Life & Work with Chef Said Saliba of Palm Springs

Today we’d like to introduce you to Chef Said Saliba.

Hi Chef Said, so excited to have you on the platform. So before we get into questions about your work-life, maybe you can bring our readers up to speed on your story and how you got to where you are today?
I’m Said Saliba, a chef driven by the belief that food should be an experience engaging all the senses. My culinary journey began at home, inspired by my mother’s warmth, generosity, and deep connection to tradition — the foundation that first awakened my passion for cooking. From there, my path evolved into a lifelong exploration of global flavors, culture, and artistry on the plate.

Travel plays a defining role in my work. I regularly attend cooking workshops, learning authentic recipes directly from local grandmothers in village kitchens, and returning home with carefully sourced spices that travel with me — alongside my knives — to every SaiSational experience I create.

My background also extends beyond the kitchen: with a Master’s degree in Interior Architecture, I naturally approach plating through the lens of form, balance, and color, treating each dish as a designed composition as much as a culinary creation. This perspective has shaped my signature style — where flavor, presentation, and atmosphere come together seamlessly.
Over time, this philosophy has opened meaningful opportunities, including hosting my television segment, Delectables with Said, on NBC Palm Springs with The Desert Brew. Today, my goal is to craft dining experiences that feel both personal and elevated — where every dish tells a story and every table becomes a moment to remember.

I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It hasn’t been a completely smooth road, and in many ways the biggest challenge was the transition itself. I originally worked in my family’s architecture and construction business, where I learned how to work with clients, communicate clearly, and manage projects professionally. But stepping away from that world and fully committing to cooking was not an easy decision.

Food began as a passion — something deeply connected to my emotions and my personal space. The kitchen has always been my happy place, my bubble away from the outside world. Turning that private refuge into a career was both exciting and delicate because it meant learning how to separate personal life from professional energy. Even on days when life feels heavy, I have to step into my guests’ homes with positivity and focus, creating the right ambiance so they can feel the passion and care behind every experience I create.

There is also the reality of running a culinary business behind the scenes. Many people only see the final plate, but there is so much work that happens before it reaches the table — communication, menu design, sourcing ingredients, running errands, preparation, and maintaining freshness until the final touches are placed in the kitchen. Explaining that invisible process, especially in a world where everything feels more expensive, has been another learning curve.

But every challenge fades the moment I see my guests’ reactions. Hearing their feedback and knowing they chose me among many talented chefs in the valley reminds me why I do this — to create what I call an experience, not just a meal.

Can you tell our readers more about what you do and what you think sets you apart from others?
I’m a private chef and the founder of SaiSation, creating personalized dining experiences that blend global inspiration with deeply rooted Mediterranean traditions. Being originally from Lebanon, I’m especially known for Mediterranean cuisine — flavors that feel both comforting and vibrant — often elevated through spices and techniques I collect during my travels.

What I specialize in is designing experiences, not just meals. Every event is customized from the very first conversation with my guests to the moment I present the final plate and wish them “bon appétit.” I take pride in learning authentic recipes directly from local kitchens and grandmothers during my travels, then thoughtfully adapting or adding subtle twists to match each guest’s palate and vision for the evening.

I’m also deeply influenced by tradition — especially the way my grandmother cooked — where food was personal, intentional, and made with care. Even when dishes may look familiar, they never feel identical because I tailor flavors, spices, and details to each group, ensuring every experience feels unique and personal.

What sets me apart is this balance between authenticity and customization. My guests don’t just receive a menu; they receive a culinary story shaped around them. The part I’m most proud of is the connection that happens around the table — when people feel seen, celebrated, and fully immersed in what I call a SaiSational experience.

Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
For me, mentorship has never been just one person — it’s a collection of people and moments that shaped who I am. My first and most important mentor is my mother. The way she cooked, cared for others, and created warmth through food continues to guide me every day in the kitchen. My father’s vision and determination have also inspired me, along with my family members whose resilience constantly reminds me what dedication and perseverance look like.

Growing up in Lebanon, I learned that wisdom comes from everyday life. I was a part-time teacher there, and I used to tell my students that I learned as much from them as they learned from me — something I still believe today. I continue to learn from everyone around me: from guests who trust me with their special moments, from their energy and feedback, and from the courage they give me to keep evolving and creating new experiences.

I believe inspiration is everywhere — in family, in community, and in simple interactions. Even small tips or lessons I received years ago are things I still carry with me today.

As for advice, I still feel I’m at the beginning of my journey, but one thing I always shared with my students — and continue to believe — is to stay humble and kind. Treat people well, even when life is difficult. If something hurts you, step away and move forward with grace. I truly believe the world needs more kindness, and that is the best guidance I can offer.

Contact Info:

• Website: https://saisation.com/
• Instagram: https://instagram.com/chefsaidps/profilecard/
• Facebook: https://www.facebook.com/profile.php?id=61572485176252
• Other: https://www.nbcpalmsprings.com/2026/01/31/chef-said-on-a-plate