Chef Sarah Orange County, CA
Chef | Designer | Teacher
ServeSafe Food Protection Manager Certificate #16239278
Read Sarah's blogs!
Grilled Organic Chicken Cutlet, Cucumber-Apple Relish, Wild Quinoa Rice with cranberry, pecans
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Chef Sarah Guiles has a degree in Design and now also in the Culinary Arts from Orange Coast College with an honors scholarship in culinary at OCC in 2010. She has trained under award winning Chef Felix Nappoly of the former Sol at Hyatt Newport and Chef Rebecca here at WHE. She trained with a concentration in vegan and gluten free cooking and baking. Chef Sarah is certified in the art of bartending and certified in the science of enology and is currently pursuing further education in wine. Chef Sarah has worked with Chef David's catering of Fountain Valley, Turnip Rose, and Sur La Table cooking classes. Chef Sarah’s passion is learning new styles, new flavors, and cooking preferences of her personal chef clients.
Specialty Diet Cuisine Expertise: Atkins, Cancer, Diabetes, Hashimoto's, Keto, Bulletproof, FODMAPS, Low Carb, Low Fat, Low Sodium, Mediterranean, OMNI, Stark Naked, Paleo, Plant Based, Vegan, and Vegetarian 
"Growing up in a home where family and love grew more and more everyday around the table put me where I am today. As a little girl, I sat and watched my mother and Granny teach me the basics of cooking. My mother would take me to Farmers' Markets, buying fresh, local, seasonal produce to prepare that evening. Today, I still stand by these rules when I prepare meals for athletes and families. Healing from the inside out." ~Chef Sarah
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A few of my favorite creations include:
Wild Caught Mexican Shrimp N' Stone Ground Grits
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Seared Halibut, Jasmine Rice, melange of tender vegetable in thai red coconut curry
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Making Jackfruit Tacos!
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Reviews
Anne
Chef Sarah is great, Her food was fabulous, right amounts and she has a great personality thats fits in. We are excited to have her back on Monday. Many Thanks
Michelle
What a treat when Chef Sarah rolls in with all of her ingredients ready to be made into scrumptious meals or snacks or salads or whatever we have agreed upon for that particular session. I do cook some things but what fun is that?!! So nice to know that I can wake up to some homemade Cinnamon Vanilla Millet porridge or Maple Granola with cranberries waiting in the frig for me; or, know that I have steak tacos as a lunch or dinner option. What is also a bonus is that I have found that if I avoid gluten, soy, some dairy, certain vegetables and spices, although not "allergic" to them according to my tests, I feel better. Hence, Chef Sarah will make awesome recommendations to accommodate me, and I know EXACTLY what is in the recipe. It is quite challenging to find a salad dressing not made with soybean oil!! WHE is also flexible on scheduling which is helpful.