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Skewers over a smoking wood-fired grill
Private chef · San Francisco

Fine dining, brought home.

Chef Philip Sanad cooks seasonal, fire-kissed menus rooted in Egyptian flavors and inspired by San Francisco’s terroir, for dining experiences across the Bay Area.

Plan a dinnerSee the food
Photo: James Linabary
The chef

A fine-dining chef’s precision, a host’s warmth.

Every dinner I cook begins with a conversation: who’s coming, what you’re celebrating, what you love to eat. From there I build a menu that feels entirely yours, served with the care of a great dining room and the ease of a friend’s table.

Born and raised in Cairo and trained in some of California’s best kitchens, I cook food that tastes like where I come from, made with the technique and the produce of where I am now.

Read my story →
Phil in an apron, smiling with a glass of wine by the window at Bar Bibi
Photo: Alexander Zeren for StarChefs
  • Now

    Director of Culinary Operations — Lazy Bear, JouJou & True Laurel

  • Trained

    Two years at République under Chef Walter Manzke

  • Pop-ups

    Egyptian dinners at Bar Bibi, sold out in under 24 hours

  • Press

    Featured by StarChefs, 2026

The work

Tasting menus, private tables and pop-ups.

Fine-dining technique and the best of the season, from coursed tasting menus to my Egyptian dinners at Bar Bibi. Every menu is written for the table it’s served at, so no two dinners look quite the same.

Tweezing sea moss onto golden custards topped with caviar
Spring peas and caviar in a stoneware bowl with a snap pea, mint and a chive blossom
A white plate with caviar, tender greens and herb oil
Glazed duck breast with jus, a pistachio crust and a small cherry garnish
A tray of saffron custards topped with sea urchin and lime zest
A fluted tart topped with bright orange roe and dill
Shiso leaves wrapped around fresh cheese and red pepper
Garden vegetables, grilled okra and nasturtiums with a creamy dip
Plates of cured fish and flowers on large green leaves
Basting skewers over glowing coals on a live-fire grill
A braise with red pepper sauce, pickled vegetables and wild greens
A ring of tahini around tomatoes, cured yolk and basil
Hummus with a soft egg, muhammara and herbs, bread alongside
Ringa, a smoked black cod and tahini spread, served on shiso leaves
Private dining

Ways we can cook for you.

From a quiet dinner for six to a long table for a milestone, I handle the menu, the shopping, the cooking, the service and the cleanup.

i.

Dinner parties & intimate experiences

A coursed tasting menu cooked and served in your home, for a quiet evening with friends or a birthday, anniversary or milestone. The pace and polish of a fine-dining room, at your own table.

ii.

Brand partnerships & activations

Launches, product dinners and branded experiences built around food that people remember and talk about.

iii.

Pop-ups & collaborations

Supper clubs and wine-bar takeovers, like my Egyptian dinner series at Bar Bibi.

How private dining works →

Phil setting down hummus and warm bread on a lace tablecloth
Photo: Alexander Zeren for StarChefs
As seen in StarChefs
“Egyptian food is highly undiscovered and highly underrepresented in the United States.”

Philip Sanad, in “Celebrating the Flavors of the Nile,” StarChefs, October 2026

That idea drives my Egyptian dinner series at Bar Bibi on Nob Hill: the dishes I grew up on, like ringa in shiso, mahshy and beef-lamb kofta, alongside wines from around the world.

Read the feature →

Now booking

Have a date in mind? Let’s talk menus.

Tell me a little about your dinner, and I’ll come back with ideas and availability.

Start an inquiry