Dining Experiences
A composed, full-service dinner. Menu, table and atmosphere shaped around your moment.
Culinary brand experiences and events in ParisThe culinary side of your brand moments.
Dinners, launches and installations in Paris, designed as an extension of the maison.
Tell me the moment. Everything else is composed around it.
Designed around your world.
Flying Bites & Amuse-Bouche
One-bite formats that move through the room, so guests never have to leave the conversation.
Culinary Installations
Food staged as a spatial, editorial piece. Made for openings and launches guests remember.
Event Production
Culinary direction for larger moments in Paris, shaped around the identity of each brief. Up to 100+ guests.
Table & Floral Design
Tablescapes, tableware and florals composed with the menu, so room and plate speak one language.
Branded Food
Your codes, shapes and signatures translated into food. Recognisable at first bite, and on camera.
Sensory Experiences
Taste, scent, texture and sound in one guided sequence. For moments meant to be felt, not only seen.
Cocktail & Wine Curation
Signature drinks and wine pairings created for the brief, matched to every course and moment.
Custom Brand Moments
A culinary format created from scratch for your brand. For when nothing off the shelf fits.
Press & Launch Moments
Press days, previews and launches with food that carries the story. Designed to be shared.
Bespoke Menu Design
Menus written around your brand, the season and your guests. Every course with a reason to be there.
Food Styling & Editorial
Food styled for campaigns, shoots and social content, created with a social-first eye.
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.
Matt Yoo · Pouchard Paris
sarahby created: concept, parfum pairing and full execution for a first brand event
Having Sarah made it such a special night. She took care of the whole experience, from table décor to everyone's dietary needs. Her food was exceptional, modern and full of flavour, and the menu was designed entirely around us.
Lisa Heyer · Hermès
sarahby created: concept, planning, décor, menu and full execution for the event
Working with Sarah for our Bastille Day soirée was the easiest decision we made all summer. She built the entire evening around a single idea and carried it through every course, right down to the last detail on the table.
Tiffany Hardgrave · Staging Provisions
sarahby created: event theme and design, décor and florals, production, menu planning and execution, service
We handed Sarah complete creative freedom for our launch dinner, and she delivered beyond anything we imagined. The cohesion between food, atmosphere and pacing was just perfect.
Céline Righi · Plooms Skin
sarahby created: event concept, menu curation, culinary direction, décor and full production
We weren’t sure what we wanted, just that we wanted the evening to feel special. Sarah took that and ran with it. By the time our guests sat down, everything felt so right that no one could quite explain why.
Omri Benayoun · Aletheon Investments
sarahby created: concept development, menu and wine pairing, culinary execution and service
Form our very first conversation, she was professional, incredibly well organised making the entire planning process completely stress-free. Everything was flawlessly, she truly made a very special occasion unforgettable.
Isabelle Walton Masters · Agorize
sarahby created: planning, menu, service, culinary direction and run-of-show
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
From first idea to last plate.
Cetaphil · Galderma
A brand world guests could walk through.
An immersive brand event, from the first concept to the last minute on site. Space, programme and hospitality designed as one consistent experience, with one team and one point of contact.
sarahby created: concept, brand environment, stand build, creator programme, team and on-site lead
A Bastille Day Soirée
For Tiffany Hardgrave, Staging Provisions
A summer evening, composed in red.
One idea, carried through every course, every surface and every detail on the table. The kind of coherence that turns an evening into a moment people remember.
sarahby created: theme and design, décor and florals, menu, service and production
Company Dinners & Receptions
For Asterigo, Fulkerson and Kennedy & Co
A considered table for the working world.
Dinners and receptions for teams, partners and their guests. Held to the same standard as a private evening, so the company shows itself the way it wants to be seen.
sarahby created: concept, menu, catering, table and atmosphere
foodlab
Where Mercedes-Benz and Unilever came to host.
Dinners, launches and receptions created for Mercedes-Benz, Unilever, KitchenAid, Aldi and Circus. Plus the What the Food main stage at Internorga, the international food service fair, with more than 50 speakers.
Sarah led: concept, catering, stand build, team and on-site direction
120+
private dinners and events created
8+ years
creating culinary experiences across Europe
1st place
German Cookbook Award, Gold
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.
SELECTED PRESS
- STERN
- ELLE
- GALA
- FREUNDIN
- KAISERGRANAT
- TASTE APPEAL
- TOP MAGAZIN
- MOKA
From first thought to
lasting impression.
01
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.
02
Receive your culinary concept
You receive a tailored culinary concept: direction, format, approach, atmosphere. We refine it together until it feels exactly right.
03
Confirm and look forward
From here, the full run-of-show is handled. Sourcing, logistics, team, timing, quietly and precisely taken care of.
04
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.