Chef Sasha Friess
Private Chef in Tulum
Get to know me better
Plant-forward private chef trained at Matthew Kenney Culinary, specialising in refined villa and retreat dining in tropical destinations.
When preparing a menu, sourcing vibrant, abundant produce from the local terroir is central to my approach. I create dishes that celebrate seasonality while supporting and honoring local producers and suppliers.
All dishes are prepared fresh using the highest-quality seasonal ingredients. Sauces, dips, dressings, and desserts are made daily, with a strong emphasis on whole foods. Processed and refined ingredients are intentionally avoided.
My cuisine is naturally free from many common sensitivities, including dairy, processed wheat, corn, soy, refined sugars, and oils. I am highly experienced in accommodating dietary preferences, restrictions, and allergies. Sustainable seafood and dairy may be incorporated upon request.
I am passionate about creating dining experiences that are both visually striking and deeply nourishing — vibrant, flavour balanced cuisine that never compromises on quality or aesthetic. As a mindful chef, I approach each dish with intention, love and care.
More about me
For me, cooking is...
Cooking is my language of love. I find joy in nurturing and nourishing others through vibrant, healing whole foods.
I learned to cook at...
I began my culinary path in the Sivananda Ashram kitchen in the Bahamas, later complementing my self-taught foundation at Matthew Kenney Culinary.
A cooking secret...
Source vibrant local ingredients, hand-pick produce, and work mindfully to create nourishing, beautifully balanced dishes.
Book your experience with Chef Sasha
Specify the details of your requests and the chef will send you a custom menu just for you.
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