About Us 2017-06-23T15:36:13+00:00



Gary La Fave founded The Upper Crust in November of 2010. Gary is a graduate of Eastern Illinois University. At a young age, Gary watched his Grandmother Jo, who was 100% Sicilian, cook Italian specialties when she visited. Hence, an interest was sparked in food preparation. Grandma Jo cooked for a family-owned restaurant in Watertown, New York–you could say cooking is in his blood. Gary started cooking at a young age; in college, some 40 plus years ago, he prepared meals for roommates daily and fraternity brothers occasionally. Gary was introduced to healthier food when he managed a family-owned health food store. The importance of natural, healthy food was then recognized.

The Upper Crust prepares meals that are made with no high fructose corn syrup, GMO-free ingredients, and no hydrogenated oils. The Upper Crust uses the Dirty Dozen List as a guide when it comes to produce. As a personal chef, Chef Gary started serving seniors and prepared healthy meals for individual families for many years. He realized that he could only serve a few families. In order to serve healthier food to more families, Gary has left serving individual families in their kitchens. The Upper Crust is now located at 6061 Broadway in Pearland, TX. With this new facility, The Upper Crust can supply meals to more individuals and families on a weekly basis, at a much lower price. This gives families a healthy alternative. Bottom line, the large retail space allows large quantities of healthy food to be available to Pearland and surrounding communities. The Upper Crust specializes in fundraising and catering, along with Take ‘n Bake Casseroles.

Casseroles are fresh and frozen, if frozen just defrost, heat, and eat. No shopping, no cooking, no cleanup.

Take ‘n Bake Casseroles are available for pick-up at from 11-6 Monday through Friday, and Special Occasions on Saturday.



  • No High Fructose Corn Syrup
  • GMO-Free Ingredients
  • No Hydrogenated Oils
  • Paleo Options
  • Fully Organic Meals Available
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