Sprout Personal Chef Services

Specialties

Sprout provides a weekly or biweekly service of in-​home meal preparation according to your diet/​specifications, including menu planning, grocery shopping, & total clean-​up of your kitchen.

Sprout is also available to cater & serve at private dinner parties or larger gatherings. Or give a meal as a gift to your loved one for a romantic dinner, to a new mother, or anyone who needs a good, healthy meal!

While Sprout can accommodate any diet, we specialize in the relationship between the food we eat & our health — which means we believe in using as many local, organic, seasonal ingredients as we can. We enjoy using these superior foods to get the best flavor possible in our dishes. Sprout has cooked for clients with such varying diets as vegan, vegetarian, marcrobiotic, low-​fat, low-​sodium, gluten-​free, as well as for many food allergies.

History

Established in 2002.

After moving back to Austin after attending culinary school in NYC, Chef Adam Tyner knew he wanted to be more involved with the people he would be cooking for. So he started Sprout Personal Chef Services. Within a few months of getting the word out, he had a full schedule of weekly clients. Aside from preparing weekly meals, Chef Tyner has catered many private events — from small dinners and cocktail parties to large buffets and weddings. Sprout has also catered many events for local businesses, including Little City Coffee, Sanctuary Boutique, The Town Lake Trail Foundation, Abraham Vet Clinic, James Allan Salon, Lotus Boutique, Higher Balance Institute, & The Tribeza Fashion Show. Contact Sprout to see what we can do for you!

Meet the Business Owner

Adam T.

Business Owner

My culinary adventures began in the restaurant industry in Austin. As my positions elevated from pantry chef to head line cook to kitchen manager, so did my passion for creative food. In 2001 I took my culinary education further & attended The Natural Gourmet Cookery School in New York City. The school is the leader in health-​supportive culinary arts & theory, stressing the importance of organic, wholefoods cuisine. When not training, I tested recipes, catered private parties, interned as a personal chef’s assistant, & created a recipe that was published in Vegetarian Times magazine. There I grew to appreciate how the food we eat affects our physical, mental, & spiritual well-​being. Upon being certified a natural foods chef, I knew that I didn’t want to work in the restaurant industry, having no connection to the people who were eating my food. So I returned to Austin & started Sprout. I enjoy being a positive influence in my clients’ lives, & helping them achieve their dietary goals.