Hi, I’m Sarah.
Sarah And Her Team

I create memorable dining experiences with over 10 years in hospitality—combining high standards, great service, and creative cooking (especially baking and pastry).

I design exceptional menus and desserts for unforgettable meals.

I’m an experienced chef with more than 10 years in the hospitality industry. I focus on excellent guest care, strict food safety and sanitation, and innovative, delicious dishes—with strong expertise in baking and pastry techniques, including special orders and original dessert creations.

I’ve created menus and standards that elevate dining across multiple local establishments, and I’ve led and trained kitchen teams so every service runs smoothly. I work collaboratively, communicate clearly, multitask confidently, and follow instructions with precision.

For me, cooking demands attention, patience, and above all, respect for the gifts of the earth—it's a form of worship and a way of giving thanks.

What I bring to your table

I cook with respect and intention

I believe cooking requires attention, patience, and deep respect for the gifts of the earth. I approach every dish with gratitude and care so the final experience feels meaningful—not just delicious.

I build my craft through training and real kitchens

I learned cooking at culinary school, and then I built strong hands-on experience in hotels and restaurants. That mix of technique and service has shaped how I plan menus, execute consistently, and support smooth operations.

I tailor menus for your catering needs

My secret kitchen is designed for catering of all kinds. I use quality ingredients and I create original, delicious menus that match your occasion and the atmosphere you want to share.

Sarah’s Menus

STARTER

Soupe à l'oignon gratinée: Classic French onion soup with melted Gruyère cheese

Salade Niçoise: Mixed greens, tuna, olives, hard-boiled egg, tomatoes, and green beans

Escargots de Bourgogne: Snails baked in garlic-parsley butter

Terrine de Campagne: Country-style pork pâté

FIRST COURSE

Boeuf Bourguignon: Beef stew braised in red wine with mushrooms and bacon

Coq au Vin: Chicken braised in red wine with mushrooms and bacon

Moules Frites: Mussels steamed in white wine with shallots and served with French fries

MAIN COURSE

Saumon Grillé: Grilled salmon with a lemon-dill sauce

Steak Frites: Grilled steak served with French fries

DESSERT

Crème brûlée: Classic custard with a caramelized sugar crust

Tarte Tatin: Upside-down apple tart

Mousse au chocolat: Chocolate mousse

Île flottante: Meringue floating on crème anglaise

STARTER

Bruschetta al Pomodoro: Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

Caprese Salad: Sliced mozzarella, tomatoes, and basil, drizzled with olive oil and balsamic glaze

Arancini: Fried rice balls filled with meat sauce, peas, and mozzarella

FIRST COURSE

paghetti alla Carbonara: Pasta with eggs, pancetta, pecorino cheese, and black pepper

Risotto alla Milanese: Creamy saffron-infused risotto with Parmesan cheese

Lasagna al Forno: Layered pasta with meat sauce, béchamel, and cheese, baked in the oven

MAIN COURSE

Bistecca alla Fiorentina: Grilled T-bone steak seasoned with salt and pepper

Pollo alla Cacciatora: Chicken braised with tomatoes, onions, mushrooms, and herbs

Saltimbocca alla Romana: Veal scaloppine topped with prosciutto and sage, cooked in white wine

Insalata Mista: Mixed green salad with tomatoes, cucumbers, and carrots

Patate al Forno: Roasted potatoes with rosemary and garlic

Spinaci Saltati: Sautéed spinach with garlic and olive oil

DESSERT

Tiramisu: Coffee-flavored dessert with ladyfingers, mascarpone cheese, and cocoa powder

Panna Cotta: Creamy custard dessert topped with berry sauce

Tarta de ricotta duraznos

STARTER

Sushi Burrito: A creative blend of Japanese and Mexican flavors, featuring sushi ingredients wrapped in a tortilla like a burrito

FIRST COURSE

Korean Tacos: A fusion of Korean and Mexican cuisines, featuring Korean-style marinated meat served in a taco shell with traditional Mexican toppings

MAIN COURSE

Ramen Burger: A Japanese-American fusion dish that replaces the traditional burger bun with two patties made from compressed ramen noodles

Tandoori Chicken Pizza: An Indian-Italian fusion dish that combines the flavors of tandoori chicken with the classic Italian pizza

DESSERT

Pad Thai Spring Rolls: A fusion of Thai and Vietnamese cuisines, featuring the flavors of Pad Thai noodles rolled into a spring roll wrapper

STARTER

Mushroom Soup

Steamed Rice

Shiitake Mushroom Salad

Warm Mushroom Salad

Cauliflower Jalapeño

FIRST COURSE

Vegetable Hand Roll with Sesame Sauce

Crispy Rice with Spicy Salmon

Crispy Rice with Spicy Tuna or Yellowtail

Whitefish Sashimi Dry Miso

Seared Salmon Karashi Sumiso

MAIN COURSE

Miso Chips with Tuna & Scallop

Toro Tartare with Caviar

Yellowtail Tartare with Caviar

Salmon Tartare with Caviar

Yellowtail Jalapeño

Oysters with Nobu Sauces

DESSERT

Chocolate Fondant

Chocolate Fondant with Matcha or Vanilla Ice Cream

Fondant au Chocolat avec Glace au Choix Thé Vert ou Vanille

Nobu Cheesecake

Creamy Cheesecake, Raspberry Jelly and Wasabi Sorbet

STARTER

Breads: Khobz: The quintessential Moroccan bread, a round, crusty loaf perfect for dipping and scooping

Msemen: Flaky, layered pancakes, often served with honey and butter

Baghrir: "Thousand-hole" pancakes, light and spongy, ideal for soaking up honey or jam

Harcha: Semolina bread, slightly crumbly and delicious with honey or cheese

Accompaniments: Honey: A staple, often drizzled over breads and pancakes. Amlou: A rich, nutty spread made from almonds, argan oil, and honey

FIRST COURSE

Jben: Fresh goat cheese, creamy and tangy. Olives: A variety of Moroccan olives, often served with bread and cheese. Jam: Homemade jams in various flavors, like apricot or strawberry. Butter: Both regular and clarified butter (smen) may be offered

MAIN COURSE

Eggs: Fried or boiled eggs: Often seasoned with cumin and salt. Eggs with khlii: Khlii is preserved meat (usually beef or lamb) cooked with eggs. Beverages: Mint tea: The iconic Moroccan drink, sweet and refreshing

Coffee: Strong and aromatic, sometimes spiced with cardamom or cinnamon. Fresh orange juice: A popular and refreshing choice

DESSERT

Other possibilities: Harira: A hearty soup, sometimes served for breakfast, especially during Ramadan. Bissara: A creamy fava bean soup, often enjoyed in colder months

Sarah and her team were fantastic. They made the evening so easy and I couldn't recommend them highly enough. Also the clean up was impeccable.

— Victoria Chelliah

Yummy food and a great service by Sarah and her team. Very attentive.

— Lilly Stickley

Thanks for a great few evenings! We had a wonderful time ???? the team were great.

— Kim

Le chef a été très professionnel et patient. Les plats était délicieux . Je recommande a 100%

— Charlene

How much does a private chef experience with Chef Sarah cost?

The average menu price for Chef Sarah is 600 MAD per person. Final pricing may vary depending on the menu, number of guests, and event details.

What type of cuisine does Chef Sarah cook?

Chef Sarah offers French, Italian, Fusion, Japanese and Local cuisine for private dining experiences.

Where does Chef Sarah offer private chef services?

Chef Sarah offers private chef services in Marrakesh, MA.

Which occasions can I book Chef Sarah for?

You can book Chef Sarah for Birthday, Family reunion, Bachelor/Bachelorette, Friends gathering and Corporate, depending on availability and the event details.

How do I book this private chef experience?

Choose a menu, share your event details, and the Take a Chef team will help confirm the experience with the chef.

Chef Sarah And Her Team

+212 0696559895

[email protected]

Chef Sarah And Her Team

Hi, I’m Sarah.
Sarah And Her Team

I design exceptional menus and desserts for unforgettable meals.

What I bring to your table

I cook with respect and intention

I build my craft through training and real kitchens

I tailor menus for your catering needs

Sarah’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Sarah.Sarah And Her Team

I design exceptional menus and desserts for unforgettable meals.

What I bring to your table

I cook with respect and intention

I build my craft through training and real kitchens

I tailor menus for your catering needs

Sarah’s Menus

Reviews

Frequently Asked Questions

Hi, I’m Sarah.
Sarah And Her Team