Get to know me better
I love creating healthy, nourishing plant-based cuisine while never jeopardizing quality or flavor.
As a consultant, I currently create tailored menus for clients ready to open plant forward cafes, restaurants, and juice/smoothie bars worldwide. Clients range from Canada and the United States to Seychelles, Saudi Arabia, the Philippines, and Managua, Nicaragua.
It is always my intention to provide clients with creative, on-brand menus which are both aesthetically pleasing, flavorful, nutrient-dense, cost-effective, and functional based on the desired concept.
With each menu, I consider:
a.) Consistency of Output: recipes need to result in the desired measurement consistently. This will reduce waste and create consistency in taste.
b.) Proper Inventory: have the right ingredients, as well as the ideal number of items in inventory, that will prevent spoilage and reduce labor costs, ultimately saving the business money.
c.) Great Taste + Functional: great clean, fresh recipes not only have to be palatable but also functional in their nutritional benefit to the body.
In addition to menu writing and development, I also extend my services in recipe testing, food photography, and brand identity.
I am the perfect candidate for your next plant-based related project or endeavor as I have over a decade of experience in my field as a Matthew Kenney Culinary chef. I was co-founder of a successful private retreat space in Nicaragua for seven years. Since then, I have cheffed for countless private villa clients and boutique yoga, wellness, and surf-related retreats across Nicaragua and the south of Spain.
Seasonal, local produce and fare are emphasized. Dishes celebrate vibrant, nutrient dense whole foods while never jeopardizing quality or flavor. Processed, packaged food stuffs are avoided at all costs and sauces, dips and dressings are made from scratch. Recipes are free of meat, dairy, gluten, processed soy, refined sugars and oils and other allergens or sensitivities are accommodated upon request.
For me, cooking is...
It's everything. It's a lifestyle. It's mindfulness. It's culture. It's about nurturing others and coming together. It is a political statement.
I learned to cook at...
I first learned to cook at an ashram in the Bahamas in 2010. Afterward I was Grace Van Berkum's kitchen assistant for six months in Granada.
A role model in the kitchen is...
David Zilber, Pascal Baudar, Mike Bagale and Anthony Bourdain.
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.
As a Private Chef, I can offer you:
Simply tell me what you're craving! I would love to create the perfect menu for your special occasion in Aposentillo.
I can do weddings, birthdays and corporate events in Aposentillo. You name it!
Because "sharing is caring". I would be happy to teach you all sorts of techniques and recipes in Aposentillo.
Trust me as a culinary consultant to help you with your concept in Aposentillo.
Book your experience with Chef Sasha
Specify the details of your requests and the chef will send you a custom menu just for you.