Our Story

We love to explore and taste new cuisines from around the world. That’s what drove us to create Seven Spoons: to make global foods accessible to every home cook. It’s less expensive than eating out, easier than cooking from scratch, and healthier for your family.
Seven Spoons is your passport to global cuisine. Our international team of culinary experts develops exciting recipes using traditional ingredients. This is the food we like to eat – 100% natural, fresh, without any additives, restaurant quality, home-cooked, and ready in 15 minutes or less. More than a great meal, each dish from Seven Spoons is a culinary adventure.

Our Culinary Experts

  • European - Allister Bishop

    Allister Bishop, a Master Chef of Great Britain, is an accomplished Executive Chef with over 15 years food and beverage experience, from new restaurants to established five-star hotels.
  • Mediterranean - Serkan Yelkanbesan

    Serkan Yelkanbesan was recognized as the Gold Medal Young Chef of Turkey in 2000. Trained by Paul Pairet & Fabrice Canelle, his culinary experiences span from Turkey to London.
  • Caribbean Islands - Ryan Matheson

    Born and raised in Jamaica, Ryan Matheson is a world traveler with a passion for experiencing different cultures. He began his culinary career in Kingston, Jamaica, and now cooks in London.
  • Asian and Indian - Gurpreet Dham

    Gurpreet Dham started his culinary journey in India in fine dining restaurants and then managed food production for one of India’s largest caterers. He is well versed with different cuisines and has passion for experimenting with ingredients and cooking techniques to create new sensory experiences.
  • European Fusion - Michael Dutnall

    Michael Dutnall currently leads the kitchen at one of London’s most renowned hotels. In 2013, he appeared on BBC TV’s “Master Chef,” and he is the 2009 recipient of the Master of Culinary Arts award from Britain’s Academy of Culinary Arts. Trained in classic European technique, Michael loves to explore international recipes and ingredients.
  • Latin – Iliana de la Vega

    Born in Oaxaca, she grew up in Mexico City. She learned the regional cuisine from her mother, her aunt and other relatives in Oaxaca during her visits. Ex CIA instructor, now runs El Naranjo a popular Mexican food restaurant in Austin.