About Us

At The Onion Tree Meal Prep, our mission is to make deeply flavorful, thoughtfully cooked food part of everyday life.

Our meals are rooted in authentic, regional Indian cooking and balanced by a line of gourmet, health-forward dishes designed to support modern lifestyles. Whether you are enjoying comforting classics inspired by tradition or calorie-conscious meals crafted for balance and wellness, every dish is prepared with intention, care, and respect for ingredients.

We cook the way we always have, honoring tradition, never cutting corners, and prioritizing flavor above all else. Every meal is made to feel personal, nourishing, and satisfying because it is cooked the same way we would cook for our own family.

Our Vision

Food should do more than fill you up. It should nourish, comfort, and fit seamlessly into real life.

With The Onion Tree Meal Prep, we bring the same care, balance, and soul from our kitchen into your everyday routine. From authentic regional Indian meals prepared the way they are meant to be, to refined gourmet dishes crafted under 500 calories, our food is built on integrity, intention, and flavor.

This is food that respects tradition, supports your health, and works for your lifestyle without ever sacrificing taste.

Meet the Chef

Chef Jay Jadeja

Co-Founder and Executive Chef

Chef Jay Jadeja’s cooking reflects more than four decades of dedication to craft, culture, and hospitality.

Born and raised in Rajkot, India, Jay’s love for food began early and was shaped by years of traveling across India with his grandmother, affectionately known as Maa, and his father. These journeys exposed him to the depth and diversity of regional Indian cuisine and instilled a lifelong respect for tradition, technique, and storytelling through food. While Gujarat is home, Jay also carries a deep connection to Rajasthan, the land of his ancestors, whose bold and soulful flavors continue to influence his cooking today.

Jay began working professionally in hotel kitchens at just 14 years old, launching a culinary journey that now spans 45 years. He later trained at culinary school in Switzerland and went on to build an international career cooking and living across England, Switzerland, Italy, Australia, Cyprus, and the United States. His experience also includes working aboard Royal Caribbean, traveling between Miami and the Virgin Islands, where he further refined his ability to balance authenticity with broad appeal.

Over the course of his career, Jay has owned and operated nine restaurants worldwide, one in India and eight in New York. In 2022, he competed in the Pizza Napoletana division at the Northeast Pizza Pasta Expo, earning first place in a blind competition. This achievement reflects both his technical precision and his deep respect for craft beyond borders.

Under Jay’s leadership, The Onion Tree has become one of Long Island’s most respected dining destinations. The restaurant has been consistently named among Newsday’s 50 Best Restaurants on Long Island and has been featured annually on Newsday’s Best Pizza in Long Island list since 2016.

At the heart of Jay’s cooking is a simple philosophy. Honor tradition. Cook with purpose. Never sacrifice flavor. Whether through The Onion Tree’s dining experience or its expanding meal prep offerings, his goal remains the same. To create food that feels thoughtful, comforting, and deeply personal.