David Boyd is the Founder and Certified Personal Chef behind Down to Earth Cuisine, an in-home meal prep service that brings gourmet, organic meals directly to clients’ kitchens.
With nearly a decade of experience, David and his team make healthy, high-quality eating effortless — customizing menus for each client’s dietary needs while emphasizing sustainability and social impact.
Under his leadership, Down to Earth Cuisine has expanded across Seattle, San Diego, Los Angeles, and Orange County, offering a full-service experience that includes planning, shopping, cooking, and cleanup.
David’s company has:
Donated over 7,000 trees
Removed thousands of pounds of plastic from the ocean
Provided meals to those in need both locally and globally
Now preparing to launch a sustainable meal delivery service, David aims to expand the reach of chef-crafted, eco-conscious meals nationwide. His journey combines entrepreneurship, wellness, and environmental responsibility — redefining what it means to “eat good and do good.”
Organic food and nutrition
Sustainability and environmental responsibility
Company philosophy and mission
Challenges in the culinary industry
Customization and client relationships
Community service and social impact
Training and recruiting chefs
Scaling operations across states
Business growth and marketing
Water fasting, sauna, and cold plunge discipline
Parenting and entrepreneurship balance
Exploring nature and adventure in Washington
Visiting national parks and observing space
The future of HR and AI integration in small businesses
Website: https://www.downtoearthcuisine.com/
Instagram: https://www.instagram.com/downtoearthcuisine/
“Be kind to one another. The essence of life is to make connections and have experiences. Help someone when nobody’s looking — not for recognition, but because it’s the right thing to do.”
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