Private Chef Services

Personal Chef : Simply tell me what you are craving! I would love to create a special menu for your special occasion! 

Catering/Pan to Plate/ Next Level Quality/ Drink Programs / Wine Pairing: Perfect for weddings, Birthdays and special events.

Other Services: Staying in Vancouver and need a chef for your holiday? Special menus and services available upon request.

Cooking Classes: Learn techniques and recipes to people of all ages.

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

Chef Sarah Kashani

Check some of the reviews.

5/5 Miguel

Chef Kashani made our event incredibly special. Her cooking genuinely blew our minds and her personality made the whole experience extremely fun. I couldn’t recommend her enough for any event.

5/5 Dolly – Dec 22

Chef Sarah is exceptional in so many ways. She is personable when needed, quiet when needed, helpful, and an extremely talented chef. Her dishes stole the show. Each was bursting with flavor. Highly recommend it!

5/5 Michael – June 22

Chef Sarah was the key to giving my mom an amazing 75th birthday. A delicious 5 course meal made with ingredients picked fresh the day before. She was fun and entertaining and talked to my mom – who loves to cook – about the culinary art. One of the best parts was she went at our pace spending well over 5 hours with my family. By the time she left, everything had been cleaned and put away leaving no trace other than 7 happy adults, and even a 10 year old picky eater. Thank you Chef Sarah for making my mom’s birthday such a special experience for all.

5/5 Shab

Sarah was wonderful. She was polite and kind, and her dishes were phenomenal. The presentation and the taste were amazing. Really enjoyed it! She left the place spotless! It was just perfect.

5/5 Paul – Dec 22

Amazing dinner and 60th birthday celebration. Memorable and delicious! My four adult kids, wife and I all debated which course was the favourite. All were fantastic. Great portions, presentation and quality ingredients. And Sarah was a lively, lovely and engaging guest in our home.

5/5 Diana – Jan 23

Sarah was just amazing, we had her over for dinner and from the minute she walked in, I knew we were in for a fun experience. From the unique menu, the on-point presentation, her big personality, lively conversation and the tasty and extraordinary food! We had such a lovely evening.

5/5 Christine – Nov 22

Sarah was friendly,fun and an amazing chef! Had a great meal and did not have to worry about anything! Would do it again for sure! Thank you.

A La Carté Menu

With a well-rounded background in ethnic cuisine, Sarah offers a variety of dishes inspired by different cultural regions. Here is a select list of Sarah’s signature dishes.

Suggested Menu. Available for small and large parties, weddings and events.


Mixed Peppers
Peppers medley, olive oil, garlic, chili flakes, preserved lemon. (GF) (DF) (VG)

Charred Mixed Roots Seasonal root vegetables, red onion, garlic, shallots, lime. (GF) (V) (DF Available)

Marinated Olives Mixed olives, rosemary, thyme, oregano, citrus. (GF) (DF) (VG)

Heirloom Tomato Salad Heirloom tomatoes, dill, oregano, arugula, fennel, berries, olive oil. (GF) (DF) (VG)

Roasted Eggplant Tomato, monterrey jack, basil. (GF) (V)

Truffle Mushrooms Assorted mushrooms, thyme, rosemary, sage, truffle oil. (GF) (V)

Buffalo Burratta with fresh basil , strawberries, basil and seasonal greens and truffle oil.

Beets and Burrata with white balsamic, honey, orange, grapefruit, rosemary, oregano and pine nuts.

Farmers Market Butternut with arugula with walnuts , goat cheese and roasted heirloom beets, basil and dill dressing.

Watermelon Salad With Macedonian feta, watercress, pumpkin seeds, fresh shaved fennel, micro-herbs and citrus dill dressing. (GF) (V)

Wild Mushroom “pop tart” with asiago and Champagne sauce and secrets.


Coconut Tofu Cauliflower, tofu, turmeric, coriander.

Grilled Eggplant Terrine Crispy kale, roasted root vegetables, cashew almond cheese, balsamic reduction, olive oil and fresh herbs.


Caviar on Madeleines  with homemade creme fraiche and preserved lemon.

Caviar with Blinis creme fraiche, smoked salmon,( or no smoked salmon if preferred) and dill – salty and creamy with lemon.

Caviar & fried chicken and homemade creamed corn on fresh blinis.

Anchovy Toast
Baguette, confit garlic, tomato, white anchovy. (DF)

Argentinian Line Caught Prawns with preserved preserved lemon and garlic. (Extra large fresh prawns)

Sautéed Calamari Squid, poblano, preserved lemon. (GF)

Whole Seasonal Fish Pan seared, rosemary, pine, thyme, citrus. (GF)

Citrus Ceviche Seasonal fish, prawns, lime, lemon, orange, chili, tortilla. (DF)

Red Snapper Tostada Crispy fish, tortilla, avocado, salsa, arugula, ricotta, cilantro.

Scallops & Bacon Scallops, bacon, apple, avocado, fennel. (GF)

Clams done bouillabaisse style with Prosecco ,fresh herbs, lemon and grass-fed butter.

Crab “pop tarts” with phyllo, gruyere and tarragon and Champagne sauce and secrets.

Seafood Hotpot Seasonal shellfish, preserved lemon, capers, chilli, shallots, white wine. (GF)

Canned Albacore Tuna Wagyu fat, fresh grapefruit, confit garlic crostini. (DF)

Olive oil Poached Seasonal Fish with leek sauce and roasted potatoes and seasonal vegetables.

Spanish Braised Baby Octopus Kalamata olives, shallots, oven-dried tomatoes, baby red potatoes. (GF)


Carbonara Serrano ham carbonara, confi garlic, basil.

Ravioli Squash, leek, basil, oregano, thyme, grana padano, cream. (V)

Sausage Ravioli Parmesan, fennel sausage, preserved peppers and preserved lemon butter.

Handmade Rock Crab Ravioli  with leeks cream and artichokes, caviar.

Braised Mushroom Porcini   homemade pasta with rich mushroom cognac sauce and pecorino.

White Truffle & Porcini mushroom ravioli with sage butter and pine nuts

Bolognese Spicy sausage bolognese, white wine, rustic mirepoix, tagliatelle.

Dungeness Crab Cannelloni with Arrabbiata fumé.

Agnolotti Arrabbiata with handmade wild mushroom ravioli, sautéed arugula, shaved grana padano. (V)

Leaks & Cream Handmade fettuccini, asiago, olive oil, lemon. (V)

Paella Argentinean prawns, chicken, fennel sausage, red pepper, garlic, rice. (GF)


Foie Gras mousse with cognac on brioche with figs and balsamic onion reduction topped with toasted walnuts

Chorizo, raisins, olives, egg. Chimichurri.

Fennel Sausage Garlic, olive oil, white wine.

Antipasto Platter with spreads, olives, cheese & metas, fresh fruit. Almond Romesco, chimichurri, citrus & spicy peppers, and roasted eggplant spread. (Can be modified)

Dominican Meatballs Pork, ginger, pineapple, water chestnut. (DF)

Basque Beef Short Ribs Sichuan peppercorn, olives, rioja, orange. (GF)

Beef Short Ribs with fresh herbs, red wine demi, roasted potatoes.

Homemade Barbecue Ribs Rack of ribs dry-rubbed with homemade barbecue sauce.

Roasted Pork Belly Pork belly, paprika, sea salt with smoked fava purée. (GF)

Braised Pork Cheeks Red wine, pimentos, salads and fresh herbs, smoked paprika, served with creamy polenta.

Braised Rabbit White wine, butter, fennel, celery, potatoes, thyme, rosemary and sage. With roasted seasonal vegetables or fresh-pulled fettuccini.

Dry Aged Filet Mignon 8oz filet mignon, sea salt, oregano, thyme. (GF)

Chicken with Pimientos Crispy chicken thighs, dry infused lime, sumac, lemon, Mexican saffron. (GF)

Bone Marrow Confit garlic, cedar infused cherries, vermouth figs.

Lemongrass Chicken Dumplings Red wine mignonette, toasted peanuts and sesame. (DF)


Milk Chocolate Mousse With freeze-dry raspberry dust and passionfruit ice.

Rosewater Merengue (In the style of Baked Alaska) Fresh seasonal fruit and Tahitian vanilla.

Creme Brûlée With freeze-dry raspberry dust (matcha optional)



GF: Gluten-free.     

DF: Dairy-free.     

V: Vegetarian.   

VG: Vegan.



Canned Products

Made by Chef Sarah Kashani. Items can be order online for shipping on our Contact Section or in select locations.

*Shipping Not Included

Spicy Eggplant – garlic, tomato, red pepper, paprika, chipotle, lime juice, lemon juice, orange, pepper, salt.

Preserved Peppers – chilli flakes, sugar, olive oil, lemon juice, salt, pepper, preserved lemon.

Chimichurri – parsley, olive oil, garlic, lemon, lime, orange, chilli flakes, honey.

Romesco – shallot, garlic, roasted red pepper, paprika, orange, lemon, almond, tomato.

Marinated Olives – citrus, fruit juice, garlic, rosemary, thyme, bayleaf, chilli flakes, olive.

Book Sarah

To book Sarah, call 604-992-6224 or use the form below.


To be paid in full within 24hrs of booking.
Refund Policy or Cancellation Policy:
Can reschedule if needed. Only Mondays or Tuesdays for reschedule dates are available. Additional fees may be added for fresh ingredients.
Prior to 4 weeks from booked service date only 50% will be refunded.
After 4 weeks 0% will be refunded.
The guest understands what is outlined will be provided, last minute changes will
not be allowed for consideration 5 days before the event. Please note allergies to nuts or any severe allergies to be considered before the event.

We accept square up payments including VISA, Mastercard, AMEX & Apple Pay.