About Culinary Angels

Nine years ago, a personal battle with breast cancer — combined with the experience of caring for loved ones undergoing treatment — ignited a vision that continues to nourish lives across the Tri-Valley. In 2016, Lisa McNaney founded Culinary Angels with one heartfelt belief: that nutrient-rich, organic meals made with love could uplift and strengthen those navigating cancer.

What began in a home kitchen with a few volunteers has grown into a thriving, volunteer-powered nonprofit delivering meals, soups, and healing broths to individuals undergoing cancer treatment and their caregivers — all free of charge.

We believe food is more than sustenance — it is care, dignity, and a connection to community. Since our founding, we’ve provided thousands of meals that support immune health and comfort in moments of deep vulnerability.
We remain steadfast in our mission to nourish with purpose, serve with love, and offer light during life’s darkest chapters.

Our Philosophy, Kitchen & Collaborative Menus

Culinary Angels was created not only to deliver hope, health, and wellness, but also to model and share nutritional education through the meals we provide. Each delivery is more than just a meal — it’s a visual and nourishing example of how organic, nutritional foods can promote strength and support during life’s most difficult moments.

Prepared in our commercial kitchen located in Pleasanton, California, each meal includes a nutrient-rich entrée, homemade soup, and fortifying broth — all made using as many organic, plant-based, and seasonal ingredients as possible. We place special emphasis on cruciferous vegetables, sea vegetables, and other nutrient-dense elements that help support the body’s immune response.

Our volunteers are trained not only in food preparation, but also in our core belief: what we serve matters. We follow cooking techniques and practices that preserve and maximize nutritional value, and every meal is prepared with mindfulness and love.

Our food philosophy includes:

  • Emphasis on organic, seasonal, locally sourced, and sustainable ingredients.
  • Nutrient-dense, plant-strong meals with an optional lean meat entree.
  • Heart-healthy ingredients and preparation methods.
  • A focus on whole grains, legumes, nuts, herbs, and spices known for their nutritional benefits
  • Use of low glycemic foods to support stable energy and blood sugar balance.

Menus are developed in collaboration with our Head Chef, Registered Dietitian Setal Desai, and our Nutrition Empowerment Committee, ensuring that every offering is guided by current research, nutritional science, and culinary integrity.

This committee includes:

  • Chef Alison Negrin, Board Member and former Executive Chef of John Muir Health System, with credentials from UC Berkeley, the California Culinary Academy, and the Bauman Institute of Holistic Nutrition. Chef Alison is a respected voice in sustainable, nutrition-focused cooking and serves on our Nutrition Empowerment Committee.
  • April Shahbazz, Board Member, wellness advocate, and founder of IMN Wellness and Herbal Releaf Apothecary. With a PhD in Natural Health Sciences, BA in Sociology with a Minor in Nutrition, and a range of certifications, April brings deep insight to our nutrition education work.

    “Culinary Angels and its dedicated volunteer base are an inspiration on both a personal and professional level. The vision and mission are very much in alignment with the work and resources I provide — and most importantly, in alignment with my soul purpose.”
  • Setal Desai, RD, ensures all meals meet nutrition standards supportive of those undergoing cancer treatment. She regularly evaluates clinical research and white papers to keep our nutritional strategy aligned with best practices.