Suggestions
Sasha Grumman
Private Chef I Owner of SASS Hospitality I Top Chef Season 18 I Available for Clients in TX, CA & NYC
Sasha Grumman is a prominent private chef and restaurant consultant based in Houston, Texas. She is the owner of SASS Hospitality, which provides a range of services including private chef experiences, corporate event catering, and restaurant consulting across the United States.
Background and Education
Raised in a Sicilian family in Southern California, Sasha developed a passion for cooking after graduating from Kenyon College. She pursued formal culinary training at the Italian Culinary Academy in New York City and further honed her skills at ALMA culinary school in Italy. Her professional journey began at Delfina Restaurant in San Francisco, leading her to work with esteemed chefs at various high-profile restaurants across the country, including Hard Water, Aziza, and Launderette.13
Career Highlights
Sasha gained significant recognition as a contestant on the 18th season of Bravo's Top Chef in 2021, which elevated her profile in the culinary world. She has received multiple accolades, such as being named a Rising Star Chef by CultureMap Houston in 2019 and recognized as one of the Top 5 Culinary Hustlers by Houstonia Magazine in 2021.13
In addition to her culinary ventures, she started a focaccia business called Sasha's Focaccia during the pandemic and has collaborated with organizations like the Southern Smoke Foundation and World Central Kitchen to support community efforts.14
Current Endeavors
Through SASS Hospitality, Sasha offers personalized dining experiences, travels with clients for events, and provides consulting services to restaurants. Her work is characterized by a focus on quality ingredients and innovative culinary techniques.123
Highlights
We (chefs / private chefs) all really need to start talking to each other about money! If we all want to make what we’re worth, we have to share that information so everyone can.
When I first got into the private chef world, I asked around for advice and people were reluctant to share. I remember asking if $250 per day was enough to charge for my fee and someone said “that’s low”. (Way too low!)
If anyone asks, I always show them a sample invoice to really give them an idea of what private parties cost, but also what daily rates look like for private chefs dedicated to one primary client or a family and how that daily rate translates into a yearly salary.
I don’t share my numbers to brag, I share my numbers to show you that you can also ask for more. We work hard and that should be reflected in our numbers. The right clients will always say yes!
HMU if you need help negotiating or knowing what to ask for 👏🏻👏🏻👏🏻 #chef #privatechef ✨
A great article about the event I cooked for in Los Angeles at couple of weeks ago! Thank you again to Scott Snodgrass & Clayton Garrett for including me! 🙌🏻✨
