Fuel for Fit

West Palm Beach, United States

5

Closed now

2 reviews

Accepts Credit Cards

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Accepts Credit Cards
Yes
Accepts Bitcoin
No

Description

Specialties

Quality and Preparation:

Fuel for Fit FL’s food is freshly prepared with fresh ingredients. Everything is made from scratch by our Owner/​Professional Chef with over 20 years experience with fine dining in prestigious country clubs and resorts. We only use the best quality protein from all natural resources no growth hormone and antibiotic free. We use no butter, no cream, no soy, no gluten, no artificial colors, no preservatives, no artificial sweeteners, no added sugar (you will only find naturally occurring sugar in your meals) and our Packaging is BPA Free.

We use a USDA Certified Label Generator

This means that every ingredient that is on our labels has been tested and verified through a USDA database to give you accurate macros.

We will always list everything that is in your food down to the spices and oils. We believe that everyone should know what is in their food and this is just one of many reasons we are set apart from all other meal prep companies.

Meet the Business Owner

John S.

Business Owner

At Fuel for Fit our focus is on the highest quality macro packed ingredients and applying the best cooking technique by our very own Executive Chef and Founder, John Savarese. Chef John formerly of the Flagler Steakhouse at The Breakers in Palm Beach, The Addison Reserve in Boca Raton, and various other prestigious country clubs, has had great success in his 20 years in the culinary field. Chef John was the Executive Chef at the Flagler Steakhouse at The Breakers Hotel in Palm Beach and the Italian Restaurant for eight years. It was here that he received the DiRoNa award. He was also the Executive Sous Chef at the Addison Reserve Country Club for four years. Chef John was born and raised in Queens, New York to a large Italian family. He developed his love of cooking while watching his mother and grandmother in the kitchen. He moved to Florida to start his culinary education and graduated from Florida Culinary Institute in 1998 with honors.

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