Frozen meals can be just as delicious as anything made fresh. And more convenient than you'd ever expect.

About Purest

Whether food is freshly prepared or warmed to perfection in your own home, when it starts with premium ingredients, is crafted by seasoned chefs, and is frozen at the perfect moment to preserve nutrition and quality — frozen meals can be just as delicious as anything made fresh. And more convenient than you'd ever expect. That's the promise of Purest Foods. We offer a range of high-quality, ready-to-heat meals that you'll swear were cooked to order. We do the work, so you don’t have to. No measuring, chopping, delivery-app-ordering, or pantry stocking. All you have to do is pick from our menu of reimagined old favorites and new dishes, then heat them whenever you're ready. Our variety of curated creations are perfect for exploring new cuisines and changing up routines, with options everyone at your table will love. Choose Purest Foods and with simple reheating you'll have a delightful dining experience, and taste what we mean when we say Frozen is the New Fresh.® Enjoy.

A word from our Chef

“frozen meals can be just as delicious as anything made fresh. And more convenient than you'd ever expect.”

Chef Michael Batt, Founder of Purest Foods

Meet the Purest

Team

Gallia Batt Founder | CEO

Gallia has spent the past 19 years catering to clients in Greenwich, CT, NYC, the Hamptons and places above and between. In addition to catering, she has provided full service event planning to her clientele and has been frequently recognized as best caterer in local publications. Prior to her hospitality career she worked in TV and film production for 10 years after graduating from college. She was the Assistant Director on the award winning Sundance Film, “The Brothers McMullen” and various other films and music videos. Gallia’s creative vision, with an eye for innovation and strategy, coupled with strong client relationships are tremendous assets for Purest Foods.

Michael Batt Chef

Chef Batt graduated from the esteemed Culinary Institute of America in 1990 and immediately began his career in some of Manhattan’s top restaurants, including Patroon, Lespinasse, The Royalton and Windows on the World. His tutelage under mentors and Chefs Geoffrey Zakarian (Town, Le Cirque), Gray Kunz (Lespinasse) and Terrence Brennan (Picholine, Artisanal), set him up for the Executive Chef position at restaurants City Hall, Thom, and Terrence Brennan’s Seafood & Chop House. For the past 19 years Chef Batt has been the Executive Chef of his own exclusive off-premise catering company, Food Design, based in Greenwich CT. He has been featured as a guest chef on various Food Network programs (winning Chopped), and has received highly acclaimed reviews from the New York Times, New York Magazine, the New York Post and Crain’s

Laurie Weisberg Board Member

25+ years as a C-level executive with sales, finance, marketing and operations experience at tech/media companies including Oracle and IBM. Laurie has held several high-profile roles at public and private high-growth companies several of which include marketing DTC products leveraging data and innovative marketing techniques including establishing national retailer relationships to boost sales. She also serves on the board of a NASDAQ fintech company and a private digital gaming company.

Gallia Batt Founder | CEO

Gallia has spent the past 19 years catering to clients in Greenwich, CT, NYC, the Hamptons and places above and between. In addition to catering, she has provided full service event planning to her clientele and has been frequently recognized as best caterer in local publications. Prior to her hospitality career she worked in TV and film production for 10 years after graduating from college. She was the Assistant Director on the award winning Sundance Film, “The Brothers McMullen” and various other films and music videos. Gallia’s creative vision, with an eye for innovation and strategy, coupled with strong client relationships are tremendous assets for Purest Foods.

Michael Batt Chef

Chef Batt graduated from the esteemed Culinary Institute of America in 1990 and immediately began his career in some of Manhattan’s top restaurants, including Patroon, Lespinasse, The Royalton and Windows on the World. His tutelage under mentors and Chefs Geoffrey Zakarian (Town, Le Cirque), Gray Kunz (Lespinasse) and Terrence Brennan (Picholine, Artisanal), set him up for the Executive Chef position at restaurants City Hall, Thom, and Terrence Brennan’s Seafood & Chop House. For the past 19 years Chef Batt has been the Executive Chef of his own exclusive off-premise catering company, Food Design, based in Greenwich CT. He has been featured as a guest chef on various Food Network programs (winning Chopped), and has received highly acclaimed reviews from the New York Times, New York Magazine, the New York Post and Crain’s

Laurie Weisberg Board Member

25+ years as a C-level executive with sales, finance, marketing and operations experience at tech/media companies including Oracle and IBM. Laurie has held several high-profile roles at public and private high-growth companies several of which include marketing DTC products leveraging data and innovative marketing techniques including establishing national retailer relationships to boost sales. She also serves on the board of a NASDAQ fintech company and a private digital gaming company.