There I was, checking out Maple, the brand new meal delivery service that stars Momofuku’s David Chang as the chief culinary officer, when he made a bold prediction. “In 10 years, Food & Wine will have a Best New Chef from the food delivery service,” he said.
“Woah,” I said. And then, possibly, “truth.” There might not be a more exciting space in the food world than the dishes you don’t have to go out for—partly because people like Chang are focused on the world of meal delivery and bringing in an uber-talented team. Of course I've heard about UberEats. But, meet Soa Davies, the executive chef for Maple, who worked for Eric Ripert at Le Bernardin. Davies is designing terrific dishes you want to eat all the time (as opposed to the ones that make you think you’re still in college), like Pepper-Crusted Heritage Pork with Green Peppercorn Cream Sauce and Sautéed Kale, and Baked Arctic Char with Braised Leeks and Roasted Fennel. All the food is non-GMO, too. “They’re solving everyday problems; this is food you wish you had time to cook,” says my boss, F&W editor in chief Dana Cowin, approvingly. Chang has even more lofty goals. “I think Maple will be like what René [Redzepi] does at Noma,” he says. “There were so many ingredients he couldn’t get in Denmark, so he created a whole new world of cooking. We’re just going to work with food that’s deliverable. And we’ll break some rules.”
4 Things to Know About Maple