Chef Inspired, Healthy and Convenient.
Black Market started as a way for my fiancé and I to get fit and ready for our wedding. We were discouraged by what other meal prep companies had to offer, the same repetitive menus, served by people with no culinary experience. Given my seven years of culinary training, creativity, and passion for food, I knew I could elevate the typical meal prep into something more enjoyable. I began prepping our meals in my mother’s kitchen, creating healthy and delicious meals week after week. Eventually, people started asking us to make meals for them too. They loved how healthy it was and delicious it tasted. Before long, the word spread and more people started asking us to meal prep for them. Finding the need for delicious, healthy, reasonably priced meal prep lead us to create Black Market Meal Prep.
Chef Bryan found a passion for food by age nine. He attended the Culinary Institute of North Orange County, where he learned the fundamentals of the culinary arts. After graduating, he started training in the top restaurants in Orange County. Bryan trained under Chef Carlos Salgado of Taco Maria in Costa Mesa and Chef Amar Santa of Broadway in Laguna Beach just to name a few. Bryan’s goal has always been to own a food driven business. He finds inspiration in his fiancé, and the overwhelming demand for healthy, delicious food. These inspirations spurred him to start Black Market Meal Prep.
Chef Bryan Tapia
Executive Chef & Owner
Margarita Tapia is a mechanical engineer, foodie, and she runs the business side of the Black Market operation. She has seven years experience in the food service and hospitality management industries. She also works as a project manager for a commercial plumbing company. Her background made her a natural fit to run the day-to-day operations, including inventory, delivery, and the business side of the house. Margarita’s work at Black Market has made the company what it is today.