Introducing Nomad chef Sarah Nagli

Sarah has always loved food and has a keen interest in cooking. When COVID hit two years ago, Sarah decided to turn her passion into a career and quit her job in Event Management to train as a chef full-time at Leith’s School of Food and Wine. She has since worked as a chef in restaurants (most recently Carmel by Berber and Q) and with caterers. Sarah is now a freelance private chef, cooking at intimate fine-dining dinner parties, more informal buffet-style events, canape parties and more.

Emily Lowe
Emily Lowe
March 28, 2023

How did you get in to cooking?

I was a really fussy eater when I was a child. I never wanted to eat what my mum had made us for dinner and when I did it took me over an hour to clear my plate. It wasn’t until I went to University that I became more adventurous and fell in love with food. With that, my love of cooking grew. When COVID hit, I decided to turn this passion into a career and quit my job in Event Management to train as a chef full-time. I’ve since worked as a chef in restaurants and with caterers and am now a freelance private chef.

Most interesting kitchen story

I cooked for Grace Dent whilst I was working at Carmel. She came in to review the restaurant and described my chocolate tart as ‘ridiculously lovely’.

How does your upbringing influence your cooking style?

My mum was big on comfort food when I was growing up. Think spaghetti bolognese, chicken schnitzel, fish pie. My cooking is based on these home comforts, but elevates them into a more fine dining experience with my culinary training, using fresh, seasonal, locally sourced ingredients.

What do you love most about being a chef?

The enjoyment that my cooking brings to others. There’s nothing more rewarding than seeing the smiles on peoples faces as they eat something I’ve made for them.

Quick Fire Questions

What is a quote you live by

What’s meant to be will always find it’s way

Favourite restaurant in London

Westerns Laundry

Favourite herb

Chives. I can’t go without them on my scrambled eggs!

Most interesting chef you’ve met

Merlin Labron-Johnson

Desert island ingredient

Maldon sea salt

Here is a taste of Sarah's menu...

All our Nomads menus are bespoke and can be made to suit you.

Click here to enquire with Sarah now!

Hire a local private chef for your special occasion. They buy the ingredients, cook and do the washing up.
Prices start at £30/head. Search here.

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