How A Holistic Chef Brings Organic, Nutrition-Driven Food To Your Door

What if dinner could be both deeply nourishing and easier than takeout? We sit down with holistic personal chef Angie Spuzak to explore how in-home cooking and weekly meal delivery can transform family food routines without blowing the budget. Angie walks us through her model—organic, seasonal ingredients, nutrition-forward menus, and zero use of bad oils or refined sugar—so every plate supports energy, recovery, and real-life schedules.

Angie breaks down practical pricing and explains why a personal chef isn’t just for special occasions. When you compare a week of restaurant meals to five days of prepped lunches and dinners, costs shift and quality skyrockets. She specializes in tailored diets: gluten-free, dairy-free, post-surgery recovery, cancer support, and sustainable weight loss. Each plan puts flavor first—think clean proteins, colorful vegetables, and smart carbs—so healthy eating feels effortless, not restrictive.

We also dig into the business side. Angie built steady demand with strong SEO, a recipe-rich blog called The Tastes Of Life, and a growing content ecosystem that includes social media and an upcoming YouTube channel. Her immigrant journey from Poland, arriving with limited English and just $500, shaped a resilient approach to entrepreneurship and food. That grit shows up in every service: clear communication, consistent quality, and menus that respect culture, seasonality, and health goals.

Ready to rethink dinner and reclaim your weeknights? Press play, meet Angie’s world of holistic cooking, and see how strategic meal planning can lift stress, improve health, and bring joy back to the table. If you enjoyed this conversation, follow the show, share it with a friend who needs easier meals, and leave a quick review to help others find us.

Episode Transcript

SPEAKER_00 (00:00):
This is the Good Neighbor Podcast, the place
where local businesses andneighbors come together.
Here's your host, Nick George.

SPEAKER_02 (00:12):
Welcome to the Good Neighbor Podcast.
Today I have the great pleasureof introducing your good
neighbor, Angie Spoozak, withAngie's Secret Garden.
Angie, how's it going today?

SPEAKER_01 (00:24):
Pretty good.
How are you?

SPEAKER_02 (00:26):
Excellent.
It looks like you do um in-homecatering at next level in-home
catering.
Is that right?

SPEAKER_01 (00:34):
Yeah, so I am a holistic personal chef,
basically.
So I come to people's homes andI cook uh at their home.
And I also work at the littlekitchen, so I also deliver the
food on a weekly basis.
Um, so basically, I uh make afood for an entire week for the
families.

SPEAKER_02 (00:54):
Nice.
How did you get into thisbusiness?

SPEAKER_01 (00:58):
Well, I used to have a couple restaurants in Arizona
and Sedona and uh smaller townsover there, and then I moved to
Boulder, and like I didn't wantto have restaurants anymore, so
I decided, I don't know, I wastalking to someone and like, oh,
there's this idea now that uhyou can go to people's homes and

(01:22):
cook.
It's called like a private cookor personal chef, and I'm like,
oh, that sounds kind of good.
And I think that it was likekind of like a first one here
because that was a long timeago, it was like 15 years ago.
I don't think that there was anypersonal chef then.
So that's why I decided to getin into it.

SPEAKER_02 (01:44):
Yeah, I've never even heard of it done exactly
this way.
Um, can you tell me what theprice range is, depending on how
big the family is?
Let's say an average family ofof uh four or five people, uh,
two parents and uh and uh twoadults and three children, um,
you know, what's what's what'sthe low and the high range for a

(02:06):
week worth of gourmet food fromyou?

SPEAKER_01 (02:09):
If I have to come to people's home, it starts at 500,
but if I deliver it uh starts at250 and goes up with the amount
of meals they want me to cook.

SPEAKER_02 (02:20):
Well, that sounds very reasonable for the kind of
food that I saw on your websitethat you prepare, which is the
best, uh the best quality.
Um, what are some myths ormisconceptions in home catering?

SPEAKER_01 (02:33):
Well, I think the main one is that it's very
expensive, but it's not becauseuh basically, like if you go um
for the meal with the family,you spend you know around$100
now and even more for dinners,right?
So like if you uh if you havefive days, they usually cook for
five days for lunch and dinner.

(02:54):
So they have meals for lunch anddinner, that comes down to a
pretty good price.
And and I am like a holisticchef, so everything I use is
organic.
Uh, I'm also a nutritionist, soI cook very healthy meals, and I
don't use like bad oils, I don'tuse normal sugar.
It's just like everything islike you know, seasonal and uh

(03:15):
locally sourced, so it's areally good quality of food.

SPEAKER_02 (03:21):
Yeah, it's making me hungry just thinking about it,
actually.
I probably shouldn't havestarted this interview on an
empty stomach.

unknown (03:29):
Yeah.

SPEAKER_02 (03:30):
So um we we know that marketing is the heart of
every business.
How are who is your targetfamily client?
Who's your target client, let'ssay, just in case it's not just
families, but baby businesses,and and how are you trying to
reach out to them now in thedigital world?

SPEAKER_01 (03:49):
Well, my perfect client, I think I I cook for a
lot of anybody really, but Ispecialize in different kinds of
diets.
So people with any sorts ofhealth issues, uh, if they're on
gluten-free diet, thatdairy-free diet, or if they're
recovering from surgery, they'rerecovering from cancer, or like
if they want to lose weight.

(04:09):
Uh, so those are like um like mytarget clients.
But basically, uh I cook for forall families, yeah.

SPEAKER_02 (04:19):
And and how does Word get around in the digital
world?

SPEAKER_01 (04:23):
Well, I have a very good SEO, so that's why.

SPEAKER_02 (04:26):
Wow, that's a good answer.

SPEAKER_01 (04:29):
Yeah, I've always had a good one.
So this is basically my main howI get my business and referrals.
I used to go to networkinggroups and uh you know all sorts
of things, but that didn't quitework well for me.
So uh I started to put moremoney into the search engine
optimization of my website, andthen it started to grow.

(04:51):
So that's basically how I getall my clients and reperoles.

SPEAKER_02 (04:56):
Did you tell your SEO person you were gonna do
this?
No, but I'm gonna have you everthought about doing your own
podcast?

SPEAKER_01 (05:06):
Me?
Uh yes, I mean I'm I'm workingon my on the YouTube channel
because I also uh started a blogtwo years ago, which is called
The Tastes of Life.

SPEAKER_02 (05:16):
And that's when I did you say that again?

SPEAKER_01 (05:19):
Detastes of Life.com.
Yeah, so basically that's whereI put all my recipes, and it's
like a nutrition and cookingblog, and I also put a lot of uh
recipes from my country, fromPoland, so it's also very very
healthy and nutritious food thatpeople can go and just you know
choose the recipes.

(05:40):
And so after I'm almost likecleaning up everything there,
and then I can focus on uhstarting a YouTube channel so I
can cook for people on uh on theYouTube.

SPEAKER_02 (05:53):
That sounds like fun, that sounds like a really
good idea.
Um what uh what are all the waysthat people can find you right
now um on the internet?
What what's your website?

SPEAKER_01 (06:07):
It's ngsecretgarden.com and detastes
of life.com.
I have a Facebook page, I havean Instagram page.
Um that's pretty much what Iwhat I can do.
Everything is a lot.

SPEAKER_02 (06:26):
Is there um is there a struggle that maybe you went
through in your life that madeyou stronger and want to be an
entrepreneur and um that youwant to share with with the
listeners, maybe?

SPEAKER_01 (06:37):
Well, I've always I've always been an
entrepreneur, even uh in mycountry when uh I come from
Poland and uh when I was raised,it was still a communism.
So I always wanted to leave atthat time because I wanted to do
bigger things, and so I decidedto move.
And uh I actually originallywanted to move somewhere else,

(06:59):
and then I ended up in theUnited States, and I think that
was my biggest challenge, one ofthe biggest challenges, because
when I moved to this country, Ididn't speak English at all.
So it was everything was thefirst being on a plane first,
getting in the United Statesfirst, and everything was just
crazy here, like huge, and likeyou know, the first years was

(07:21):
really uh very difficult.
And actually, two weeks after Igot here, September 11 happened.
So that was a lot of fearmorning and a lot of other
stuff, and I wasn't sure if I'mgoing to stay, but like I really
wanted to learn English, and uh,so I finally decided okay, I'm
going to stay.
And you know, I I like didn'tspeak English, so I had to work

(07:46):
for myself.
So I used to pass flyers fromhome to home to final jobs, and
yes, it was entire adventure, itwas, but like I think that made
me uh a stronger person forsure, because I had to make it.
I only had five$500 in mypocket, so I had to make it.

SPEAKER_02 (08:09):
Um, Angie, what are all the what do you do for fun
when you're not making peoplehappy and healthy with food?

SPEAKER_01 (08:15):
Uh food photography, making recipes and hiking with
my dogs.
I love dogs and animals andtravel, um, reading, listening,
audibles and books on differentsubjects.
So basically, yeah.

SPEAKER_02 (08:34):
Awesome.
Well, Angie, we reallyappreciate you being on the
show, and we wish you andAngie's secret garden the very
best moving forward.

SPEAKER_01 (08:43):
Thank you.

SPEAKER_00 (08:44):
Thank you.
Thank you for listening to theGood Neighbor Podcast.
To nominate your favorite localbusinesses to be featured on the
show, go to gnpfortcollins.com.
That's gnpfortcollins.com orcall nine seven zero four three
eight zero eight two five.