Sahara Grace
Sahara Grace

Sahara Grace

Discounts available
Discounts available
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Introduction: **Hello Thumbtackers. Navigating the current situation as the pandemic changes is no easy task. To protect me, my family, my clients, and my community I do ask that proof of vaccination be provided if you choose not to wear a mask while I'm your home. Thank you for understanding.** I'm a freelance chef specializing in Seasonal New American cuisine. I am available for on-site services, as well as drop-off services. I consider my food a blend of all my favorite cuisines & food memories--I'm all about comfort food/flavors. My food is heavily influenced by my upbringing in Hawaii and my time spent in New York City. I believe in sustainable, healthy, and flavorful food. Currently, I'm exploring various ways to reimagine Filipino, Korean, Chinese, and Japanese dishes from a more plant-based standpoint. Simply put, I take pleasure in helping create lasting memories. Whether you're celebrating a special occasion, craving a homecooked meal, or just in the mood to try something new--I want to be part of that. So sit back and relax as I plan your menu, shop for ingredients, prepare and serve your meal. The best part: clean-up is included for on-site services.

Hired 1 time

Serves Carrollton, TX

Background checked

1 employee

7 years in business

Payment methods

Cash, Venmo, Zelle

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This pro indicated that they reviewed CDC safety guidelines for COVID-19 and pledged to do the following:

Maintain 6 feet of distance from customers

Wear masks during the job

Wear gloves during the job

Disinfect surfaces touched during the job

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55 photos

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Background Check

Sahara Grace Uy


  • What should the customer know about your pricing (e.g., discounts, fees)?

    I factor in the total price of preparing the meal. From menu planning, ingredient sourcing, equipment needs (disposables, rentals, cleaning supplies, etc.), labor, travel, to the style of service--everything is itemized and clearly communicated. This also includes how much leftover food you would like. I'm currently offering a discount of 10% off my service fee the first week of meal-prep/drop-off services for first-time customers. My daily labor rate ranges from $300/day to $600/day, depending on the style of service and number of guests. Packaged and plated dishes are calculated per portion. Hors d'oeuvres and some specialty platters are by the piece/guest count. Once the menu has been finalized I require a 30% non-refundable deposit to cover the cost of sourcing ingredients. If for any reason, the event is canceled, I will drop off any ingredients that have been purchased.

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

    1. First off, I want to get to know your needs and likes. From there, draft a menu based on what you're looking for and work out logistics (cuisine preference, kitchen space, equipment needs, dietary needs, service style, and budget). 2. Revise the menu as needed. Finalize menu, guest counts, and dietary/allergy restrictions 48 hours prior to the event. 3. Arrive 2 hours* prior to meal service (*some events require more set up time, which will be discussed when planning the menu). 4. Set up, cook, serve and clean up.

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

    I've worked in events and catering for most of my career. This included working inside the homes of many well-known and high-profile clients. I've also planned and executed several small private events on my own. Event companies I've worked for: Sonnier & Castle, New York, NY Neuman's Kitchen Events & Catering, New York, NY Olivier Cheng's Events & Catering, New York, NY Pier 60 Lighthouse & Currant, New York, NY Four Seasons Resort, Palm Beach, FL Creations in Catering, Honolulu, HI Ko'Olina Resorts (Marriott), Kapolei, HI

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