Chef-cooked meals with the calories and macros printed on every label — and fine-dining family dinners for the nights that deserve one. Order by Wednesday, eat all week.
Most people don't quit because they're lazy. They quit because the food is miserable, the prep eats a Sunday they don't have, and the plan was never built for someone working rotating shifts, feeding a family, or starting from a place they're not proud of.
We've both been there. One of us was an athlete who lost the thing that defined him and watched the weight arrive in its place. The other spent years under a hood, quietly wondering what would have happened if he'd chased the kitchen instead. What finally worked wasn't discipline — it was food that didn't feel like a diet.
So we cook the food you actually want, then make the numbers work.
Every Performance meal is portioned to the gram and labeled with exactly what's in it. Same dish, same portion, same macros, every single week — no guessing, no mystery, no sad chicken and broccoli. And when you want a night that feels like going out, the Family Table is a chef-cooked dinner on your own table for a fraction of a restaurant bill.
Real macros, printed on the label. Hit your numbers eating food you'd have ordered anyway.
We know. Prepped food is the only thing that survives a rotation that changes every week.
The Family Table brings restaurant cooking home, without the restaurant bill.
You don't need a perfect plan. You need one week where eating well is the easy option.
Mix any meals from this month. The more you take, the lower the per-meal price.
À la carte $ per meal · protein swaps priced above · payment confirms every order
One fine-dining dinner, changed every month, cooked by a chef and delivered ready to serve. Built for a table, not a meal plan.
This is restaurant cooking with no restrictions: butter, cream, rendered fat, pastry and sugar used the way a fine-dining kitchen uses them. No macros are published for Signature and none can be provided. If you're tracking, order from the Performance line instead.
Pick what you want. We'll price it, work out your delivery fee, and generate your invoice and order number.
Thursday to Saturday is shopping, prep and cook. We open the next week's orders Sunday morning so everything you get on Sunday was cooked for you, not sitting in a freezer.
Have a look at the menu below and build your order — the prices and macros all still work. You just won't be able to send it until Sunday morning.
We cook nothing until payment arrives. This invoice is not a confirmation — our reply is.
SENDING YOUR ORDER DOES NOT CHARGE YOU. IT REGISTERS THE ORDER AND EMAILS YOU THESE PAYMENT INSTRUCTIONS. KEEP THIS INVOICE — IT IS YOUR RECEIPT.
We've got it. Your payment instructions are on screen above, and on their way to you by email.
Send your e-transfer today to with your order number in the message, or the order can't be accepted.
WE'LL CONFIRM AS SOON AS PAYMENT LANDS.
Build your order here any time. Ordering closes Wednesday at 11:59 PM sharp.
You get an instant invoice and an email with the exact steps. E-transfer by end of day — that locks your spot.
Cooked, portioned, labeled and sealed right before your pickup — never frozen for weeks.
Collect in North York, or we deliver across the GTA. Reheat steps on every container.
Sear & Shred is run by two cousins who took long routes to get here.
I went to culinary school and spent six years on the line, most of it at the meat station. Then COVID closed the industry out from under me, and I went into the trades to keep the lights on.
Before any of that I was a soccer player. I played my whole life, made it to semi-pro, and then the injuries stacked up until I had to stop. Losing the sport was harder than losing the job. I gained weight, I couldn't get it off, and for a long stretch I didn't recognise the person I'd become.
What finally worked wasn't a diet. It was learning to cook the food I actually wanted in a way that fit my goals. I'm not at my target yet — I'm still working on it, same as anyone reading this. That's exactly why I want to do this. I'm not talking down from the finish line; I'm a few steps ahead on the same road.
Between being an athlete and now working rotating shifts in the trades, I know both sides: what the body needs, and how impossible eating well feels when your schedule changes every week. That's who this is built for.
I've been an auto mechanic for years. I'm good at it and I still love it — there's something honest about a problem you can put your hands on and fix.
But growing up, what I actually wanted was to cook. I never chased it. It didn't feel like something you were allowed to make a career out of, so I put it down and picked up a wrench instead. The thought never really left.
Lately I found boxing and the gym, and it lit up something I hadn't felt in a long time — the discipline of showing up, the way progress compounds once you stop negotiating with yourself. Sear & Shred is me finally chasing the thing I set down, and building something that outlasts me.
If you're sitting on something you talked yourself out of years ago: it isn't too late. This whole business is proof of that.