Meet Said Saliba

We caught up with the brilliant and insightful Said Saliba a few weeks ago and have shared our conversation below.

Said, looking forward to learning from your journey. You’ve got an amazing story and before we dive into that, let’s start with an important building block. Where do you get your work ethic from?

I trace my work ethic back to two major influences in my life — my mother “Samar” and my father “Joseph” — each shaping a different side of who I am today.

My mother is the source of my creativity, originality, and passion. She is the one who awakened the chef within me. The warmth she created through food, her attention to detail, and the way she preserved tradition in every dish ignited the spark that ultimately led me toward the culinary world.
That inspiration has stayed with me throughout my journey, including my recent acceptance into Le Cordon Bleu in Paris — a milestone that represents years of following that early voice she instilled in me.
Not to forget my weekly cooking segment, “Delectables with Said,” with the Desert Brew, on NBC Palm Springs, where I continue sharing globally inspired dishes rooted in the passion she helped shape.

On the other hand, my father cultivated the disciplined, structured, and professional side of my work ethic. Growing up in Lebanon, our family owned an architectural construction company, managing over six teams and navigating everything from operations to client relationships. Watching my father lead with honesty, trust, and transparency left a lasting impression.
When my brother and I eventually took on leadership roles, I learned firsthand the importance of responsibility, communication, and maintaining a reputation through integrity.

Even before discovering that cooking was my true calling, I pursued my education with that same determination. I completed a master’s degree in Interior Architecture and two bachelor’s degrees.
Today, I integrate my architectural and design background directly into my culinary work — especially in plating, color theory, balance, structure, and texture.

Cooking became the place where all my skills converged: and my touch from my mother, discipline from my father, and design sensibility and creativity from my academic training.
Together, these influences built a work ethic grounded in passion, precision, dedication, and a refusal to approach anything halfway.
They are the reason I step into the kitchen — and every project — with both heart and professionalism.

Let’s take a small detour – maybe you can share a bit about yourself before we dive back into some of the other questions we had for you?

My journey as a culinary creative is anything but traditional — and that’s exactly what fuels the heart of my work today. I describe myself as a Private Dining Experience Curator, because what I do goes far beyond cooking. My brand, SaiSation, is built on the idea that food should be felt, not just tasted — that a meal becomes memorable when it’s tailored to the people, the story, the culture, and the moment.

Every SaiSational experience begins with a conversation. Guests reach out by email or message, and together we build the entire evening from scratch: the menu, the theme, the ambiance, the flavors, and the emotions they want the night to evoke.
I design each menu around allergies, dietary needs, flavor profiles, and cultural backgrounds — then weave in authentic, traditional recipes I’ve collected through my travels. I attend cooking workshops around through my travels not just to learn dishes, but to understand the aroma, history, and human experience behind every spice. I often bring back spices from those trips, adding a layer of authenticity and storytelling to each bite.

My background in interior architecture plays a natural role in my culinary work. It shapes the way I approach plating, color, texture, balance, and composition. For me, the plate is a canvas — and every dish is a blend of structure and creativity. It’s design, memory, and emotion coming together on one surface.

One thing I like to emphasize is that I am not a caterer and I don’t operate like a restaurant. I don’t simply deliver food; I curate moments.
The goal is always an intimate, immersive, personalized dining journey that guests will remember long after the meal is over.

Beyond private dining, I host a weekly cooking segment, “Delectables with Said,” on NBC Palm Springs. This platform lets me inspire viewers to explore their own kitchens with curiosity and courage.
I focus heavily on spices and flavors, encouraging people to experiment, trust their senses, and break free from the idea that there is a “right” or “wrong” spice.
Flavor is personal — and I want everyone to feel empowered to discover what sparks joy on their palate.

What excites me most about my work is how seamlessly it blends every chapter of my life: my cultural roots, my travels, my design education, my teaching background, and my deep love for creating meaningful connections through food. SaiSation is continuing to grow, and with my upcoming experience at Le Cordon Bleu Paris,
I’m excited to elevate the brand even further — expanding my craft, refining my technique, and bringing even richer global influences to the SaiSational experiences I create.

At the end of the day, everything I do centers around one belief:
food has a story, and my passion is bringing that story to life — one personalized, unforgettable dinner at a time.

And for those who want to follow my culinary journey, recipes, and travels, I share my content as Chef Said PS on Instagram and Facebook.

There is so much advice out there about all the different skills and qualities folks need to develop in order to succeed in today’s highly competitive environment and often it can feel overwhelming. So, if we had to break it down to just the three that matter most, which three skills or qualities would you focus on?

Looking back at my journey, three qualities have truly shaped who I am today: adaptability, curiosity, and the ability to give without expecting anything in return. These qualities carried me through very different worlds — architecture, teaching, and eventually the culinary world — and each chapter taught me something that I now bring into my work as a chef and experience curator.

1. Adaptability
My path wasn’t linear. I studied interior architecture and earned two bachelor’s degrees, then stepped into our family’s architecture construction company where I took on leadership roles. At the same time, teaching became my escape — a place where I could create, connect, and contribute. I designed my own curriculum in speech, debate, and communication and taught it for eight years across two schools. Those experiences taught me that even when life doesn’t hand you your passion right away, you can still learn, grow, and succeed wherever you are planted. My advice to others is this: don’t panic if your first step isn’t your dream step. Stay flexible, stay committed, and trust that every skill you learn will serve you later.

2. Curiosity
Curiosity is the force that eventually led me to discover cooking as my true passion. I’ve always been driven to explore — whether through travel, research, or attending cooking workshops around the world. Today, that curiosity shows up in the way I build flavors, experiment with spices, and design each SaiSational dining experience. To anyone just starting out, I would say: stay curious, stay open, and never stop asking questions. Every new technique, every conversation, every challenge is an opportunity to grow — and sometimes, the thing you’re meant for is waiting where you least expect it.

3. A mindset of giving
As a teacher, I always told my students: “You might not always get to start your career in what you love, but you can love what you do — and when you give with an open heart, success follows naturally.” I encouraged them never to be jealous, never to withhold help, and never to miss a chance to lift someone else up. And I still live by that philosophy today. As a chef, I learn from everyone and everything around me — and I believe it’s my responsibility to pass that knowledge on. Each person receives and interprets that knowledge in their own way, and that is the beauty of it.

If I could give advice to anyone early in their journey, it would be this:
Embrace the unexpected, stay endlessly curious, and lead with generosity.
Your path might twist, shift, and surprise you — but every step, every skill, and every connection contributes to the person and the professional you are becoming.

One of our goals is to help like-minded folks with similar goals connect and so before we go we want to ask if you are looking to partner or collab with others – and if so, what would make the ideal collaborator or partner?

I’m always open to collaborating — especially with people who value authenticity, creativity, and community. Living in Palm Springs, a place that attracts visitors from around the world, the food scene naturally leans toward tourism. And while I love curating SaiSational private dining experiences for travelers, I also believe it’s important not to forget the locals who make this city what it is.

At this stage of my journey, I’m looking to connect with investors, partners, and collaborators who share a passion for thoughtfully crafted food experiences and community-focused hospitality. My long-term vision is to continue offering curated private dining through SaiSation while expanding into a small, intimate restaurant — a place designed for locals, inspired by authentic global recipes, and shaped by the stories they bring to the table.

I imagine a menu where regular guests can have a say in seasonal specials, where food feels personal and nostalgic, and where people can enjoy something unique and meaningful — especially in a city known for its retirement community, history, and charm. It would be a space where tradition, flavor, and story are celebrated.

I’m grateful to have a silent partner who manages the financial and logistical side of SaiSation — the “behind-the-scenes engine” that keeps everything running. I’m also supported by my family and chosen family, both here in the U.S. and back in Lebanon, who continue to encourage every step I take.

With my weekly presence on NBC Palm Springs, my experience as a Private Dining Experience Curator, my multicultural background, and my upcoming studies at Le Cordon Bleu Paris, I feel I’m entering the next chapter of growth. The right collaboration would allow me to bring this vision to life while continuing to express the heart and heritage of SaiSation.

Anyone interested in collaborating, partnering, or exploring ideas can reach out to me directly — whether through email ([email protected]), or social media as Chef Said PS. I’m always excited to connect with people who see food the same way I do: as a story worth sharing.

Contact Info:

• Website: https://saisation.com/
• Instagram: https://www.instagram.com/chefsaidps/profilecard/?igsh=MWQ1ZGUxMzBkMA==
• Facebook: https://www.facebook.com/profile.php?id=61572485176252
• Other: https://dot.cards/setup