Private Chef

Sarah Kashani

Private, Artful and Intimate Experiences


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



Canned Products

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

Pricing: 125 ml – $8.00 250 ml – $15.00

 Charcuterie set: 5 cans for $20.00 or 3 cans for $14.00

*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.

Frozen Take-Home Line

The following items are available online for shipping on our Contact Section.

Vegetarian Florentine Lasagna Handmade pasta (egg yolk, cream, olive oil, flour), homemade marinara, roasted vegetables: peppers, zucchini and eggplant, lemon, ricotta, mozzarella and parmesan. S&P

$30.00 for 4 ppl.

Butternut Squash Ravioli Handmade pasta (egg yolks, cream, olive oil, flour ), boursin, roasted butternut squash , sun-dried pesto (pine nuts), parmesan, lemon, fresh and dried herbs. S&P


Vegan Butter Chicken Vegetable oil, onion, garlic, ginger, turmeric, garam marsala, curry powder, coriander, cardamon , tomato paste, coconut milk, tofu, cauliflower , lemon and cinnamon, fresh cilantro, S&P

$25.00 for 2 people (1 litre)

Fennel Sausage Bolognese Pork Fennel Italian sausage, carrots, onions, garlic, farmers bacon, bay leaf, white wine, beef stock, tomato paste, fresh herbs, Italian spices, cream and parmesan. S&P


Truffled & Extra Creamy Mac&Cheese Macaroni , béchamel, cheddar cheese, hot sauce, parmesan and truffle oil. S&P

$14.00 for 2 people.

Handmade Fettuccine egg noodles made with cream, olive oil, egg yolks and sea salt


Marinara Sauce with tomato, peppers, carrot, celery, onion and spices with white wine.


Pork Belly with fava bean puree.


Meatballs with water chestnuts, ginger, garlic and mirin, in a pineapple ginger sauce.


Basque Beef Short-ribs Boneless beef ribs, beef demi, red wine, mirepoix fresh herbs, tomato paste, bacon, butter, kalamata olives and fresh orange. S&P.


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.


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

Roasted Peppers 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)

Braised Jackfruit Casserole blackened poblano red pepper, almond gremolata.

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


Coconut Tofu Cauliflower, tofu, turmeric, coriander.

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


Mini Baguette Served warm, sea salt, butter, olive oil.

Saffron Rice Basmati, Mexican saffron, butter, salt. (GF)


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

Argentinian Prawns Habanero, serrano, red chili. (GF)

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)

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

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

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


Spanish Pasta 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.

Vegetarian Florentine Lasagna  Handmade pasta (egg yolk, cream, olive oil, flour), homemade marinara, roasted vegetables: peppers, zucchini and eggplant, lemon, ricotta, mozzarella and parmesan. S&P (V)

Meat Lasagna Handmade pasta (egg yolk, cream, olive oil, flour), homemade marinara, lean ground beef, farmers bacon, carrots, celery, onion, mozzarella, ricotta, parmesan.

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)


Chorizo, raisins, olives, egg. Chimichurri.

Fennel Sausage Garlic, olive oil, white wine.

Meat & Cheese Board Assorted meats and cheeses with cans of spicy eggplant, preserved pepper, chimichurri, romesco and marinated olives.

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

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

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.

Grilled Pineapple Cornbread With dulce de leche.



GF: Gluten-free.     

DF: Dairy-free.     

V: Vegetarian.   

VG: Vegan.

Book Sarah

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

chef sarah kashani

Check some of the reviews from Take a Chef

5/5 Miguel Herrera

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 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.

4.8/5 Marie-Eve Guillotte

Very positive experience. Sarah was professional, even involved our daughter in the cooking of pasta and she had a blast.