‘Restaurant experience at home’ with Chef & Cheflys

“We bring the restaurant to the comfort of your home. We provide a complete dining experience with all the bells of the restaurant just without the reservation… and no need for shoes!” The restaurant experience was a concept created to facilitate persons during the pandemic.

There is a need to feel normal again. We long to do the things that we all have grown accustomed to. We want to go to the play parks, malls and restaurants. This longing for normality is the concept that Chef & Cheflys fulfils. Owner Kelly Athanas says, “We bring the restaurant to the comfort of your home. We provide a complete dining experience with all the bells of the restaurant just without the reservation… and no need for shoes!” He states that the restaurant experience was a concept created to facilitate persons during the pandemic. “We provide clients with the opportunity to enjoy the freedom of going to the restaurant without endangering their health.”

“Necessity is the mother of all inventions”

Kelly explains what sparked the idea for giving the restaurant experience. “Everyone in the food service industry felt the crunch of the pandemic on the bottom line. As the saying goes, ‘Necessity is the mother of all inventions.’ So, I had the need and my daughter Kayael-Lee provided the spark to create the vehicle to execute.” 

The restaurant experience is enjoyed by all

“Thus far, we have had the privilege of seeing a wedding proposal and a bride treated to her ‘French honeymoon dinner’. Also, there were countless birthdays and anniversaries. Being able to play a small part makes it all worth it. Our service is enjoyed by all our clients. It is unique and novel and permits them to (if only for a moment) forget that there is a pandemic ravishing our country.

“Our Chef & Cheflys concept is ‘Novel’ (pun intended) so we are charting a somewhat ‘Blue Ocean’. This coupled with our passion for serving is the combination that has seen us serving the likes of persons such as Former Miss Universe Wendy Fitzwilliam.”

Mom’s good food and cooking guidance

“I developed a taste for cooking at the tender age of 13 years from my mother Angela Athanas. She has been an accountant by day and a chef by night. Just as any other mother, she was my first measurement of good food and my first advocate to develop this passion. I got into cooking serendipitously. One evening after school, I called her office at the supermarket chain where she worked. I asked, ‘Mom what is there to eat?’ She responded, ‘There’s bread.’ Not wanting to eat bread for a third time that day, I said, ‘I want food, I had bread for breakfast and bread for lunch in school, I want food.’ She told me, ‘Well… you would have to cook it.’ LOL.. I knew nothing about cooking. But, she guided me step by step, back and forth on the phone, until the meal was prepared. Needless to say, I burnt the chicken but the rice and peas was done okay. Eventually, she came home from work asking what I had cooked.”

Grilled Peppers Caterers and Carnival parties

“Fast forward to 2013, one of my very good friends Alana Mitchell and I launched the Grilled Peppers Caterers brand. This was done at the Open Bible Church’s Christmas Village in San Fernando. The reviews were well received. We got requests to provide our service and food for corporate events during and after the Christmas season.

“Even though I had a 9-5 job in Brand Management and Market Research, I still found ways to cook. Most times, I did it for free if I had to. After the Christmas Village experience, during the Carnival season, we catered for the Coveted ‘Black 2 Blue’ Carnival Breakfast Party. This was held in South and hosted by the illuSions Mas family.

“We have since provided our catering services for all the major players on the Carnival circuit. We continue to work with the illuSions Mas family on their “Food not Work” concept. This is a charity food cooking show. The meals cooked are replicated for the less fortunate and our deserving frontline essential workers.

Contact us for the restaurant experience

“My knowledge and expertise were developed during the formative years of the Grilled Peppers Caterers brand together with formal training in pastry. I was able to launch the Chef & Cheflys brand on Republic Day of 2020, smack in the middle of a pandemic.”

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