It seems like there's a much greater scope for casual/ad-hoc delivery than production, based on the safety/certification issues. Of course, there are still potential risks with poorly trained/equipped transport workers letting your food get too warm|cold|stale, etc.
I was thinking a little while ago about how we're almost at the point of making the digital timer pizza-box from Snow Crash a reality -- or in my scheme, something more useful, like a data logging thermometer.
It might be a little clunky still, but if you established some sort of ongoing service, an upfront purchase/loan/amortised lifespan device might make it practical to have a little temp + humidity + realtime clock with bluetooth/nfc comms to talk to your phone when your food gets delivered. And you have a solid audit trail if anything turns out dodgy.
Are these generally off-work or out-of-work chefs, or people specifically setting up to provide this service? In the TC article, it sounded like a current restaurant chef; in that case, isn't it basically takeaway?
I've always thought the game changer in this field would be based around bulk orders (group buying) - e.g., cheaper curry dish for you if others in your office or immediate area group together to improve scale efficiency for the chef and delivery.
Regardless of legality, there are food safety issues. I wrote about how the traditional peer to peer doesn't work for food: http://blog.munchery.com/2011/11/pro-to-peer-a-new-paradigm/