Nadia Rahman
Founder and Executive Chef
Cooks from her family's recipes and the Texas seasons.
About us
Cooked like a dinner party, served like a wedding.
An Austin kitchen with a love of spice and a habit of overdelivering.
An Austin kitchen with a love of spice and a habit of overdelivering.
Chef Nadia Rahman cooked for a friend's wedding in 2014 because the caterer cancelled a week out. Ninety guests asked for her card, and Saffron & Sage started the following spring.
The menus still draw on the spices of her family's kitchen and the produce of Central Texas farms, with a team that now runs as many as six events on a busy Saturday.
The same person from the first call to the last plate.
Menus built around spice, herbs and what is in season.
A written proposal with every fee spelled out up front.
We work with your planner and venue so service runs quietly in the background.
Founder and Executive Chef
Cooks from her family's recipes and the Texas seasons.
Chef de Cuisine
Runs the kitchen on event days and every tasting.
Lead Event Coordinator
Has planned more than three hundred weddings.
Pastry Chef
Responsible for the cakes people still talk about.
Book a tasting and a coordinator will build the menu around your guests and your venue.
