Wagba Delivers Chef-Crafted Meals Right to Your House

If you've ever decided to clean up your act and start eating healthier, you'll know that this simple goal can quickly start to feel like a part-time job. Between buying ingredients, cooking meals and washing dishes, convenience often wins out, sending many of us back to takeaway menus despite our best intentions.

That's the gap Wagba is looking to fill. The Cairo-based food prep service works with a Michelin-trained chef who prepares fresh "Ready to Heat" meals and delivers them straight to customers' doors, making it possible to eat well without taking on the work of cooking yourself.

“Eating well shouldn't cost you your whole day or your peace of mind,” says Ahmed El Naggar, one of four co-founders alongside Hazem Abdel Ghany, Nadim El Messiry and Yasser Sabry. “If Wagba means someone busy gets to eat clean, delicious food without stressing about it, and has a little more time to do the things that really matter to them as a result—that's the whole point.”

Launched in January 2026, Wagba offers subscription-based meal plans that are delivered every Saturday across East Cairo. While the four founders come from a variety of backgrounds, from Michelin-level culinary training to engineering, adventure travel and corporate business, what unites them is that they are four health-conscious guys who launched a food business because nothing else they found in Cairo met their needs. In other words, they were the market gap they wanted to fill.

“We're not a fancy concept. We simply want to be your everyday meal — the reliable, good thing you eat, just done properly,” says El Naggar. “Our core customers are busy people who want to eat exceptionally well but simply don't have the time to cook from scratch every day. They value both their health and their time.”

The head chef in the venture is co-founder Hazem Abdel Ghany. He's cooked at Osteria Francescana, the three-Michelin-star restaurant in Italy’s Modena, and at Æde, the Nordic-inspired kitchen in Rome. He’s also one third of the trio behind the Coolcat Experience, one of Cairo’s hottest pop-up concepts in recent years. Now, he’s taking the rigor of his past professional experience and applying it to the Wagba kitchen.

“Developing a new meal is slow and a little obsessive: we cook it, taste it, argue about it, adjust and keep going until it's something we'd genuinely want to eat every week ourselves,” says El Naggar. “If it doesn't meet that standard, it doesn't make the menu.”

What has made the menu so far, though, is enough variety to ensure you’ll never be bored: Sumac Fish Fusili, Slow Beef Rigatoni, Indian Butter Chicken, Surf and Turf Orza to name just a few. All meals come in two sizes, starting at 199 EGP per meal. The standard size is an everyday portion, while large is there for bigger appetites, or for anyone who'd rather split one meal into two lighter ones.

But Wagba doesn’t just pride themselves on their chef-created food. If anything, it’s the freshness of it that beats out all competitors. “We freshly source and prep the ingredients across Wednesday and Thursday, do the big cookout on Friday night, and deliver Saturday,” explains El Naggar. “It's a tight window so a lot of quiet coordination goes into making that one day run smoothly, but that freshness is the whole point, so we protect it.”

As of now, Wagba delivers to New Cairo, Heliopolis, Nasr City, Shorouk and Madinaty. Their plan is to expand across all of Cairo, but they’re not in a rush. “We want to reach a lot more people, we're just doing it at a pace where the quality doesn't slip.” Their philosophy is quality, above everything. “Our ultimate goal is to become absolutely perfect for the people who choose to use us.”

Rather than just being a box of food that shows up at your door, the founders want Wagba to feel more like an essential and seamless extension of their customers’ healthy lifestyles. “We see Wagba evolving into something much closer to its users. If we can master that level of trust, consistency, and connection right here, that is a far bigger win for us than just opening up new cities or countries.”