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Private Chef Services

Pan to Plate, Next Level Quality Drink Programs, Wine Pairing – Perfect for weddings, birthdays, holidays, yacht dining, cocktail parties and special events.

Restaurant/Café Consulting: Professional background experience on menu development, building restaurant kitchens, costing, training and control systems, health board approval, suppliers.

Chef Bio

Chef Sarah Kashani is a veteran of the Vancouver Restaurant Scene and has over 34 years of experience in the restaurant industry. She has previously owned her own boutique restaurant (Highly Acclaimed “Invitro”) and has been Executive Chef in several restaurants. Sarah has years of experience in catering, creating intimate dining experiences for VIP clients, celebrities, athletes, and large events such as weddings.

Kashani is a graduate of the Art Institute of Vancouver, Dubrulle in World Cuisine and her dishes are inspired by a variety of diverse cultural regions. Her signature menus feature food fresh from the garden, ocean and land. She is known for creating deceptively simple dishes packed with flavour, for rule breaking, and for presentations with an exquisite sense of artistry. Over the last 6 years Sarah has focused on her own Private Chef Business creating long lasting memories for her clientelle.

Sarah in the Media

Learn more about Chef Sarah in the following links to media publications:

Daily Hive Daily Hive 2014 ICI Vancouver Dished Vancouver Vancouver Magazine Vancouver Is Awesome Scout Magazine Yelp Reviews: Invitro Vancouver Is Awesome: 2018 Vancouver Farmers Market

🎄Holiday Offerings

🍢 Holiday Canapés

Canapés are available for cocktail-style events and will be curated directly with the chef to suit your menu and vision.

Holiday Roast Turkey Dinner

A full traditional roast turkey dinner complete with homemade stuffing, rich gravy, seasonal salads, and festive sides. Turkeys must be pre-ordered well in advance to ensure availability during the busy Christmas season, so early booking is strongly recommended.

Cocktail/Canapé/Starters

Caviar & Oysters with red wine mignonette.

Caviar on Madeleines with homemade Creme fraiche, preserved lemon.

Caviar & Fried Chicken creme fraiche, fried chicken creamed corn blini.

Caviar with Blini, Smoked Salmon (or no smoked salmon if preferred) creme and dill – salty and creamy with lemon.

Seafood and Lobster Rolls with Japanese mayo and secrets served with garlic butter, fresh lemon and micro arugula.

Foie Gras Mousse with Cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts.

Ceviche with seasonal fresh fish and fresh tortillas chips – fresh citrus  and pineapple juice, cilantro, jalapeño, serrano and red chili.

Spicy Tuna & Sesame with Japanese mayo, chilli, lemon, crispy rice micro and flowers.

Albacore Tuna Tataki with grapefruit, orange, lime and yuzu, micro-flowers.

Albacore with maple miso with pineapple yuzu on rice pillow, topped with caviar.

Beef Empanadas with chimichurri with puff pastry – these are sweet, spicy, soft and yummy.

Crudo with Albacore or Salmon passion fruit ,citrus, sesame, green apple and maple miso

Nori Seaweed fresh crab, pineapple yuzu, citrus pepper, served with wasabi powder.

Clams & Chorizo with Prosecco, tomato ,preserved lemon, garlic, chilli and shallots.

Wild Mushroom “Pop Tart” with asiago and champagne sauce and porcini & truffle, finished with truffle infused honey.

Crab “Pop Tarts” with phyllo, gruyere, preserved lemon and shallots and tarragon and Champagne sauce.

Fillet o Fancy Ling Cod Sliders with caper lemon tartar , apple coleslaw

Roasted Bone Marrow with crusty toast and confit garlic, cherries and fig jam.

Antipasto Grazing Table with spreads, olives, cheese, caviar, smoked salmon and fresh fruit – tomato compote, almond romesco, fresh herb chimichurri. Very beautiful and lush / showstopper (counts as 2 options / for parties of 6 or more) antipasto grazing table (pictures upon request).

Macedonian Feta, Apricot, Rosemary Phyllo with truffle honey and sesame and figs.

Wild Scallops preserved lemon, garlic, fennel, green apple puree, avocado mousse and duck prosciutto.

Mini beef sliders with oven dried tomato, arugula, caramelized onions and roasted garlic aioli.

Mini crispy chicken sliders with spicy mayo on Hawaiian rolls, homemade dill pickles, iceberg and spicy mayo crunch.

Dominican Meatballs with ginger, garlic and water chestnuts, and topped with green onion.

Soups & Salads

Watermelon Salad with Macedonian feta, pumpkin seeds and citrus dressing with fennel, dill, basil and watercress – citrus forward and refreshing.

Heirloom Tomato Salad with strawberries with basil , parmesan, pumpkin seeds and citrus dressing, with fennel, dill, basil and watercress – citrus forward and refreshing.

Buffalo Burrata with fresh basil, strawberries, basil and seasonal greens and truffle oil  – creamy and bright.

Beets & Burrata citrus-poached beets with white balsamic, grapefruit, wild honey, orange, seasonal farmers market greens and pine nuts.

Preserved Okanagan Peach & Burrata Warm preserved Okanagan peaches glazed in their own syrup, paired with fresh burrata, sweet pink-pickled fennel, delicate duck prosciutto, toasted pistachio crumble, and a peach–white balsamic dressing. Finished with a whisper of truffle honey and micro basil.

Fresh Berries & Stone Fruit with rosewater and goat cheese, pistachio and season greens.

Farmers Market Butternut & Arugula with pumpkin seeds, goat cheese, roasted heirloom beets and fresh farmers market finds – rosewater dressing/or herb dill.

Lobster & Prawn Bisque   made over 3 hours with lobster and delicious homemade stock.

Wild Mushroom Soup with black truffle.

Handmade Fresh Pasta

Butternut Squash Ravioli  with shallots, garlic, rosemary, thyme, brown butter, sage, asiago and pine nuts.

Pumpkin Ravioli with Brown Butter & Hazelnuts Handmade pumpkin ravioli tossed in nutty brown butter, sage, and toasted hazelnuts.

Lemon Ricotta Cannelloni with Sun-Dried Tomato & Black Truffle Cream Fresh ricotta and lemon–filled cannelloni baked in a velvety sun-dried tomato and black truffle sauce.

Squid Ink Pasta with Spicy Arrabbiata, Scallops, Argentinian Prawns & Micro Arugula Handmade squid ink pasta tossed in a bold spicy arrabbiata sauce, topped with seared scallops, Argentinian line-caught prawns, Thai basil, and micro arugula.

6-Hour Bolognese with fennel sausage, large mirepoix, tomato, white wine and beef stock, served with fresh homemade pasta, grana padano.

Fresh Pasta Carbonara with prosciutto, confit garlic, parmesan cream, basil and micro arugula.

Foraged Mushroom Gnocchi local mushrooms, with rich cognac sauce and pecorino – rich and flavour forward.

Porcini Mushroom Ravioli truffle, ricotta, Boursin, cognac, and brown butter with pine nuts, and sage.

Creamy Caramelized Leeks Tagliatelle braised leeks, dry white wine, charred artichokes, preserved lemon, asiago and parmesan.

Dungeness Crab Cannelloni  with arrabbiata fume with caviar and preserved lemon, fresh basil and parmesan crisp.

Fresh Linguini Alfredo Argentinian Line Caught prawns, preserved lemon, garlic, full cream, parmesan and black peppercorn.

Gnocchi (GF) with lemon, garlic, sundried tomato, micros, brown butter and pine nuts.

Main

Dry Aged Filet Mignon with red wine Demi served with truffled mushrooms with fresh herbs and roasted potatoes or with sweet potato mash and apricot butter.

Beef Tenderloin Wellington with mushroom duxelles, puff pastry, spinach crepe, Demi with celeriac puree

Basque Braised Beef Short Rib kalamata olives, roasted orange and preserved peppers and red wine and farmers market seasonal veg

8-Hour Braised Beef Short Ribs malbec, fennel, rosemary, thyme, fresh oregano, served with lemon greek potatoes and seasonal sides.

Seafood Hotpot Prosecco, seasonal shellfish, fresh fish, aromatics, stock, and butter, Bouillabaisse style,(family style).

Scallops & Prawns with Pineapple, Lime & Crispy Seaweed Seared scallops and Argentinian line-caught prawns dressed with pineapple, lime, and lemon, Serrano chili, jalapeño, and sumac. Finished with crispy seaweed for texture.

Seasonal Fish Sashimi with Yuzu, Maple & Miso Ultra-fresh seasonal sashimi with a bright yuzu–maple–miso dressing, micro flowers, and toasted pumpkin seeds.

Pan Seared Branzino whole fish-head on- stuffed with cedar, rosemary, thyme, tarragon, lemon, orange, lime and grapefruit, seared with Prosecco and topped with caviar, served with seasonal vegetables (family style).

Seasonal and Sustainable Fresh Fish olive oil and dry rubbed fresh seasonal fish filet, with leek sauce, lemon greek potatoes and seasonal sides.

Fresh Lobster & Crab with seasonal sides – Market Price.

Crispy Pork Belly with Yuzu–Maple–Miso Glaze Slow-braised, crisped pork belly finished with a bright yuzu–maple–miso glaze and served with a seasonal vegetable side. Glossy, bold, and deeply addictive.

Sumac Persian Chicken with dried black lime and saffron butter – torched and cooked pan seared – Persian style with seasonal vegetables.

Spinach Crêpe with Wild Mushroom Truffle Duxelle, Mornay & Caviar A delicate spinach crêpe wrapped around a rich wild mushroom and truffle duxelle, finished with warm Mornay sauce, a crown of caviar, and a crispy potato gaufrette. (Can add duck prosciutto)

Pork Tenderloin with Truffle Mushroom Duxelle, Duck Prosciutto & Port Demi with Sun-Dried Tomato & Preserved Lemon Relish. Seared pork tenderloin layered with a wild mushroom truffle duxelle and thin-shaved duck prosciutto, finished with a deep port wine demi. Brightened with a vibrant sun-dried tomato & preserved lemon relish for acidity, colour, and balance.

Coconut Roasted Cauliflower & Tofu with coconut milk, ginger and cilantro, lime leaf (vegan), served with Persian bread.

Laksa Pork & Vegetable Dumplings Pork and vegetable dumplings served in a fragrant laksa broth with red curry paste, lime, tamari, miso coconut milk, shredded toasted coconut, cilantro, green onion, and chili crunch.

Desserts

Dark Belgian Chocolate Mousse With freeze-dry raspberries and gold.

Fresh Fruit Cloud Meringue Lemon Curd. With fresh seasonal fruit (rosewater option).

Tiramisu mascarpone, espresso, vanilla, Grand Marnier, cocoa and cream.

(GF) Dark Chocolate Fudge Cake with rosemary sea salt caramel and fresh fruit.

Dubai-Style Pistachio Chocolate Bar — Reimagined A Dubai-inspired pistachio and dark Belgian chocolate dessert featuring layers of rich Belgian chocolate, pistachio, and crisp kataifi pastry, served with vanilla bean ice cream.