Meet Said Saliba

We were lucky to catch up with Said Saliba recently and have shared our conversation below.

Said, thank you so much for taking the time to share your lessons learned with us and we’re sure your wisdom will help many. So, one question that comes up often and that we’re hoping you can shed some light on is keeping creativity alive over long stretches – how do you keep your creativity alive?

Creativity has played a major role in my career path, starting with my first major in advertising and marketing, where I ranked first in all my creativity classes and even placed in the top 10 on a creativity test. In my second major, interior architecture, creativity was central to developing concepts and solving design problems.

The creativity and talent I have for design also became essential in my food plating. While I focus on old, authentic recipes passed down from my mom, grandma, aunties—and even from elderly women I’ve met during my travels—my curiosity to keep learning and discovering new dishes constantly refreshes my creative energy. This habit of exploring and adding traditional meals to my menu fuels my passion for food. The result is a creatively plated dish, prepared and cooked the authentic, traditional way.

Great, so let’s take a few minutes and cover your story. What should folks know about you and what you do?

Let me start by introducing myself and giving you a glimpse into my culinary world.

My name is Said Saliba.

I’m a passionate and innovative culinary professional dedicated to bringing a diverse and enticing array of global flavors to the table. With a deep commitment to creating memorable dining experiences, I draw inspiration from international cuisines to elevate every dish and every kitchen I step into. My goal is to use my expertise in flavor profiling, creativity, and cultural culinary fusion to take your culinary journey to the next level.

Flavor and taste are at the heart of everything I do—but plating and presentation matter just as much. I strive to serve not only delicious meals made with fresh, high-quality ingredients, but also beautifully plated dishes that delight both the palate and the eyes. The goal is always to exceed expectations and satisfy your most gourmet dreams.

A little about my journey: I proudly placed second in the semi-finals of Carla Hall’s Favorite Chef competition, a recognition that reinforced my culinary path. I also host my own cooking segment, “Delectables with Said,” which airs every Saturday on NBC Palm Springs, where I share globally inspired dishes and innovative plating ideas.

And as for my originality—yes, she is my inspiration. That little voice, that early spark, came from none other than my mother. She’s the one who awakened the chef within me. They say moms have a special magic when it comes to their homes and families—and mine is no exception. She is truly a gift, and her love for food and tradition continues to guide my creativity in the kitchen.

If you had to pick three qualities that are most important to develop, which three would you say matter most?

Being a personal chef requires more than just cooking skills. I consider myself sociable and an effective communicator—skills I developed further during my eight years as a teacher of speech and communication. These qualities help me connect with my clients from the very first interaction, through every step of the planning process, including customizing the menu, all the way to the day of the event when I deliver the SaiSation experience.

My mission is to make guests feel comfortable and ensure that everyone can enjoy the meal. That means taking all allergies and dietary restrictions seriously and crafting the menu accordingly.

Beyond communication, patience is the key ingredient in every recipe. If you don’t wait, you won’t achieve the results you expect. That’s why you should never rush a chef in the kitchen. Especially since I cook in my clients’ kitchens—each with different stoves and ovens—I always account for this by building in a 30- to 40-minute buffer to ensure the meal is perfectly prepared and timed.

One essential lesson I learned from my father is the importance of time management. Once the menu and event details are finalized, I create a detailed schedule: when to begin shopping for ingredients, which day to begin prep in my own kitchen, and what time to wake up on the day of the event to handle all same-day tasks—especially anything involving fresh produce. I also plan exactly when to leave my home to arrive on time and have everything set up and ready by the agreed hour.

If I could give one piece of advice, it would be this: don’t limit yourself to what’s in the textbooks. Go out, explore, and learn from the people around you. Many of them have never attended culinary school, yet each one is a master chef in their own kitchen.

Alright so to wrap up, who deserves credit for helping you overcome challenges or build some of the essential skills you’ve needed?

And about my originality, yes… SHE is my inspiration! She is this little chef in me who motivated me to discover my culinary talents! They say moms know everything and have a special gift when it comes to their home and family. My mother is a precious gift.

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