Chef Sacha Kupelian

Serves Burlingame, CA

35244

Hired 160 times

8 employees

13 years in business

$85/person

5.0

This pro accepts payments via Cash, Check, PayPal, and Venmo.

Next Service

Hours

Sun 9:00 am - 11:59 pm

Mon 9:00 am - 11:59 pm

Tues 9:00 am - 11:59 pm

Wed 9:00 am - 11:59 pm

Thurs 9:00 am - 11:59 pm

Fri 9:00 am - 11:59 pm

Sat 9:00 am - 11:59 pm

Credentials

Background Check

Sacha Kupelian
Completed on 1/24/2023

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.

Q&A

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. One of the amazing chefs I've worked under is Howard Ko (French Laundry and Restaurant at Meadowood).

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!

What questions should customers think through before talking to professionals about their project?

Know your budget and have any idea of what kind of event you are having. Is it formal or casual? What types of cuisine interests you? Have a set date in mind or limited range of dates for when you want to have your event. Get information about your guests. Does anyone have dietary restrictions or allergies? These will help the chef get the menu designed quickly with less revisions.