The Chef
Science Meets Soul
"True luxury is the harmony between indulgence and well-being."
I am Sandra Fernandez. My path did not begin in a culinary school, but in a science lab, graduating with a Bachelor's in Human Nutrition. This unique background allows me to curate dining experiences that are not only visually stunning but scientifically restorative.
The Professional Journey
My resilience was forged as an entrepreneur, founding Kehesto, a pioneering plant-based food truck where I managed everything from logistics to recipe development.
Seeking the highest standards, I moved to New York City, thriving as a Sous Chef and Manager in high-volume restaurants like Savage and I Love Paraguay. There, I mastered inventory precision and cost control under pressure.
Today, I bring that operational excellence to the private sector, serving HNW families in Florida and managing yacht galleys with discretion.
The Dietitian Advantage
Unlike standard private chefs, I possess clinical expertise to manage complex dietary needs.
- Pathology Management: Expert handling of digestive disorders, diabetes, and food intolerances.
- Wellness Architecture: Menus designed for athletic performance (Certified Personal Trainer background) and anti-inflammatory goals.
- Global Palate: Fluent in Spanish, English, Portuguese, and Guarani, allowing for authentic sourcing in international ports.
