved about it to other gym members. They were happy that I cooked differently than other meal prep companies by using better quality and thinking outside the box to keep the excitement. Well, after that first week of meal prep, the word got out, weeks 2-5, the orders were increasing weekly, then out of nowhere, I was doing 160-180 meals a week! I ended up renting a commissary kitchen and getting licensed, the kitchen owner where I was renting had fallen out of love with the kitchen, so I ended up buying the business from him.

From that point on my meal prep business was growing steadily. But it wasn’t all that easy, I was still working as a chef in a well known Orlando restaurant, and I was putting in 60-70 hours a week at the restaurant. So it got to a point where I barely had time to meal prep, and I was overwhelmed and overworking myself. As a chef, I had a lucrative salary, that although it came with a lot of stress and long hours, it was doing what I love to do and was a consistent pay for us to take care of our bills and our home. I couldn’t balance it all, the meal prep, commissary kitchen, work, kids, and family. I was under a lot of pressure, so I had decided to stop meal prepping for a while. That, while turned into months, then years, until I decided to sell the kitchen and just continue working. Time went by, and Covid happened. The restaurant shut down for a long time, the area where it’s in is bad for taking out food, so I was unemployed for a long time.

When it finally reopened, things weren’t the same, through the beginning of Covid while I was unemployed, I was able to actually catch up with my wife and kids, whom I’ve spent so much time away from due to always being at work. I realized that it’s not worth putting your family aside and bury yourself for an employer that regardless of your time and dedication to the employment, you’ll never be anything but an employee, that at any given moment can be replaceable. So I learned how to value my family more, I spent a lot of time homeschooling my kids, playing games, laughing and enjoying them like never before. Things were sour at work after Covid, I wasn’t happy with the way the employer handled things with us, managers, through Covid and even after. So I gave my notice of resignation, worked out a month’s notice, then decided to get back into my meal preps. Except for this time, since I have a lot more time than before, I can add other things to the meal preps like cold-pressed juices, detox packages, and I’m fully focused and 110% behind every meal cooked, packed and delivered.

Along with that, I’ve also become a private chef and have taken multiple contracts for family dinners, private parties, business meetings etc. The meal prep business is going great, I’m spending a lot of time with my kids and wife, I’m very happy, everyone is happy and this has been the best decision I’ve ever made. Family is everything! Sometimes we get too engaged with work and even bring that stress home, and our homes don’t deserve that. If I could ever get my voice out or my quick story, I would love for everyone to know that you should follow your dreams and never be afraid of taking that “leap of faith” (like coach Andrew from Soldier City Fitness always tells me) towards your purpose and goals in life. Find your passion, work hard, grind it out, and there’s no room for negative thoughts, failure is not an option, it takes time but it’ll be worth it. I’m now averaging about 190 meals a week, roughly about 90 cold-pressed juices, and at least one private chef contract a month. It’s not booming, but I’m very happy, my kids and wife are happy, and their happiness to me is worth everything. Family always comes first. I’m grateful for all the clients that count on me weekly to help their eating habits and to help them accomplish their goals. This to me is more than a business, my passion is to make people happy, and what better way to do it other than through my cooking. Thank you for hearing me out! I just realized I’ve been typing forever, hahahaha!! Thank you!!!

Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Getting new clients to order consistently. It’s like a roller coaster, the biggest challenge is the income inconsistency.

Thanks for sharing that. So, maybe next you can tell us a bit more about your work?
I love to cook, I’m following my little brother’s dream he wanted to be a chef, but he was taken from us too soon. What sets me apart from others is being a recipe creator and being original. I cook clean and lean foods, I change the menu weekly so you’re never bored eating repetitive food.

What makes you happy?
My kids!! I just love them, their energy keeps me going.

Pricing:

• 4-6 meals $11 each plus tax and delivery
• 11 and more meals $9 each plus tax and delivery
• Private chef cooking starts at $85 per person, includes expenses.

Contact Info:

• Email: Executive@chefkelby.com
• Website: www.chefkelby.com
• Instagram: @chef_kelby
• Facebook: Chef Kelby Meal Prep