Culinary experiences and events in ParisCulinary events shaped around your occasion
Paris-based private dining, food installations and brand occasions.
Tell me the occasion. Everything else is taken care of.
Designed around your occasion.
Flying Bites & Amuse
One-bite formats that move through the room. Served as flying service or from installations, so guests stay in the conversation.
Seated Dinners
A composed, full-service dinner. Menu, table and atmosphere shaped around your occasion, from intimate evenings to long tables of forty.
Food Installations
Visual, editorial food concepts designed as spatial experience. Created for openings, launches and moments made to be remembered.
Event Catering
Culinary direction for larger occasions in Paris, shaped around the identity and aesthetic of each brief. Up to 100+ guests.
POUCHARD PARIS · OPENING, RIVE GAUCHE
Six fragrances, six canapés.
For the opening of Pouchard Paris, each signature scent of the debut collection was translated into taste. One evening, one connected sensory experience.
"Someone handed me six fragrances and asked me to make them edible."
The brief
Pouchard, born from a guild of archaeologists, perfumers and artisans. A debut collection of six fragrances. Not a product line. A point of view.
The translation
I did not want to be inspired by the scents. I wanted to translate them. What does a fragrance feel like as a texture? What temperature does it carry? What weight should it have in the mouth?
The evening
The night Pouchard opened on Rue des Saints-Pères. Six canapés, each one a translation of a fragrance. One vision, carried from scent to plate.
Photography: @mell0wframe
Concept, menu and execution by sarahby.
"Many thanks to Sarah, and to the outstanding food, presentation, organisation, and execution she provided. It truly exceeded all of our expectations, and we are incredibly grateful. Many of our guests were genuinely impressed by her food and did not hesitate to compliment it throughout the evening."
SELECTED CLIENTS
Trusted with the occasion.
- Pouchard Paris
- Unilever
- Kennedy & Co.
- Galderma
- KitchenAid
- Asterigo
- Mercedes-Benz
- Aldi
- Fulkerson
Brands, companies, private hosts and artists. Paris and beyond.
Testimonials
In their words.
Event impressions from latest projects.
Many thanks to Sarah, and to the outstanding food, presentation, organisation, and execution she provided, we were able to successfully host our very first event. It truly exceeded all of our expectations, and we are incredibly grateful. Many of our guests were genuinely impressed by her food and did not hesitate to compliment it throughout the evening. Our architect, Jessica, mentioned that she had never seen catering presented in such a unique and beautiful way.
MATT YOO
sarahby created: concept, parfum pairing, menu and full execution for a first brand event.
It was an absolute pleasure working with Sarah from start to finish. From our very first conversation, she was professional, incredibly well organised, and always clear and responsive in her communication, making the entire planning process completely stress-free. On the day itself, everything was executed flawlessly, and the food was absolutely delicious. Our guests were full of compliments. I wouldn't hesitate to recommend Sarah to anyone looking for an exceptional private chef. She truly helped make a very special occasion unforgettable.
ISABELLE WALTON MASTERS
sarahby created: planning, menu, service, culinary direction and run-of-show for a private occasion.
Sarah catered an intimate dinner for a group of close friends during our retreat in Provence, and it was truly one of the highlights of the entire trip. From the very first conversation, she understood the atmosphere we wanted to create. Every course was beautifully presented using the freshest local ingredients and so much creativity. She handled everything with such ease and discretion, allowing us to be fully present and enjoy the evening. It felt more like having a chef friend with us than a service, and that’s a rare and special quality. We’re already dreaming up the next occasion to have Sarah back.
LUCIE BERNARD
sarahby created: full dinner experience, menu and service for a private retreat in Provence
Meet Sarah & her culinary direction.
Origin
I grew up in a kitchen where food meant care. Abundant, generous, never rushed. My grandmother cooked all day, and I was always by her side, watching, tasting, slowly finding my own rhythm. That spirit still lives in everything I create: generous, composed, and meant to be remembered.
Signature
That instinct for taste, atmosphere and what a moment needs now shapes every dinner, gathering and brand experience. A culinary handwriting that is recognisable without being rigid, and a creative sensibility that makes the briefing feel easy.
Recognition
My path began in Hamburg's food scene and deepened in Parisian culinary culture. My cookbook was awarded Gold at the German Cookbook Award for its creative vision. That same eye now leads sarahby, a culinary studio for occasions with intention.
EXPERIENCE · 2018–2026
Fifty events. Every one delivered.
Eight years of dinners, openings and long tables. Rooms in Paris, in Hamburg and beyond. Some for four guests, some for a hundred and fifty.
What changes is the room and the occasion. What stays is the way the work is done: one idea, carried through every course, every plate and every detail on the table.
SELECTED PROJECT
foodlab, Hamburg
Fifty events. Every one delivered.
Over three years, more than 50 events (30 to 150 guests) for clients including Mercedes-Benz, Unilever, KitchenAid, Aldi and Circus. Full venue responsibility: concept, catering, Messebau coordination, team supervision, on-site lead.
Curated and produced the What the Food main stage at Internorga, Germany's largest international food fair. 50+ speakers, full program and production.
© VIVI D'ANGELO
COOKBOOK RECOGNITION
Gold. First place.
German Cookbook Award, 1st place, for Head Full of Herbs. Published by Tre Torri, 2021. A cookbook is one idea, held across every page. A point of view carried through more than 140 dishes, from the first sketch to the styling of the final plate.
Written together with Chiara Offermann, over two years, in kitchens in Hamburg, Siena and Paris. The jury of Germany Cookbook Award awarded it Gold for its creative vision and its authorship.
In the press.
On Sarah's cookbook Head Full of Herbs, awarded Gold at the German Cookbook Award.
- STERN
- ELLE
- GALA
- FREUNDIN
- KAISERGRANAT
- TASTE APPEAL
- TOP MAGAZIN
- MOKA
From first thought to
lasting impression.
Share your occasion
Tell me about the moment you have in mind, the setting, the guests, the feeling you are looking for. A short form is all it takes. I will be in touch within a few hours.
Receive your culinary concept
You receive a tailored culinary concept: direction, format, approach, atmosphere. We refine it together until it feels exactly right.
Confirm and look forward
From here, the full run-of-show is handled. Sourcing, logistics, team, timing, quietly and precisely taken care of.
Be fully present
Your only role on the day is to enjoy it. Your guests will feel that. That is the point.
Ready to plan your occasion?
For brands & agencies
Openings, launches, press days and brand dinners. Culinary concepts that carry your brand, planned 4 to 8 weeks ahead.
For private occasions
Dinners, gatherings and milestone moments, curated around you and your guests.