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Sasha F. — Senior Private Chef from Canada

Sasha F.

Senior Private Chef

Canada 2-3 years
Open to offersNew to Platform
Languages
EnglishSpanish
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About

Sasha N. is a distinguished private chef with over 16 years of international expertise across luxury villas, retreat centres, and wellness properties in Nicaragua, Mexico, southern Spain, and The Bahamas. Trained at Matthew Kenney Culinary, she specializes in high-end, raw, plant-forward, and allergen-focused cuisine. Her culinary journey is marked by a commitment to intuitive menu creation, elegant plating, and local sourcing. Known for her leadership in kitchen operations, Sasha has frequently been rebooked for long-standing retreat partnerships, serving diverse culinary experiences in high-demand environments. She has led multiple culinary projects like the development of bespoke raw vegan menus for the Light Body Expansion Kundalini Retreat in Tulum and managed high-capacity weeks at La Bahía Beach Hotel. Sasha combines her expertise in Menu Design & Nutritional Planning, Market Sourcing, High-End Plating & Presentation, Food Sensitivity & Allergen Awareness, and team leadership to provide exclusive culinary services for discerning clientele worldwide.

Experience

  • Private Retreat Chef

    Light Body Expansion Kundalini Retreat with Radia · 2026 — 2026
    Developed and implemented a custom raw vegan menu for a Kundalini yoga training. Sourced specialty ingredients from Tulum and nearby areas. Maintained a composed kitchen environment while preparing and serving daily meals including first and second breakfast, lunch, dinner, and raw desserts.

  • Private Retreat Chef

    We Are Nayade, Rise & Renew Retreat · 2026 — 2026
    Prepared meals for 12 international retreat participants, integrating a primarily plant-based menu with some dairy, egg, and fish options. Delivered daily first breakfast, second breakfast, lunch, and dinner.

  • Retreat Chef

    Sol & Sea Retreat with Lab Victoria · 2026 — 2026
    Organized a local kitchen support team, assigning tasks and developing effective service systems. Coordinated meal times in relation to retreat activities to ensure proper guest nourishment throughout the day. Adapted to various dietary restrictions, serving gluten-free, dairy-free, and vegan options.

  • Retreat Chef

    Surf With Amigas · 2020 — 2025
    Served as Head Chef during five consecutive high seasons, creating a signature menu titled 'Surf Cuisine for Modern Times' tailored to guest preferences and schedules. Oversaw meal preparation for 15–25 guests, focusing on performance nutrition, local ingredient sourcing, and allergy accommodations. Led a kitchen team in a remote setting while ensuring smooth service flow.

  • Retreat Chef

    Rise Up Surf · 2023 — 2025
    Managed simultaneous retreats for Surf With Amigas and Rise Up Surf, catering to high-capacity weeks accommodating up to 25 guests. Supervised four kitchen assistants to guarantee timely meal delivery.

  • Pop-Up & Villa Chef Roles

    Nicaragua & Mexico · 2017 — 2025
    Provided chef services for various luxury villas and high-end pop-up dinners focused on wellness across Nicaragua. Led wellness programming and culinary workshops during events like Rancho Santana Wellness Month and Winter Wellness Getaway in Tulum.

  • Retreat Chef

    Flow with Britt · 2022 — 2024
    Served as Head Chef for four silent 'Detox Beyond Words' retreats, focusing on maintaining a peaceful kitchen atmosphere while utilizing organic finca-grown ingredients.

  • Menu Developer

    Start a Juice Bar · 2020 — 2023
    Created a wide array of wellness-centered food and beverage menus suitable for juice bars and cafés across over 10 countries. Delivered cost-effective recipes that align with branding while emphasizing aesthetics, flavor, and functionality.

  • Retreat Chef

    Yoga Spirit Circle · 2019 — 2023
    Led culinary operations for 25 participants during consecutive yoga retreats, providing daily plant-based meals and desserts. Conducted themed events such as wood-fired pizza nights and various culinary workshops.

  • Co-Founder & Retreat Chef

    Apoyo Lodge (now Villa Laguna) · 2010 — 2016
    Collaborated in establishing a private retreat environment within a protected natural reserve. Managed culinary services, designed menus, and coordinated holistic retreat experiences emphasizing local organic ingredients and a focus on clean living.

  • Kitchen & Teacher Training Program

    Sivananda Ashram · 2010 — 2010
    Participated as a Karma Yogi, assisting in high-volume meal preparation for up to 250 guests daily in a structured kitchen setting. Completed yoga teacher training, gaining insights into leadership and yogic philosophy.