Silhouette of a rabbit surrounded by flowers and plants, with a cactus and leaves.

Heirloom

Natural Cooking

Fresh cherry tomato and yellow tomato salad with basil and arugula, topped with mozzarella cheese and black pepper

Seasonal
Dining

Fresh
Meals

The Chef

Heirloom Natural Cooking is the work of Private Chef Angela Howe, a graduate of The Natural Epicurean Academy of Culinary Arts.

With more than a decade of experience as a private chef for high-net-wealth professionals and busy families, I specialize in crafting delicious, elevated meals from seasonal, organic, and whole food ingredients often working with food allergies, specialty diets, and the health & wellness goals of my clients.

A woman with blonde hair smiling outdoors, wearing a white blouse with ruffles and a blue and white checkered apron, with one hand on her waist.

“I only use the best quality ingredients in my cooking, elevating not only the nutritional value, but the flavor. I believe in delicious food that keeps you healthy, happy, and satisfied.”

- Chef Angela

A colorful tomato salad with cherry tomatoes, sliced larger tomatoes, fresh basil leaves, a dollop of ricotta cheese, and chopped green herbs on a white plate.
Two glass meal prep containers with grilled salmon, cherry tomatoes, lettuce, radishes, microgreens, walnuts, and a side of green sauce.
Chocolate tart garnished with crushed nuts and red edible flower petals on a black plate.
A plate of cooked lamb chops with a side of broccoli, mashed potatoes, and a dollop of creamy sauce, garnished with fresh herbs.
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A plated dish featuring a seared piece of fish on a bed of vegetables, garnished with microgreens and edible flower petals, served on a white plate with a decorative border, accompanied by a sauce or puree.
Shredded pork tacos topped with diced tomatoes, onions, mango, and cilantro, served with lime wedges, seen on a dark surface.
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A bowl of creamy orange soup garnished with chopped chives, crispy bacon bits, and drizzled with cream on top.
Fried battered stuffed jalapeño peppers on a bed of microgreens on a white plate.
A plated dessert topped with raspberries and chocolate shavings.
Uncooked spaghetti pasta in small nest shapes on a lightly floured surface.
A bowl of tomato soup garnished with cucumber slices, with a glass of red wine, a glass of water, and silverware on a white table.
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Pancakes topped with blueberries and butter, served with blueberry syrup on a white decorative plate on a marble surface.
A white oval dish filled with chicken in a creamy orange sauce, garnished with chopped nuts and fresh mint leaves, and a bowl of sliced cucumbers nearby.
Cupcake with white frosting and a small garnish on top, on a white plate.
Pan-seared shrimp topped with breadcrumbs served with green beans and a smooth yellow sauce or puree on a black plate.
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A white plate with a fresh cucumber, cherry tomato, red onion, pomegranate seeds, and toasted cheese salad garnished with a mint leaf.
Two white plates of spaghetti with tomato sauce and grated cheese on a blue tiled table.
A plated dish with grilled fish, greens, and sauce, served on a white plate with a side salad, presented in a fine dining setting.
Chocolate dessert with whipped cream, cherry pie filling, and chocolate shavings on white plates.
Fresh figs halved on a baking sheet with some drizzled honey.
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Plate of hummus topped with pomegranate seeds, crumbled cheese, and chopped herbs.
Grilled salmon fillet topped with sesame seeds, served with a side salad of mixed greens and sliced cucumbers, drizzled with a light dressing.
Cauliflower salad with sliced red onions, green curry leaves, and spices
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Three white plates with yellow dessert topped with red sauce and a small dark edible decoration, placed on a white marble surface.
A plate of seafood salad with chopped fish, thinly sliced radishes, and microgreens, garnished with a drizzle of oil.
Two glass meal prep containers filled with a healthy salad including sliced cucumbers topped with black sesame seeds, shredded carrots, grilled chicken pieces sprinkled with sesame seeds, chopped cashews, and a small container of dressing on a white
Two open-faced sandwiches with chopped eggs, capers, and dill on toasted bread on a white plate.
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Two glass meal prep containers filled with salad, sliced chicken, roasted chickpeas, watermelon radish slices, and a side of green sauce, placed on a colorful floral tablecloth.
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Five pieces of uncooked dough on a floured surface, with a rolling pin nearby, ready for making pastries or dumplings.
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A bowl of watermelon cubes garnished with lime wedges, mint leaves, sliced jalapeños, and feta cheese.
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Close-up of multiple peanut butter oat bars cut into rectangular pieces, showing a textured surface with chopped oats and peanut butter.
A white plate filled with fresh zucchini flowers, some with attached green zucchini, on a dark surface.
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A white bowl filled with chopped green and purple lettuce, topped with grated cheese.
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A large round chocolate cake with a cracked top, partially wrapped in parchment paper, on a wire rack.
Jar of chia pudding topped with sliced strawberries, blueberries, and a drizzle of honey.
Two French baguettes on a gray surface, dusted with flour and with slashed tops.
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Serving

Austin
Westlake
Bee Cave
Lakeway
Texas Hill Country

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Say hello!

Angela@heirloomnautralcooking.com

Contact

extra virgin olive oil. organic vegetables. wild fish. grass-fed and pasture raised meats. local cheese. whole grains. sourdough bread. seasonal fruits. nuts and seeds. sweet treats. 

© 2026 Heirloom Natural Cooking