Personal Chef in Annapolis, Maryland

Annapolis, MD personal chef Hannah Thompson with red hair and glasses sitting on a light-colored tufted chair, smiling at the camera.

Local, seasonal cooking from a personal chef who gets you

Hi, I'm Chef Hannah — personal chef for Annapolis professionals and couples who care deeply about what they eat but have no interest in spending their week making it happen. I plan the menus, source the ingredients, cook everything fresh, and deliver it straight into your refrigerator — so eating exactly how you want becomes the easiest part of your week.

But more than that, I help you close the gap between how you'd love to eat and how the week actually goes. The farmers market you meant to visit, the from-scratch meals you'd make with more time — that's my job now.

The farmers market in full glory: produce picked yesterday, the air fragrant with herbs, warmth rising off every dish.

Anne Arundel County, MD personal chef Hannah Thompson with red hair in a bun appears to be preparing spaghetti with peas in a kitchen, smiling and popping a plate of pasta onto the counter.
A glass bowl filled with a colorful salad containing chopped greens, white cheese, and possibly grains or seeds. A silver fork is placed in the bowl.

The heart behind my cooking

My interest in nutrition arrived right as I finished culinary school — I registered for my undergraduate coursework in dietetics and took on my first personal chef clients in the same season. From the start, the two were never separate: I was studying food science by morning and cooking for actual tables by afternoon.

But the education that shaped me most happened at the farmers market. Shopping for my members' groceries week after week, I realized every list I filled was a small vote for the food I believed in — produce from farms like Oksana's Produce Farm in Chestertown and Bartenfelder Farms in Preston, or the meat from New Roots Farm right in West River. Money going directly to the people growing it. 

And the food taught me things in return. My menus stopped being something I imposed on the week and started being something the season offered: asparagus arriving and disappearing, tomatoes hitting their stride, squash carrying us into fall. I found a rhythm with food I didn't know I'd been missing.

That's what I cook from now — a decade of culinary training and evidence-based nutrition, yes, but also ten years of paying attention to what grows locally and when it's at its best.

Meals built entirely around your table — a chef's hands and a dietitian's knowledge in every bite, delivered weekly.

Personalized meal prep: from my cutting board to your table.

My approach to cooking is holistic with reverence for quality ingredients, respect for my clients’ health, care for the planet, and a love of really good food.

I prioritize local, organic, and seasonal ingredients—because they’re more nutritious, more flavorful, and support our local economy and environment.

And while I always bring my nutrition knowledge into the kitchen, I don’t push diet trends or food rules. I tailor meals to your lifestyle, family preferences, and changing schedules. You don’t have to overthink what’s “healthy”—I’ve already handled that for you.

Made for your table, not the masses

✓ I’m a registered dietitian and trained chef, so you get meals that are both balanced and delicious
✓ Everything is cooked fresh in a licensed commercial kitchen and delivered straight into your refrigerator
✓ Every menu is 100% customized to your family’s needs, preferences, and schedule
✓ I provide deep, intuitive support—I anticipate what you need week to week, not just what you ordered
✓ I’m a one-woman business, not a rotating staff or delivery service—you work directly with me
✓ My members trust me in their homes and with their kitchens — a level of comfort no delivery service can offer
✓ I’ve served over 60 happy clients and have specialized in weekly meal prep from the very beginning

A Annapolis, MD personal chef is placing a slice of veggie pizza topped with tomato slices, mozzarella, and greens on a wooden serving board. There are two additional slices of pizza and two bowls of salad with vegetables and lime on a wooden table.
An Annapolis, MD personal chef with curly red hair, glasses, and a blue dress holding a large cooked crab in a kitchen, smiling at the camera. A man with short hair and a beard sits beside her, smiling. There is a green soda bottle on the counter.
Basket filled with blue and green crabs next to a wire crab net and a green pole on a beige floor.

A few bites about me

🦀 I’m new to Maryland! On my first visit in 2021, I had fun crabbing with my partner’s family on the Chesapeake.

🥦 I’m a first time mom — my daughter was born in December 2025, and I had to completely change how I run my business. Being a mom has pushed me to work smarter, and my business is stronger and better as a result.

🌿 I fell in love with South (Anne Arundel) County when I started working in Galesville. The drive from Annapolis takes my breath away and I feel blessed every time I make the commute.

🍉 Unpopular opinion: Watermelon is the worst (although pleasantly tolerable with feta, mint, local greens and a chili-lime vinaigrette).

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