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The Sequestered Chef is a small, neighborhood catering Pop-Up in the Melrose/Fairfax area offering family style comfort food prepared by classically trained, professional chef Alex LaBorwit. Most recently, Chef Alex worked in executive roles at Joan’s on Third, Wolfgang Puck Catering, The Huntington Library and The Paley.

During his years working as a high-end caterer, Chef Alex learned to create menus and recipes designed specifically to travel, so when you reheat it at home, it's perfect. 

When COVID-19 shut down much of the industry he loves, he began making meals for some of his neighbors. Their appreciation was inspiring and he decided to use his skills to serve his community.

Chef Alex has a California food handlers license and you can be confident your meal is prepared in a safe and clean environment. Products are sourced locally.

The Sequestered Chef wearing a mask

HOW SEQUESTERED CHEF WORKS

  • Every Sunday night, Chef Alex publishes a weekly menu.

  • Orders must be placed by 11:59pm the night before pick up. 

  • Orders will be ready the following day for pick up between 11am-8pm

  • We offer contactless pickup starting at 11am. Text us your last name when you arrive and we will bring out your order. 

  • Reheating instructions are provided.

Roasted Carrots
Vegan Cauliflower Steak
Roasted Potatos
Deviled Eggs
Broccoli
Vegan Eggplant
Black Bean Soup
Horseradish Mashed Potatoes
butternut squash soup

Contactless Pick Up Instructions

Pick up your order at our carport at 7621 Waring Ave.

Text your last name when you arrive and Chef Alex will have your food waiting for you.

323-633-5100

  • Sequestered Chef

Frequently Asked Questions

What kind of food does The Sequestered Chef offer?


We offer classic American fare that wehad growing up and feels like childhood and innocence and kindness and safety. The dishes are all family style and can be served as leftovers all week long, taking the stress out of the phrase, "what are we having for dinner?" You’re having what you had last night. Slice up that leftover whole roasted chicken or short ribs, make a sandwich and always have our potato salad in your fridge. It is so good someone actually swiped it from our last super bowl party.




Is The Sequestered Chef safe? Is it safer than other places? Less safe? Help! I don't want to get COVID-19 but I want a great meal.


The CDC says take-out food has a very low risk of spreading COVID-19 and scientist are learning more each day about how the virus spreads. What we can say for sure is that Liz and Alex take COVID-19 very seriously. They get tested regularly, wear masks everywhere, carry hand sanitizer and are strict about social distance. They are those friends who have gone a bit overboard with their safety protocols but are still likable. Alex is the only person preparing your food. He is healthy and testing negative for the virus. Liz is also healthy and testing negative but is not preparing your food. Alex has his CA food handlers license and he’s been a high-end professional chef for 30 years. This is the guy you want making your dinner in the after-times.




Who are your customers?


Of course, at first our customers were our friends and neighbors. Now it’s those same people and their friends and neighbors and so on. We dont have a marketing budget. It’s word of mouth. We love the Melrose area and are thrilled to be here supporting and feeding our community. Join us!




Should I sign up for your newsletter? Newsletters can often be annoying.


We agree, they can be annoying. You will only get our newsletter on Sundays with the freshly minted weekly menu and then one mid-week when we normally send some kind of fun coupon code. Often the coupon code will be a pun or a funny play on words because the Chef likes puns. Yeah.




Do you change your menu weekly? If so, why?


Alex goes to the 3rd Street Farmer’s Market early every morning when deliveries come in to see what’s looking fresh and to get inspired. He changes the menu slightly each week because he loves to try new things and have fun as local farmers bring in their produce that changes with the seasons. We always want your feedback about what you are loving, what you miss and what you’d like to see on the menu. Email us at sequesteredchef@gmail.com.




Because it is just you two, do I have to have a long drawn out conversation with one or both of you when I pick up my food? That seems like it could be irritating and/or awkward.


No. No chit chat is necessary. You don't have to make awkward conversation. We dont care for it either. Even if we know you. Text us when you are here, pop your trunk and we will put the bag inside. Contactless and easy. Take your food, go home, eat it, love it and tell your friends. 323-633-5100.




Are you guys a couple because Chef Alex seems like the perfect guy to go through quarantine with?


Yes we are and yes he is.




Did Liz really learn to build this website by watching video tutorials? No other training? Wow, it seems so professional!


Yes, she did. Thanks for asking. It was hard but here we are.




I have heard that free cookies come with every order. Is that true? Because I like cookies.


Yes. It is true. Shhhh—it’s supposed to be nice surprise. We all need a nice surprise right now




Does Chef Alex think the FAQ are kind of out of control and we should wrap it up?


Yes.








Are any dishes vegetarian or vegan?


Yes. Each week there is a vegan entree and several vegan/vegetarian sides and salads. If you have any questions about the ingredients, please email us at sequesteredchef@gmail.com.




Now I am home with the food, how long should I heat up each item?


All the food is fully cooked. Reheat to taste.

For any questions, please feel free to email us at sequesteredchef@gmail.com

Chicken

Preheat oven to 350 degrees. Reheat for 30-35 minutes uncovered.

Ribs & Brisket

Preheat oven to 350 degrees. Reheat for 25-30 minutes covered.

Eggplant

Preheat oven to 350 degrees. Reheat for 20-25 minutes uncovered.

Mac-n-Cheese

Preheat oven to 350 degrees. Reheat for 25-30 minutes covered.

Green Beans

Preheat oven to 350 degrees. Reheat for 5-10 minutes covered.

Potatoes

Preheat oven to 350 degrees. Reheat for 8-10 minutes uncovered.

Carrots

Preheat oven to 350 degrees. Reheat for 8-10 minutes uncovered.

Broccolini

Preheat oven to 350 degrees. Reheat for 5-10 minutes covered.





Vegan Cauliflower Steak

Vegan Cauliflower Steak with lentils and cabbage