Meet Chef Pete: The
Culinary Expert Behind
Factor’s Meals
1. What inspired you to become a chef, and how did your culinary journey begin?
My passion for the culinary arts started at a young age, when dinner time was the only time our family came together during the day. Food had this incredible way of bringing everyone around the table, sparking conversation and connection. My grandparents on my father's side lived with us for several years, and my grandmother was the heart of our home—she cooked every meal, baked the bread, and prepared all the desserts. Spending time with her in the kitchen created a deep connection between us and a lasting love for food.
Those years with my grandmother were some of the most formative of my adolescent life. Her kitchen was a place of not just nourishment, but also learning. It wasn’t just about the meals; it was about the stories, the culture, and the sense of togetherness. Growing up in a Greek household, the meals we shared also gave me a connection to my ethnic heritage. Over time through food, I was introduced to different cultures, and I came to realize how much you can learn about a culture through its cuisine.
It was this love for food, culture, and the power food has to bring people together that inspired me to pursue a career in the culinary arts. Over the years, my journey has evolved into something much bigger—it's become about creating experiences for others, about fostering connections, and about preserving and celebrating traditions. Food is not just a career for me; it’s a way to connect with people, tell stories, and create lasting memories.
Those years with my grandmother were some of the most formative of my adolescent life. Her kitchen was a place of not just nourishment, but also learning. It wasn’t just about the meals; it was about the stories, the culture, and the sense of togetherness. Growing up in a Greek household, the meals we shared also gave me a connection to my ethnic heritage. Over time through food, I was introduced to different cultures, and I came to realize how much you can learn about a culture through its cuisine.
It was this love for food, culture, and the power food has to bring people together that inspired me to pursue a career in the culinary arts. Over the years, my journey has evolved into something much bigger—it's become about creating experiences for others, about fostering connections, and about preserving and celebrating traditions. Food is not just a career for me; it’s a way to connect with people, tell stories, and create lasting memories.
2. How did you get involved with Factor, and what drew you to the brand’s mission?
I got involved with Factor out of a deep interest in combining culinary excellence with a mission-driven approach to health and wellness. What attracted me to the brand was its commitment to making high-quality, chef-crafted meals accessible to people with real goals—whether that's optimizing performance, managing wellness, or simply eating well without compromise.
What made Factor truly stand out to me was the scale and impact we’re able to achieve—something far beyond what’s possible in a single restaurant or even a group of restaurants. The opportunity and privilege to help prepare millions of meals each week, and to serve customers across the country at that scale, was incredibly compelling. When I started, we were producing under 20,000 meals a week. Today, we’re serving over 3 million. I never imagined we’d grow to this size, but we were always focused on being better and more effective tomorrow than we were today. Being part of that journey—from a small, scrappy operation to a national, and now Global brand—has been both humbling and inspiring.
What made Factor truly stand out to me was the scale and impact we’re able to achieve—something far beyond what’s possible in a single restaurant or even a group of restaurants. The opportunity and privilege to help prepare millions of meals each week, and to serve customers across the country at that scale, was incredibly compelling. When I started, we were producing under 20,000 meals a week. Today, we’re serving over 3 million. I never imagined we’d grow to this size, but we were always focused on being better and more effective tomorrow than we were today. Being part of that journey—from a small, scrappy operation to a national, and now Global brand—has been both humbling and inspiring.
3. What’s your approach to crafting meals that are both nutritious and flavorful?
My approach to crafting meals that are both nutritious and flavorful starts with one core belief: healthier food should never feel like a compromise. Flavor always comes first—but it has to be supported by thoughtful ingredient choices, smart cooking techniques, and a deep understanding of nutrition.
I start by focusing on whole, minimally processed ingredients that bring natural flavor, color, and texture to the plate. From there, I layer in bold seasoning, umami-rich components, and acid to create balance and depth. The goal is to make every bite satisfying and craveable, without relying on excess salt, sugar, or fat.
On the nutritional side, I work closely with our registered dietitians to align each dish with specific dietary goals—whether it’s high-protein, low-carb, GLP-1–friendly, or Mediterranean. This often means swapping ingredients to boost protein, reduce added sugars, or increase fiber, while maintaining the flavor integrity of the dish.
It's also about portion strategy and composition—creating meals that feel indulgent, but are designed with intention. A creamy sauce might be lightened with pureed vegetables or Greek yogurt, a rich braise paired with vibrant greens, or a starch swapped with a grain that has higher nutritional value. Ultimately, I see it as a creative challenge: how do we make something people genuinely want to eat—again and again—while helping them feel good about what they’re putting into their bodies? That’s the sweet spot.
I start by focusing on whole, minimally processed ingredients that bring natural flavor, color, and texture to the plate. From there, I layer in bold seasoning, umami-rich components, and acid to create balance and depth. The goal is to make every bite satisfying and craveable, without relying on excess salt, sugar, or fat.
On the nutritional side, I work closely with our registered dietitians to align each dish with specific dietary goals—whether it’s high-protein, low-carb, GLP-1–friendly, or Mediterranean. This often means swapping ingredients to boost protein, reduce added sugars, or increase fiber, while maintaining the flavor integrity of the dish.
It's also about portion strategy and composition—creating meals that feel indulgent, but are designed with intention. A creamy sauce might be lightened with pureed vegetables or Greek yogurt, a rich braise paired with vibrant greens, or a starch swapped with a grain that has higher nutritional value. Ultimately, I see it as a creative challenge: how do we make something people genuinely want to eat—again and again—while helping them feel good about what they’re putting into their bodies? That’s the sweet spot.
4. What goes into designing a new Factor recipe, from idea to final dish?
Designing a new Factor recipe is a highly collaborative and intentional process that balances culinary creativity, nutritional strategy, and operational scalability. It starts with an idea—often sparked by seasonal trends, customer feedback, emerging dietary patterns, or the challenge of “Factorizing” a comfort food favorite into something healthier.
From there, our culinary team begins developing and testing recipes with a focus on flavor first. We experiment with ingredients, cooking techniques, and macronutrient targets to ensure the dish is craveable, nutritionally balanced, and aligned with one of our key dietary platforms—whether that’s Protein Plus, Low Carb, GLP-1, or Mediterranean.
Once the dish tastes great and fits the nutritional profile, we shift into scalability testing. This is where things get more technical: we test how the components hold up over time, how they reheat, and how they perform during high-volume production. Every element—from portioning to cook method—is evaluated for consistency and quality at scale.
Then we work closely with our planning, operations, and food safety teams to ensure ingredient sourcing, shelf life, and SOP development are locked in. After a final round of QA tastings and validation, the dish is launched into the menu rotation.
From idea to final dish, it's a balance of innovation, discipline, and cross-functional execution—all with the goal of delivering a chef-crafted, better-for-you meal that’s ready to enjoy and exceeds expectations.
From there, our culinary team begins developing and testing recipes with a focus on flavor first. We experiment with ingredients, cooking techniques, and macronutrient targets to ensure the dish is craveable, nutritionally balanced, and aligned with one of our key dietary platforms—whether that’s Protein Plus, Low Carb, GLP-1, or Mediterranean.
Once the dish tastes great and fits the nutritional profile, we shift into scalability testing. This is where things get more technical: we test how the components hold up over time, how they reheat, and how they perform during high-volume production. Every element—from portioning to cook method—is evaluated for consistency and quality at scale.
Then we work closely with our planning, operations, and food safety teams to ensure ingredient sourcing, shelf life, and SOP development are locked in. After a final round of QA tastings and validation, the dish is launched into the menu rotation.
From idea to final dish, it's a balance of innovation, discipline, and cross-functional execution—all with the goal of delivering a chef-crafted, better-for-you meal that’s ready to enjoy and exceeds expectations.
5. Do you have a favorite Factor meal, and why?
My favorite Factor meal is usually the one I’m currently working to “Factorize”—taking a comfort food classic and making it healthier, more nutritionally balanced, but still just as craveable as ever. Those projects are always my favorite because they challenge everything: flavor development, technique, ingredient swaps, and reheat performance. I tend to get a bit obsessive during that process—I’ll tweak endlessly until we land on something that feels like a true win, where you’d never know it was a better-for-you version.
Whether it’s reimagining a creamy pasta dish with more protein and fewer carbs, or transforming a rich braise into something that fits within a GLP-1 or Mediterranean profile, those meals are incredibly rewarding. They represent the heart of what we do at Factor—making food that supports real health goals without sacrificing enjoyment. When we finally crack that code, it’s not just a culinary win—it’s a meaningful one for our customers
Whether it’s reimagining a creamy pasta dish with more protein and fewer carbs, or transforming a rich braise into something that fits within a GLP-1 or Mediterranean profile, those meals are incredibly rewarding. They represent the heart of what we do at Factor—making food that supports real health goals without sacrificing enjoyment. When we finally crack that code, it’s not just a culinary win—it’s a meaningful one for our customers
6. What’s something most people don’t know about ready-to-eat meals?
One thing most people don’t realize about ready-to-eat meals is the level of complexity, planning, and culinary intention that goes into producing them at scale—especially when the goal is to maintain restaurant-quality taste, texture, and nutrition. There’s a common misconception that convenience comes at the cost of quality, but in reality, a well-executed ready-to-eat meal involves thoughtful ingredient sourcing, precise cooking techniques, and careful consideration of how each component will reheat and hold over time.
Behind every dish is a cross-functional team focused on culinary innovation, food safety, shelf life, and operational efficiency. We’re not just preparing meals—we’re engineering consistency, scalability, and flavor in a way that allows millions of people to enjoy a fresh, nutritious experience without compromising on taste or quality. It’s a balance that takes constant refinement and deep collaboration across teams.
Behind every dish is a cross-functional team focused on culinary innovation, food safety, shelf life, and operational efficiency. We’re not just preparing meals—we’re engineering consistency, scalability, and flavor in a way that allows millions of people to enjoy a fresh, nutritious experience without compromising on taste or quality. It’s a balance that takes constant refinement and deep collaboration across teams.
7. How do you ensure high standards in every meal, especially at scale?
Ensuring high standards in every meal—especially at scale—is a combination of process discipline, culinary integrity, and strong cross-functional collaboration.
It starts with clear culinary standards: every recipe is developed with intentionality, tested multiple times for taste, texture, reheat performance, and shelf life, and then translated into highly detailed SOPs that leave no room for ambiguity. From there, we rely heavily on training, documentation, and accountability—ensuring that every team member understands not just how to execute a dish, but why each step matters to the final product.
At scale, consistency is everything. We build in multiple layers of quality control, from raw ingredient checks to in-process audits and finished meal evaluations. This includes visual benchmarks, tasting protocols, and data-driven performance tracking across shifts and facilities. Equally important is the collaboration between culinary, food safety, operations, and planning teams. By staying aligned on forecasting, throughput, and fulfillment, we can manage production at volume without compromising quality.
Ultimately, it’s about instilling a culture where every team member—from chef to line operator—takes pride in the food we produce. We want every meal that leaves our kitchen to reflect the same level of care and intention as one made in a restaurant—just multiplied by the millions.
It starts with clear culinary standards: every recipe is developed with intentionality, tested multiple times for taste, texture, reheat performance, and shelf life, and then translated into highly detailed SOPs that leave no room for ambiguity. From there, we rely heavily on training, documentation, and accountability—ensuring that every team member understands not just how to execute a dish, but why each step matters to the final product.
At scale, consistency is everything. We build in multiple layers of quality control, from raw ingredient checks to in-process audits and finished meal evaluations. This includes visual benchmarks, tasting protocols, and data-driven performance tracking across shifts and facilities. Equally important is the collaboration between culinary, food safety, operations, and planning teams. By staying aligned on forecasting, throughput, and fulfillment, we can manage production at volume without compromising quality.
Ultimately, it’s about instilling a culture where every team member—from chef to line operator—takes pride in the food we produce. We want every meal that leaves our kitchen to reflect the same level of care and intention as one made in a restaurant—just multiplied by the millions.
8. What dietary needs or preferences do you keep in mind when building the menu?
When building the menu, we prioritize a diverse range of dietary needs and preferences to ensure there’s something for everyone, no matter their health goals or lifestyle. This includes options for keto, high-protein, low-calorie, vegetarian, and dairy- or gluten-free diets. A big focus recently has been the development and launch of our GLP-1–friendly and Mediterranean diet offerings, which are designed to support customers who are managing weight loss or seeking heart-healthy, balanced eating patterns.
We also keep a close eye on broader wellness trends, such as anti-inflammatory ingredients, functional nutrition, and clean-label preferences—minimizing processed ingredients and added sugars wherever possible.
Our goal is to provide meals that not only meet nutritional standards but are also craveable and satisfying. That means developing dishes that balance macros without compromising on flavor, while also considering reheat performance, portion consistency, and ingredient integrity. Ultimately, we want customers to feel like they’re enjoying something that’s both nourishing and chef-crafted—something they’d choose even if health wasn’t the primary driver.
We also keep a close eye on broader wellness trends, such as anti-inflammatory ingredients, functional nutrition, and clean-label preferences—minimizing processed ingredients and added sugars wherever possible.
Our goal is to provide meals that not only meet nutritional standards but are also craveable and satisfying. That means developing dishes that balance macros without compromising on flavor, while also considering reheat performance, portion consistency, and ingredient integrity. Ultimately, we want customers to feel like they’re enjoying something that’s both nourishing and chef-crafted—something they’d choose even if health wasn’t the primary driver.
9. What’s one ingredient or technique you think home cooks should experiment with more?
One ingredient I think home cooks should experiment with more is umami-rich elements—things like miso, fish sauce, nutritional yeast, or concentrated tomato paste. These ingredients add depth and complexity, instantly enhancing flavor without requiring hours of prep. A small amount can transform sauces, marinades, soups, or even roasted vegetables.
Another key element in my cooking is acid—whether it’s citrus juice, vinegar, or fermented ingredients. Acid brightens flavors, balances richness, and brings energy to a dish. It’s often the missing layer that takes something from good to great, and it’s a foundational piece in the majority of my food.
On the technique side, I encourage home cooks to explore slow roasting. It’s a powerful method that gently coaxes out natural sugars, concentrates flavor, and enhances texture—whether you’re working with proteins, root vegetables, or even tomatoes. Slow roasting allows for deep caramelization and complexity, and when paired with thoughtful seasoning and balanced acidity, it can elevate even the most humble ingredients into something truly refined.
Another key element in my cooking is acid—whether it’s citrus juice, vinegar, or fermented ingredients. Acid brightens flavors, balances richness, and brings energy to a dish. It’s often the missing layer that takes something from good to great, and it’s a foundational piece in the majority of my food.
On the technique side, I encourage home cooks to explore slow roasting. It’s a powerful method that gently coaxes out natural sugars, concentrates flavor, and enhances texture—whether you’re working with proteins, root vegetables, or even tomatoes. Slow roasting allows for deep caramelization and complexity, and when paired with thoughtful seasoning and balanced acidity, it can elevate even the most humble ingredients into something truly refined.
10. Outside of the kitchen, what keeps you inspired or fuels your creativity?
Outside of the kitchen, I find inspiration in a few key places that continuously fuel my creativity. Travel has always been a major influence—experiencing different cultures, cuisines, and ingredients opens up new ways of thinking about flavor, technique, and presentation. Even something as simple as a street food dish in a small town can spark an idea that evolves into something completely different back in the kitchen.
I’m also inspired by nature and seasonality—there’s something grounding about aligning food with what’s naturally available, and it pushes me to create within constraints in a more thoughtful way. Beyond that, I stay energized by collaborating with other creatives, whether it’s chefs, artists, or designers. Seeing how others approach their craft challenges me to keep evolving my own.
And sometimes, it's the quiet moments—a great meal with friends, a walk with no destination, or a late-night idea scribbled down—that lead to the most exciting breakthroughs. Staying curious and open outside of the kitchen directly fuels what happens inside it.
I’m also inspired by nature and seasonality—there’s something grounding about aligning food with what’s naturally available, and it pushes me to create within constraints in a more thoughtful way. Beyond that, I stay energized by collaborating with other creatives, whether it’s chefs, artists, or designers. Seeing how others approach their craft challenges me to keep evolving my own.
And sometimes, it's the quiet moments—a great meal with friends, a walk with no destination, or a late-night idea scribbled down—that lead to the most exciting breakthroughs. Staying curious and open outside of the kitchen directly fuels what happens inside it.
Bonus!
1. If you could cook a meal for any famous person (living or not), who would it be and what would you make?
If I could cook a meal for any famous person—living or not—I’d actually choose someone who isn’t famous at all: my grandmother on my father’s side. She was the best cook I’ve ever known and a huge inspiration to me growing up. Her food was simple, soulful, and filled with love. Unfortunately, she passed away before I began my culinary career, so I never had the chance to cook for her.
To be able to share a meal with her, sit down at the table, and just talk would mean more to me than cooking for anyone else. I’d want to honor her by preparing dishes inspired by her style—something comforting, deeply flavorful, and made from scratch with intention. It wouldn’t need to be elaborate—just something that reflects the warmth and connection her cooking always brought to our family. That moment of coming together over food would be incredibly meaningful to me.
To be able to share a meal with her, sit down at the table, and just talk would mean more to me than cooking for anyone else. I’d want to honor her by preparing dishes inspired by her style—something comforting, deeply flavorful, and made from scratch with intention. It wouldn’t need to be elaborate—just something that reflects the warmth and connection her cooking always brought to our family. That moment of coming together over food would be incredibly meaningful to me.
2. What’s your guilty pleasure snack or comfort food when no one’s watching?
Chocolate, hands down. Close 2nd is something crunchy and salty, ie chips, etc. Even though I cook healthy, we all have our crutches.
3. Do you have any kitchen superstitions or quirky chef habits?
I wouldn’t say I’m superstitious, but like many chefs, I definitely have a few quirky habits. One of them is that I always set up my station the exact same way—every time, no matter the kitchen. It’s part of my mental reset and helps me stay focused and efficient. If anything is out of place, it throws me off more than it probably should.
I’m also a stickler for sharp knives and clean towels—two things I treat almost like good luck charms. Dull knives and cluttered stations don’t just slow you down; they disrupt the rhythm of the kitchen. And while it may not be a superstition, I never plate without tasting—every time. Even if I’ve made the dish a hundred times, I trust my palate more than my memory. It’s a habit that keeps me grounded and accountable to the food.
I’m also a stickler for sharp knives and clean towels—two things I treat almost like good luck charms. Dull knives and cluttered stations don’t just slow you down; they disrupt the rhythm of the kitchen. And while it may not be a superstition, I never plate without tasting—every time. Even if I’ve made the dish a hundred times, I trust my palate more than my memory. It’s a habit that keeps me grounded and accountable to the food.