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Heirloom

Natural Cooking

Meal Prep

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

Elevated
Dining

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, I specialize in crafting delicious meals from seasonal, organic, and whole food ingredients often working with food allergies, specialty diets, and the health & fitness 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 meals, elevating not only their nutritional value, but their flavor. I believe in delicious food that keeps you healthy, happy, and satisfied.”

- Chef Angela

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Now cooking in

Austin
Westlake
Bee Cave
Lakeway
& the Hill Country

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