It all started when it felt like the end… April of 2020. The pandemic was in full swing & the café I managed had to temporarily close. During those haunting yet beautiful days, like many of the ‘early-quarantiners’, I felt inspired to connect with my community in anyway possible… from the safety of my own home.

Between one of my many Sourdough ‘Door Drops’ or Netflix binges, a family friend, who’s childhood nickname was ‘Squirrel’, reached out to ask me to cook his family some meals. I devised a plan for him to pick up 3 meals, every Tuesday to feed his family during the middle of the work week. There was just one catch: I’m cooking WHATEVER I want!

In just a few weeks, our simple idea became routine. The meals became more refined. The instructions became more clear. A few neighbors caught wind of my doings and decided to join in on my weekly spread. Just like that, Squirrel Meals was created.

Chef Luca Ponti

Creator & Chef

From a young age, I was drawn to the relationship between food & culture. Growing up in the San Francisco Bay Area, I spent my youth devouring Mission-style burritos, exploring Boba bars & my own ancestral heritage. I graduated from University of Oregon in 2014 with degrees in Political Science & Business. My studies focused on political philosophy, business & environmental sustainability have been the catalyst for my culinary curiosity.

I then learned my trade by working within the industry. I worked stints at esteemed Portland establishments Veritable Quandary & St. Honoré Patisserie before settling in at a North Portland neighborhood cafe Sweedeedee where I quickly aligned creatively and philosophically. Over the next 4 years, I honed my craft and found my love for educating and experimenting with food.

I am now a private chef & caterer in Portland, Oregon. I teach Virtual Cooking Classes & In- Person Cooking Classes at Portland Cookshop. I am also the Creator & Chef of Squirrel Meals PDX, a local meal-prep delivery service. I vow to continue to explore the culinary world while maintaining the connection between the Chef, the consumer, and the environment that surrounds us.