I’m Sierra, a freelance private chef working across yachts, research vessels, guest ranches, luxury retreats, and private estates around the world.

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My culinary journey began early. In high school, my first job was as a prep cook at a small family-owned French restaurant, where I developed strong foundational kitchen skills including knife work, preparation, and attention to detail.

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Nearly a decade later, those early lessons proved invaluable when I began working on yachts as a cook and crew chef. In 2022, I decided to focus fully on private chef work and completed my culinary certification at Ashburton Cookery School, expanding both my technical range and culinary perspective.

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Working in remote and private environments has shaped my approach to cooking. My cooking is guided by seasonality, quality ingredients, and a strong connection to place. I adapt each menu to what is fresh and available locally, creating food that is thoughtful, balanced, and ingredient-driven. I enjoy creating menus rooted in whole foods, with a balance of fresh, vibrant dishes and more indulgent elements. From handmade breads and sauces to thoughtfully prepared seafood, seasonal produce, and carefully considered wine pairings, I aim to create food that feels both elevated and approachable.

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Each menu is tailored to individual preferences and dietary needs, promoting well-being without ever sacrificing pleasure or sophistication.

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Explore my portfolio and see if my style feels right for your table.