Meet the Chef!
Samantha Timko is the owner, operator, and chef here at ChefKo. After graduating culinary school in 2008 Samantha began working in kitchens around Louisville, Kentucky to hone her skills. She has been the Sous chef of restaurants like Selena’s at Willow Lake Tavern and Brasserie Provence. After a few years in a traditional restaurant setting, Samantha began working in backstage catering for music festivals. A few seasons on the road taught Samantha she was looking for more and that she wanted to get closer to mother nature, so after her third season on the road, she spent a winter volunteering on an organic farm in south Texas. This is when the dream really started for her. The importance of organic growing, ethical animal treatment, and composting became a top priority for this chef. In 2019 Chef Samantha took a sabbatical to Costa Rica to live in an eco-friendly vegan community to further her journey to self-discovery. This community planted the seed that you now see growing into ChefKo. Fast forward two years and you will find Chef Samantha compassionately composing meals for all who request them in whatever form suits their needs and truly living her dream of cooking from the heart and for the soul while taking care of mother earth as well.
Busy? Don't feel like cooking? Looking for a specific diet? Let ChefKo help!
Cooking can be a daunting task when you’re busy living life, let us help you free up some time in that busy schedule. We offer a weekly meal prep package that can be pick-up or delivered depending on your needs. Don’t let your dietary needs or restrictions stop you from using ChefKo, we’re here to help you be the best you possible. Let us know your individual needs and we will work with you to make sure you are eating with ease!
Quality ingredients make the difference
Quality ingredients mean healthy meals. At ChefKo we believe that all of our ingredients should be organic and local when possible. Seasonal eating is important to us as well, which is why we rotate our menu weekly to keep up with mother nature. When sourcing our raw goods we choose grass-fed meats, sustainable seafood, and organically grow fruits and vegetables. Not only do we care about the quality of the products that make our amazing dishes, we care about what happens afterward as well. That’s why ChefKo not only recycles when applicable, but we also compost all food scraps to create less waste and give back to mother nature. At ChefKo we work in a sustainable way not only for every person, but also for the planet.