Jaqueline Contreras SanchezPrivate Chef in Napa, CA

New to HELMNapa Private Chef, former-Thomas Keller Restaurant Group

The Chef

The Story

I've spent 15 years in fine dining kitchens, from Co-Chef de Cuisine at Thomas Keller's La Calenda in Yountville to Executive Pastry Chef at the remote Tutka Bay Lodge in Alaska. Pastry is where I started, and it still shapes how I build every menu, precise, seasonal, and rooted in farm-to-table ingredients. Now, as co-owner of my own private chef company based in Napa, I design bespoke multi-course menus tailored to how you actually want to eat, including vegan, gluten-free, and dairy-free needs, without sacrificing restaurant-level technique or presentation. Every detail, from consultation to final plating, is handled with discretion and care. Expect a dining experience built around your lifestyle: thoughtful courses, confident execution, and the kind of hospitality I've practiced in some of the industry's most demanding kitchens.

The Table

Gallery

Coverage

Where Jaqueline Contreras Sanchez Serves

Napa Valley, CA · 100 mi

The Menu

Services & Pricing

$100 / guest+ 20% platform fee · Grocery minimum $50 / guestElevated, chef-curated dining delivered directly to your home. · 4–20 guestsReserve Jaqueline Contreras Sanchez →

$150 / guest+ 20% platform fee · Grocery minimum $50 / guestA warm, communal dining experience centered around abundant, beautifully arranged platters designed for passing and sharing · 4–20 guestsReserve Jaqueline Contreras Sanchez →

$300 / guest+ 20% platform fee · Grocery minimum $50 / guestCustom Elevated Multi-Course Menus: 3 to 7+ courses tailored specifically to your taste preferences and dietary needs. · 2–15 guestsReserve Jaqueline Contreras Sanchez →

20 guests maximum · Books up to 6 months in advance

Work History

07/2024 - Present

Chef/Co-Owner · Masarbor LLC · Napa, California

Managed all financial and operational aspects of a private chef company, cultivating a client roster through personalized consultation and delivering bespoke, multi-course custom menus.

05/2021, 05/2024, 05/2025 (Seasonal)

Executive Pastry Chef · Tutka Bay Lodge - Within the Wild · Alaska

Managed and executed all high-end pastry operations for a remote luxury wilderness lodge, creating daily custom dessert and bread menus with full autonomy over kitchen operations.

10/2018 - 02/2024

Co-Chef de Cuisine · La Calenda - Thomas Keller Restaurant Group · Yountville, California

Directed daily kitchen operations and managed a culinary team of 15+, overseeing quality control, inventory, labor costs, and collaborating on seasonal menu development.

03/2016 - 09/2018

Cook 3 · Ka'ana Kitchen - Andaz Maui at Wailea Resort · Hawaii

Led pastry production for the resort's high-end restaurant, trained junior staff, developed quarterly dessert menus using local ingredients, and managed pastry supply logistics.

08/2013 - 01/2016

Pastry Sous Chef · Bottega Ristorante · Yountville, California

Collaborated on seasonal menu engineering and recipe development, managed and mentored a team of pastry cooks, and maintained rigorous quality control across all plating and production.

Education

2013Associates in Applied Science - Culinary Arts, Baking and Pastry, Restaurant & Hotel Management, Diablo Valley College

Skills

Fine-DiningPastryPersonalized Menu DesignFarm-to-TableDietary Accommodations (VeganGluten-FreeDairy-Free)Baking

Every HELM Vendor Meets High Standards

We carefully evaluate chefs based on their culinary expertise, menu creativity, and proven track record for excellence.

Private dining with

Reserve Jaqueline Contreras Sanchez

from $100 / guest

+ 20% platform fee and groceries

2–20 guests · Books up to 6 months ahead

No charge today. Your card is charged the 30% deposit only if Jaqueline Contreras Sanchez accepts.

Report this profile