Meet Our Chefs

Shana Larsen

President & Founder

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Chef Shana Larsen, founder and president of Ready, Set, Eat!, has had a lifelong passion for food, flavor, and healthy cooking. A Portland native, some of her earliest memories are centered around the adventurous meals her mother prepared — inspiring Shana to explore new ingredients and cuisines from around the world from an early age.

While earning her Biology degree from Pacific Lutheran University, Shana studied abroad in Guadalajara, Mexico, where her daily experience with authentic regional cuisine reignited her interest in pursuing a culinary career.

After college, Shana worked in Seattle as a cancer research technician, but her passion for cooking ultimately led her to enroll in the Culinary Arts Program at The Art Institute of Seattle. Following her culinary training, she returned to Portland and founded Ready, Set, Eat! Personal Chef Services.

With a unique background in both science and culinary arts, Chef Shana specializes in creating healthy, personalized meals tailored to a wide range of dietary needs and medical conditions. She has extensive experience preparing menus for clients with:

  • Food allergies and sensitivities, including gluten, dairy, and other ingredient restrictions

  • Diabetes and heart-healthy diets

  • Cancer support nutrition

  • Specialized wellness and therapeutic eating plans

Shana also works closely with registered dietitians, physicians, personal trainers, and nutritionists to design balanced meal plans that align with each client’s nutritional goals, including calorie, protein, carbohydrate, and fat requirements.

Her mission is simple: to provide delicious, nutritionally balanced meals that help busy individuals, couples, and families save time while eating well.

Chef Shana is a Premier Member of the United States Personal Chef Association and is ServSafe Certified. She also served in leadership roles with Women Entrepreneurs of Oregon (WEO), including Past President, Board Member, and Treasurer.

Michael Lacey

Chef

Michael Lacey completed classical chef training at La Cordon Bleu in St. Paul, Minnesota in 2016. After which time, he worked as a chef for Kowalski’s and later attain the title of head chef. Michael enjoys foreign travel to destinations such as Europe, Asian and South America to further his global culinary knowledge. 

Michael’s innate love and interest in food preparation could be seen at an early age where he would often cook for his family. In his teen years, Michael could often be found preparing meals for friends and always strived to perfect and master new dishes and techniques. His vast knowledge of the culinary world is enhanced byhis zeal for learning and study of other cultures and cuisines.

Stephanie Archuleta

Chef

Stephanie has been cooking for over 23 years since graduating culinary school and completing a 3 year chef apprenticeship. Most of her career has been spent in natural foods. During her 12 years at New Seasons Market, she regularly prepared different cuisines and learned to embrace different dietary needs. When asked what her specialty is or what her favorite meal is, Stephanie responds with the fact that she just enjoys cooking for others and learning what their favorite meal is. Stephanie's style of cooking can be called "elevated comfort food".

When she's not in the kitchen, Stephanie does whatever she can to sit around a fire with good friends and tell stories. Combining food and campfires.. that's her happy place.