


Chef Caleb Email Formats
Food and Beverage Services • Kansas City, Kansas, United States • 21-50 Employees
Chef Caleb Email Formats
Chef Caleb uses 5 email formats. The most common is {first name}.{last name}@company.com (e.g., john.doe@company.com), used 45.6% of the time.
| Format | Example | Percentage |
|---|---|---|
{first name}.{last name}@company.com | john.doe@company.com | 45.6% |
{first name initial}{last name}@company.com | {first name initial}doe@company.com | 22.3% |
{first name}@company.com | john@company.com | 15.1% |
{first name}{last name}@company.com | johndoe@company.com | 9.8% |
{first name}_{last name}@company.com | john_doe@company.com | 7.2% |
Key Contacts at Chef Caleb
Tony Hatch
Owner
Paul Passig
Director Of Special Events
Company overview
| Headquarters | 3017 Dodge Rd, Kansas City, Kansas 66115, US |
| Phone number | +19139407478 |
| Websites | |
| Keywords | Food & Beverage, Paleo, Meal Prep, Keto, Cold Press Juices |
| Founded | 2025 |
| Employees | 21-50 |
| Socials |
About Chef Caleb
Chef Caleb, the founder of Eat to Evolve—now introducing a boutique meal prep service built on 15 years of culinary excellence, crafted to meet your unique tastes and goals.
Employees by Management Level
Total employees: 21-50
Seniority
Employees
Entry
Manager
Director
Employees by Department
Chef Caleb has 12 employees across 4 departments.
Departments
Number of employees
Operations
4
Marketing
4
Finance
3
Funding Data
Chef Caleb has never raised funding before.
Frequently asked questions
What is the address of Chef Caleb?
Chef Caleb is located in Kansas City, Kansas, US.
What is the phone number of Chef Caleb?
You can reach Chef Caleb at +19139407478.
When was Chef Caleb founded?
Chef Caleb was founded in 2025, making it 1 years old. The company has established itself as a significant player in its industry over this time.
How many employees does Chef Caleb have?
Chef Caleb has approximately 21-50 employees. The company continues to grow its workforce to support its business operations and expansion.
4.8
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