Chef Sacha Kupelian
Chef Sacha Kupelian

Chef Sacha Kupelian

Offers remote services
Offers remote services
$70/person
starting cost


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Responds in about 1 hour

Introduction: Some of the best things in life happen at the table. As a California chef, the inspiration for creating new and interesting dishes comes from the seasonal availability from the local produce. Sharing his love of food and taking guests on a journey of dynamic, unique flavors is one of Sacha's passions. He applies all of his creative assets to cook imaginative and inspired food that will enhance any occasion, large or small. Without sounding overly grandiose - if you need a chef at ‘the manor’ in San Francisco, or rented vacation villa in the Wine Country for an 8 course tasting menu with wine flights – WE GOT IT. Cooking for others is an altruistic act, but also so much more. Whatever the occasion, a casual dinner, an anniversary or a wedding. I get to create experiences through food. Cooking is an expression of who we are.
Overview

Hired 62 times

8 similar jobs done near you

8 employees

9 years in business

Payment methods

Cash, Check, Venmo

Social media

Instagram

Top pro status

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Reviews

Customers rated this pro highly for work quality, professionalism, and responsiveness.

Exceptional 5.0

42 reviews

5
98%
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Minna M.

Personal Chef

Chef Sacha, was amazing! From start to finish, this is the first time I hired a personal chef for a dinner party at home for my husbands birthday. Quality and good price. Everyone enjoyed and will hire him for future events.
Feb 28, 2021
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Verified
Rufie r.

Personal Chef

Chef Sacha did an AMAZING job with everything dish that was presented, it was just mouth-watering flavorful. Everyone enjoyed the food and it was definitely a wonderful experience for us all. Chef Sacha responsiveness from the very beginning was impressive, he definitely stood out from the other chef's. His professionalism during the entire process spoke volume to me, he engaged in conversations with us during dinner which was really great as we got to know him better. Thank you so much Sacha for making all of our night special-memories that will last a life-time. Hope to have you in our home again in the near future. Good luck with all of your future endeavors. Rufie & Friends
May 31, 2021
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Verified
Lisa L.

Personal Chef

Chef Sacha was amazing. My family had a fun and unique dining experience as we have not dined out in a long time. The ingredients were fresh, tasty and plated beautifully. We would highly recommend!
Mar 10, 2021
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Verified
Niki B.

Wedding and Event Catering

My husband’s 50th Birthday party was an amazing evening. Chef Sacha’s food was so incredibly delicious and everyone enjoyed watching him prep and prepare. Thank you for making our night so memorable!
Oct 11, 2020
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Verified
David S.

Personal Chef

Chef Sacha prepared a wonderful and exquisitely executed menu for a small family birthday dinner for my wife. Working with Sacha throughout the process was easy and natural. He offered some excellent menu suggestions based on the theme I gave him and communicating with him about changes was gratifying. His skills are as sharp as they come and the way that he thinks about food ensures an outstanding meal. Incredible flavor in each dish that he prepared. My family was bowled over by the meal.
Aug 19, 2020
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Verified

FAQs

  • What is your typical process for working with a new customer?

    I like to first have an initial consultation with the client to discuss their event. What's the occasion? Casual dinner party, anniversary, birthday, entertaining clients, girls night in? From there I can give them menu options that fit the occasion based on their budget. After that I'll address any dietary restrictions to fine tune a menu. Once the client agrees that I am the right fit for them I take a 50% deposit a week prior to the event to cover shopping, and the remainder is due the day of the event.

  • What education and/or training do you have that relates to your work?

    Being a Bay Area native I've worked at a wide range of eateries. Upscale restaurants with white glove waiters and an excessive number of salad forks to your local neighborhood haunts. Some of the amazing chefs I've worked under are Howard Ko (French Laundry and Restaurant at Meadowood) and Lisa Boisset (AquaKnox and Masa's).

  • How did you get started doing this type of work?

    I was a paramedic before I was a chef. As much as I enjoyed the self-satisfaction of helping people and saving lives I felt I needed to make a career change, something I was more passionate about. At times during shift, we would sit in our ambulance waiting for our next call. Sometimes an hour would pass till dispatch gave us a call. During that down time I would be reading cookbooks like L'Atelier de Joel Robuchon or Grand Livre de Cuisine d'Alain Ducasse. Once I got into my first kitchen, I loved every moment of it. The heat, the stress, the yelling... I knew this is where I belonged!

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