Three operators, one
very specific problem.
Kitchens can cook but can't find customers. Trainers have the trust but can't cook at scale. We're building the layer that connects them — and we've each run one side of it before.
Matt Jozwiak
Chief Executive Officer
Direction, partnerships, and the food side of the business.
Background
From dishwasher in Kansas to chef de partie at Eleven Madison Park by 27 — by way of Pierre Orsi in Lyon, Auberge de l'Île Barbe, and The NoMad. Matt has worked nearly every station in a professional kitchen, and brings that perspective to every vendor we bring on.
Owns
- Food strategy & kitchen relationships
- Partnerships and fundraising
- Company direction
Ali Ahmed
Chief Operating & Marketing Officer
Getting vendors, trainers, and customers through the door — and keeping the operation smooth once they're in.
Background
Bio to be added — 2–3 sentences on Ali's background and track record.
Owns
- Vendor vetting, capacity & fit
- Menu architecture vendors can execute
- New vendor live in under 10 days
Wajid Qureshi
Chief Technology Officer
The entire platform — storefronts, checkout, payouts, dashboards, and everything that ships after launch.
Background
Twenty years across software development and engineering management, with a background in information systems management and AI training at Harvard and MIT. Wajid architected and built The Meal Pro platform end to end — storefronts, checkout, vendor tooling, and payouts — and owns everything technical from here.
Owns
- Platform build & architecture
- Payments, payouts & vendor tooling
- Infrastructure, security & uptime
Why we're building it
The hardest part of meal prep isn't the food
Commercial kitchens are good at producing food and expensive at acquiring customers. Trainers and coaches have the opposite problem — people ask them what to eat every single day, and the only answer they can give is a PDF. The Meal Pro puts a real kitchen behind every coach, so the kitchen never has to market and the coach never has to cook.