We’re looking forward to introducing you to Said Saliba. Check out our conversation below.
Hi Said , thank you for taking the time to reflect back on your journey with us. I think our readers are in for a real treat. There is so much we can all learn from each other and so thank you again for opening up with us. Let’s get into it: What is a normal day like for you right now?
A normal day in my life usually starts with my dog, Falafel, waking me up for his morning walk. During our walk, I check in with my parents, who live in Lebanon — it’s the perfect time to catch them because of the time difference — and I also reach out to my brothers, family, and friends.
Breakfast is typically a quick drink (mostly juice but sometimes coffee) while I go through my emails and messages, organize my day, and update my calendar to plan my week or even my month ahead. Then, the real work begins.
Some days, I head to the studio to film a Delectables with Said episode for The Desert Brew on NBC Palm Springs. Other days, I reach out to guests and start customizing their SaiSation event — a process that begins with a “hello” email, message, or call, and ends with “Bon Appétit, enjoy your meal.”
Sometimes, I simply step into my own kitchen, decide what I’m in the mood for, gather the ingredients, and film a new cooking reel for my Instagram account/social media platforms.
Later in the day, I always carve out some me time — whether it’s taking a drive while listening to music, going shopping (or even just strolling through aisles to see what’s new), watching TV, or going out for some quality time or for a meal or drink with friends in Palm Springs.
My day always ends with checking in again on my mom and my little nephew.
Can you briefly introduce yourself and share what makes you or your brand unique?
My name is Said Saliba, a passionate and innovative culinary professional who specializes in blending global flavors to create memorable dining experiences. As a personal chef I do focus on flavor, creativity, and cultural fusion to elevate every dish, emphasizing both exceptional taste and elegant presentation. Mu mission is to craft beautifully plated, high-quality meals that exceed expectations and inspire gourmet satisfaction.
Being a personal chef, I often find myself explaining the difference between what I do and what a caterer or a meal delivery service does.
Being a personal chef means being present in your kitchen — after we plan a customized menu together that caters to your preferences, allergies, and dietary restrictions. The process begins days before the actual event. To ensure a SaiSational experience, I prepare detailed lists of ingredients, materials, and plating dishes, ensuring everything is fresh and of the highest quality.
Food preparation begins a day before and continues into the day of the event. When I arrive at your home, I dedicate the time needed to bring your menu to life. The setup is also part of my service — whether it’s a buffet or a seated plated meal.
For transparency, my service estimate is always separate from the ingredient cost. At the end of the night, I leave all unused ingredients and receipts in your kitchen. My pricing reflects the number and complexity of dishes chosen, as well as the total time involved — from menu planning and ingredient shopping to preparation and on-site cooking. Altogether, each SaiSational experience takes over 20 hours of dedicated work before your special day, ensuring an unforgettable culinary journey.
Great, so let’s dive into your journey a bit more. Who taught you the most about work?
I’m always eager to learn new, authentic, and traditional recipes wherever I go — by joining local cooking workshops, trying street food, or learning from people around me. I pay close attention to the right ingredients and spices to ensure every dish reflects its true flavor.
My mom remains my greatest source of inspiration and guidance. Even when I’m experimenting with something new, we discuss how to improve it — from technique to presentation.
Of course, the internet and current trends are constant sources of fresh ideas. As a personal chef, I always look for ways to adapt these inspirations to the events I curate or to create engaging new reels for my social media platforms.
In my pursuit of continuous learning, I recently applied to the prestigious Le Cordon Bleu institute and will be joining them soon to perfect my techniques and broaden my culinary horizons.
If you could say one kind thing to your younger self, what would it be?
“I’ll keep it simple — I’ve always been an overthinker, even as a kid who wanted everything to be perfect. To my younger self, who didn’t follow his passion from the start, I’d say: don’t worry. Every choice you make will become a valuable part of your personal and professional journey. Believe in your passion for flavor and creativity — the risks you take in the kitchen and in life will shape your unique voice as a chef. One day, you’ll realize that your background in architecture will inspire your use of color and plating, and your communication skills and social nature will become key ingredients in who you are as a personal chef. Every challenge will teach you something that makes your craft stronger.”
Next, maybe we can discuss some of your foundational philosophies and views? Is the public version of you the real you?
Yes — what you see is what you get. The public version of me is always the real me. I believe in transparency and open communication, whether I’m with guests, colleagues, friends, or family. That’s why I’ve built so many meaningful connections — something I truly value and cherish — even though my close circle remains small. With my clients, I make sure they feel comfortable and involved in their events, and in my personal life, I’m exactly the same. I don’t wear gloves when it comes to speaking my mind — I say things honestly but always with respect, unless the truth needs to be said exactly as it is. I’m loud, expressive, and always real. I always say, “whatever you hear from me when you’re not around is something you’ve definitely heard from me in person.”
Okay, we’ve made it essentially to the end. One last question before you go. If you retired tomorrow, what would your customers miss most?
If I retired tomorrow, my customers would probably miss my authenticity, the bold flavors I bring to every dish, and the personal backstories behind each meal. As a personal chef, I don’t just cook — I connect. Every dish I create carries a part of my journey, my creativity, and my passion for sharing experiences around the table. My clients would miss the energy, the storytelling, and the genuine bond that turns every event into something personal and memorable.
Contact Info:
- Website: https://saisation.com/
- Instagram: https://instagram.com/chefsaidps/profilecard/?igsh=MWQ1ZGUxMzBkMA==
- Facebook: https://www.facebook.com/profile.php?id=61572485176252&mibextid=ZbWKwL
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