About
A private chef, quietly opened up.
HealthyFoodBCN didn't start as a business. It started with a simple request. Over ten years ago I asked a friend of mine — a top chef in Barcelona — if he'd be willing to cook for my family. He said yes. Every plan was customized: my training load, my wife's preferences, our allergies, the kids' tastes.
What quickly became clear is that this kind of arrangement — a real chef, cooking to your actual life — isn't something you find on delivery apps. It's normally reserved for people who can afford a full-time private chef. By cooking in batches for a small group and keeping the operation lean, we made it work at a price that a serious professional, athlete, or family can absorb.
Word got around. Friends asked to join. Then their friends. For years we've been running this as a quiet, semi-private thing for a small group of Barcelona households.
Now we're opening it up properly — to busy professionals who are tired of Glovo, families who want calmer evenings, athletes chasing specific macros, and expat communities who miss home food. The chef is still the same chef. The ethos is the same. We're just letting more of the right people in.
We're not a meal-kit company. We're not a dark kitchen. We're a private chef for people who eat seriously — with plans designed around you, not pre-packaged menus.
Meet the team
The people in the kitchen.
Two chefs you'd never normally have access to — quietly cooking for our group of Barcelona households.
Frank Diaz
Head chef
Frank's path to Barcelona's kitchens started in Germany, where he grew up. He trained at the cooking school in Girona under Toni Múrcia — a reference point for Catalan home cooking — and went on to Le Cordon Bleu in both Italy and France.
Back in Spain, he spent four years on the brigade at El Celler de Can Roca. A restless streak then took him traveling and training across Europe and Asia. On his return he ran the kitchens for the sailing clubs of the Costa Brava, before settling into personalized gastronomy — what he's been doing for the past decade-plus.
He's been recognized with national and international culinary awards and quality certifications. Most recently: first place at Madrid Fusión 2019 in the Signature Sandwich category, with a millefeuille of vinewood-smoked pastrami.
Also in the kitchen
Anna Toradze
Pastry & kids' menus
Anna brings Russian and Georgian heritage to the team. She specializes in pastry and kids' menus — with a deliberate focus on making children's food fun and genuinely healthy. No artificial flavors, no industrial-sugar dumps, no shortcuts disguised as treats.
Working alongside Frank she's grown across every part of the kitchen, but it's the Slavic-origin dishes where she really shines — particularly dumplings like khinkali and pelmeni. Her signature dessert is medovik, the classic Russian honey cake.
The team
How we work.
Every plan is built around the person eating it: calories, allergies, training load, family size, cultural preferences, whatever matters to you. When you sign up, we're personally responsible for your plan. No anonymous kitchen team, no dropdown menu, it's Frank and Anna.
New to nutrition? We work with our nutritionist to set your macros and weekly structure before we start cooking.
Fresh-cooked daily in Barcelona, portioned, delivered to your door. No reheating from a central kitchen, no shipping from another city.
Sourcing
Frank knows where his food comes from.
Most kitchens trust the supermarket. We don't. Frank has spent over thirty-five years in professional kitchens, and one thing he's learned is that what's labelled "fresh" on a supermarket shelf often isn't — and what's behind a fillet of fish or a portion of meat is usually a black box.
So we go around it. Frank buys whole — whole fish, whole carcasses, whole birds — directly from suppliers he's worked with for years. He breaks them down himself in the kitchen. That way he knows exactly what's in each portion that lands in your fridge: where it came from, how old it is, what cut it really is.
For everything that isn't local, he's spent decades building a network of producers across Spain and beyond. Specific farms, specific fishermen, specific cheesemakers. The food on your plate was chosen, not bulk-ordered.
It takes more time. It costs us more. But it's the only way Frank is willing to feed people he knows personally — which, by now, is most of our clients.
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Whole fish, broken down here
Bought whole from coastal suppliers, filleted in our kitchen. We see the gills, the eyes, the smell. You don't get a portion of mystery fish in cling film.
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Whole carcass, butchered here
Working from a whole animal means we know the cut, the age, and the farm. It also means nothing gets wasted — stocks, broths, slow braises all come from the same source.
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Producers, not warehouses
Olive oil from a specific mill. Cheese from specific dairies. Vegetables from named farms when the season allows. 35+ years of sourcing relationships, not a wholesaler's catalogue.
Tell us about yourself
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Before you fill this in
🍳 Chef-cooked, not pre-packed
Frank cooks your meals fresh the day before delivery. No frozen trays, no pre-portioned supermarket packs.
📅 3–5 days lead time
First delivery is usually the Monday after we agree your plan. We can't deliver tomorrow.
💶 From €44 per adult per day
About €44 per adult per day for two meals, €60 for a full day. Families pay less per head.
🚚 Twice a week, fresh
Monday morning and Wednesday afternoon — you eat from one delivery, then the next.