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If you hire this pro, you’re covered by a money-back guarantee. Learn more
About
Private Chef • Weekly Meal Prep Service • Intimate Events
Private chef services for food lovers who'd rather be eating than cooking.
Southern Californian born, NYC trained. I spent over 13 years in New York's most celebrated kitchens. I worked at Tabla under the late Floyd Cardoz and was on the opening team of Jean-Georges' ABC Kitchen under Chef Dan Kluger, the restaurant that won the 2011 James Beard Award for Best New Restaurant. I went on to become Director of Culinary Operations for the group behind Charlie Bird and Pasquale Jones, and I led culinary operations for an exclusive Oscar-night Armand de Brignac Gold Party year after year.
For six years I was private chef to some of Manhattan's and the Hamptons' most discreet households, from intimate dinners in the city to live-in summers in Southampton.
Today I bring that standard home, cooking for the people you love.
Weekly Meal Prep
Each week I compose a menu around your household. I source, cook, package and deliver it, or prepare it in your kitchen. Every dish is labeled with its own reheating guidance.
Private Dinners
Celebrations and dinner parties in your home, with a custom menu, seamless service and complete cleanup. Your kitchen is left exactly as I found it. All entrée fish comes direct from San Diego fishermen.
La Jolla · Del Mar · Solana Beach · Rancho Santa Fe · Encinitas · Carlsbad · Oceanside
Share your occasion, date, guest count and what matters most to you, and I'll design your memorable evening and menu around it.
Overview
Hired 8 times
2 similar jobs done near you
Background checked
1 employee
10 years in business
Business hours
This pro hasn't listed their business hours.
Payment methods
This pro accepts payments via Cash, Venmo, and Zelle.
Services offered
Event type
Additional food/drink
Dessert
Cuisine types
American - casual
American - formal
Italian
Southern
Projects and media
Projects and media
Reviews
Customers rated this pro highly for professionalism, work quality, and responsiveness.
Exceptional 5.0
18 reviews
5
100%
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Read reviews that mention:
Daniel O.
Jun 1, 2026
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Hired on Thumbtack
We had the pleasure of having Sandra prepare our 40th anniversary dinner. We had our children and grandchildren, they all raved about the quality and flavors of the food. Her exceptional knowledge of ingredients was amazing. She used fresh ingredients and prepared them elegantly. We give Sandra 5 stars.
Details: Special occasion (birthday, anniversary, etc.) • 6 - 10 guests • Dinner • I'm flexible • Dessert • American - formal • Meal prepared onsite • Only once • My home, venue, etc.
Personal Chef
Eva R.
May 27, 2026
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Hired on Thumbtack
Wow I am so glad I found Sandra. I needed meal prep for a busy week and she came through on short notice. The food was excellent and the portions were generous. She accommodated my dietary restrictions/preferences and still made food way more delicious than anything I could have made.
Details: Regular meal • 2 guests • Lunch • Dinner • I'm flexible • American - casual • I'm flexible • Weekly • At the pro’s location • My home, venue, etc.
Personal Chef
Gillian B.
Aug 1, 2026
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Hired on Thumbtack
Sandra is a wonderful chef and a lovely person. She is extremely comfortable in a strange kitchen and navigated the MOST spectacular and memorable evening for my family and friends. We will be using her skills and talents again and she already feels like a friend.
Details: Special occasion (birthday, anniversary, etc.) • 11 - 20 guests • Dinner • Standard (basic ingredients) • American - formal • Vegetarian or vegan • I'm flexible • Only once • My home, venue, etc.
Personal Chef
David S.
Aug 2, 2026
Sandra made the most excellent meal for my family and me. Every dish was incredible and crafted with thought and care. She cleaned everything up beautifully too. Great dinner. We are all still thinking about it the next day.
Marc K.
Aug 30, 2026
Our family of five came to Oceanside for a wedding. We were lucky enough to find Sandra. And after numerous emails back-and-forth with quick responses,, we decided on a welcome dinner and a drop off breakfast. Our dinner was fantastic. Tuna Crudo, Cacio e Pepe, rockfish in a Thai curry sauce and sticky toffee pudding for dessert.The flavors and preparation of each dish were perfect. Our breakfast was just as good. Smoothies, yogurt parfaits with granola, fresh fruit, and energy bars. We enjoyed them while staring at the ocean. We can’t thank her enough for making our trip out west memorable. Highly recommended.
Credentials
Background Check
Sandra Kim
FAQs
What should the customer know about your pricing (e.g., discounts, fees)?
You're already spending this. Groceries, Uber Eats, that third trip to Whole Foods this week—it adds up.
Weekly meal service from $450 plus groceries.
Private dining starts at $155/person.
But here's what you're actually buying: 15+ hours back every week. Zero dinner stress. Ingredients from farms and boats that supply Michelin quality restaurants, not grocery stores. And the kind of consistent nutrition that makes you feel different.
What is your typical process for working with a new customer?
I start with one question - What would make your life dramatically easier?
Maybe it's walking in Tuesday at 7pm to dinner that's actually DELICIOUS! Maybe it's hosting 12 people without losing your mind. Maybe it's eating clean without thinking about it.
Then I build that. Custom menus around what you actually like and need. Ingredients from Carlsbad farms and local fishing boats—stuff Whole Foods can't even get. Everything coordinated around YOUR schedule.
What education and/or training do you have that relates to your work?
My culinary journey started right here in San Diego at the The US Grant hotel and Del Mar Race Track's exclusive suites, then took me to formal training at The Culinary Institute of America.
I spent over a decade in NYC's most demanding restaurant kitchens from Michelin-starred Jean-Georges' ABC Kitchen and ABC Cocina, to Danny Meyer's Union Square Events, serving at The Core Club, and executing all culinary operations for Delicious Hospitality Group—Charlie Bird, Pasquale Jones, and Legacy Records as their Culinary Operations Director.
I had the great fortune training directly under culinary legends the late Chef Floyd Cardoz (3-star New York Times, Top Chef Masters winner) and Chef Dan Kluger (James Beard winner, Food & Wine Best New Chef).
This led to luxury hospitality project management for Prodiect—the Met Gala team—executing from Ralph Lauren's west coast fashion show for 250+ A-list guests, leading culinary creative strategy for Jay-Z x Armand de Brignac's Oscar Night Gold Party for 300+ guests, and more such as directing JP Morgan Chase's Sundance Film Festival After Party with Lucali pizza and Parcelle wine.
I built my private chef practice organically through referrals, serving HNW and UHNW Manhattan and Hamptons clients achieving 92% repeat business serving everything from intimate dinners for 2 to events to 35+ guests, plus complete household meal management during Hamptons Summers.
I apply the same precision, creativity, and standards.
