About Us

We Offer

  • Plant-Based Low-Fat Meals Bursting with Flavor-Nutrition-Color… Delivered to Your Home or pickup at Indo Restaurant in Keego Harbor
  • All Meals are Prepared in our Restaurant or Commercial Kitchen
  • We Source Fresh Locally-Grown Ingredients Whenever Possible
  • Our Meals are Never Frozen

Special Dietary Restrictions Accommodated Upon Request:

  • All meals have minimal salt and sugar added, and no oil…
  • Most of our meals are Gluten-free, and No MSG EVER!
  • Allergy restrictions accommodated…
  • Organic Ingredients Sourced Upon Request.

Plant Based Chef meals are the choice when:

You Want to Eat Your Healthy Plant-Based Low-Fat Meal at Home…
but You Don’t Want to Cook…

You want more time to spend with your family and friends…

You want more time to exercise, meditate, read, etc. …

You find that Sourcing Meal Ingredients is too Time-Consuming…

You do not have Enough Time to Plan, Grocery-Shop, Cook and Clean…

Nearby Restaurants Don’t Offer the Meals You Want…

You want more time for various social functions…

You are too tired to prepare a fresh, plant-based low-fat meal for you and/or your family…

You don’t enjoy cooking…

You Want to Enjoy a Meal by a Professional Chef Without Going to a Restaurant…

You Want to Eat at Home… For Any Reason… but You Don’t Want to Cook.


Who is PlantBasedChef?

Executive Chef of PlantBasedChef.co / Proprietor of ‘Indo' in Keego Harbor

Melik Alonzo

Executive-Chef

Melik Alonzo is the Executive-Chef at ‘Plant Based Chef’, as well as the Executive-Chef/Proprietor of ‘Indo’ restaurant in Keego Harbor, Michigan.

Melik is ethnic Javanese, born and raised in Central Java, Indonesia. She has been a Chef for 16 years; cutting her teeth in Hong Kong. More recently, Melik was a former Executive-Chef at‘Da Nang’ (Clawson, MI)which; while Melik was its Chef; was Lauded with awards for‘The Best Vietnamese’ restaurant in the Metro Detroit Area by ‘The Metro Times’, ‘Hour Magazine’, and ‘Real Detroit’, with write-ups in ‘The Detroit Free Press’and ‘Crain’s Detroit’.

Melik made appearances on the ‘Fox News Cooking Show’.

Prior to coming to America, Melik was a Chef in Hong Kong for over 10 years. She ran the kitchens of ‘The Gallery’, ‘The China Bear’, and ‘Mood Downtown’; all located on Lantau Island, Hong Kong SAR. The types of cuisine she prepared ranged from Mediterranean, at ‘The Gallery’, to gourmet pizza at ‘The China Bear’. At ‘Mood Downtown’ Melik developed an Asian-Fusion menu, with a large array of Vegan dishes, greeted with much success.

Melik grew up on her family’s farm in Central Java, where dishes were primarily plant based. Indeed, much of the world eats plant based meals, though not necessarily by choice, but oftenbecause meat is expensive, and Melik’s family was no exception. Thus Melik learned to cook using whole-fresh vegetables, fruits, grains and spices, while creating dishes that are flavorful and healthy.

Director of PlantBasedChef.co / Manager of ‘Indo' in Keego Harbor

Nick Alonzo

President

Nick Alonzo, Melik’s husband, is Plant Based Chef’s President. Nick began as a line cook, attending Henry Ford College’s Culinary Arts Program. He began his career at the Whitney, and 1940 Chop House, but took an abrupt turn into the field of Information Technology with IBM, AT&T, and others, which spanned 20 years.

After meeting his wife, Melik, his interests circled back to the restaurant industry. He has been the GM of ‘Indo’ for the last year and a half.

Melik and Nick

Melik and her Husband met and fell in love in Hong Kong, and were married in Bali shortly thereafter. They moved to U.S. and, in less than 10 years, opened ‘Indo’. Melik and Nick are doing what they love… cooking… while simultaneously providing healthy alternatives to those that are interested.

Melik and Nick opened‘Indo’ restaurant in October of 2014; the first and only Indonesian Restaurant in Michigan; and have developed a loyal following ever since.

Melik draws on her cumulative experience to create home-style dishes for ‘Indo’ customers; and continues to craft specialized dishes for ‘PBNSG’ members.

In May of 2015, ‘Indo’ worked with ‘PBNSG’ to develop several ‘PBNSG’ compliant dishes, which have been met with great reviews.

How they met Paul Chatlin and learned about ‘PBNSG’

One day, in 2015, Mr. Paul Chatlin (Chairman, Founder, President of ‘PBNSG’) walked into ‘Indo’, asking Nick if ‘Indo’s’ kitchen is able and willing to produce meals suitable to ‘PBNSG’ members.

After learning what the requirements were, and consulting Melik, Nick informed Paul that ‘Indo’ will be more than happy to prepare ‘PBNSG’ compliant meals.

Paul, and several ‘PBNSG’ members, came to ‘Indo’ on agreed-upon date, and were served a variety of ‘compliant-dishes’. Paul, and his companions, savored the meals and extended accolades to the Chef. Paul has been ‘a regular’ at ‘Indo’ ever since that first day, as have other ‘PBNSG’ members. While developing Indo’s Plant Based Menu, with Paul Chatlin, for Mr. Chatlin and friends, Melik and Nick became inspired by ‘PBNSG’ concept of creating healthy food that tastes great. This inspiration has led to the creation of ‘Plant Based Chef’, which offers Plant-Based Low-Fat meals as viable support option to ‘PBNSG’ members and followers.

Our Mission

OUR MISSION IS TO SUPPORT YOUR PLANT BASED NUTRITION LIFESTYLE BY PROVIDING YOU WITH FRESH, PBNSG COMPLIANT PLANT-BASED MEALS; WE AIM TO MEET, OR EXCEED YOUR EXPECTATIONS OF FLAVOR AND QUALITY

We are keenly aware of PBNSG’s purpose which states, in relevant part:

“PBNSG shares whole food, plant-based resources with those interested in making lifestyle changes to help prevent or reverse chronic disease and achieve optimal health.”

All meals offered on this website will be created with above-quoted in mind.

We understand the effort, research, knowledge, and skill, involved in preparing Plant-Based meals. We have been on the list of PBNSG’s Plant Based Restaurants for approximately one year, and we have had the pleasure of hosting members as well as groups from PBNSG at our restaurant: ‘Indo’

We have had the pleasure of preparing meals for Mr. Paul Chatlin, PBNSG Co-founder and CEO, on numerous occasions.

It’s evident that for most people, it is difficult and time consuming to source and make your own meals every single day. Furthermore, most restaurants do not typically offer meals that fall under the PBNSG guidelines, thus a ‘dinner-out’ may not often be an easy option.

In view of the aforesaid, we decided to offer an alternative to PBNSG Members and followers.

A professional chef will prepare Plant-Based Low-Fat meals from fresh ingredients (locally sourced when possible), in our restaurant or commercial kitchen. The meals will be packaged and delivered to your home once or twice, per week; or may be picked up at ‘Indo’ in Keego Harbor, MI.

You can choose how many meals per week you would like delivered, or picked up. Details can be found by clicking on the tab entitled “How It Works”.

Our mission is to ensure that you have several fresh Plant-Based Low-Fat meals in your refrigerator, for occasions when you don’t feel like cooking or going out to a restaurant.

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