Chef Sasha Friess

Private Chef In Managua

When preparing a menu, sourcing vibrant and abundant produce from the local terroir and region is of utmost importance to create dishes which highlight seasonality and support and celebrate local producers and suppliers.

Dishes are always prepared fresh and only the highest quality seasonal and local produce is sourced. All sauces, dips, dressings and raw desserts are made daily and processed, packaged, refined food stuffs are avoided at all costs.

The cuisine is free of common sensitivities such as dairy, processed wheat, corn, soy, refined sugars and oils and any other dietary restriction or allergy is accommodated. Sustainable seafood and dairy may be incorporated upon request.

“It is my passion to host and nurture guests. I love when others can experience food to be both beautiful, nourishing, and nutrient dense without ever jeopardizing quality or flavor.”

“As a mindful chef, I always work to instill all food with intention, love and care. Each dish is a form of art and magic.”

For me, cooking is...

Cooking is my language of love. I love to nurture and nourish others with healing whole foods.

I learned to cook at...

I was self-taught until I took formal training with Matthew Kenney Culinary in 2015.

A cooking secret...

Source only the finest local, seasonal ingredients. Hand pick produce and work mindfully in the kitchen to instill all food with thought, love & care.