Chef Sage Udofia cooks where wood smoke meets umami. Weekly meal preps, private dining, catering, and multicourse experiences designed for the way you actually eat.
Every booking starts with a conversation. Pick the format that fits the occasion, the guest count, and the budget; Sage builds the menu around it.
Smoked, seared, balanced.
Rotating weekly menus built for athletes, busy professionals, and households who want food that actually tastes like a chef cooked it. Portion-controlled, macro-conscious, never boring.
Fine dining in your home.
Multicourse tastings prepared in your kitchen. Sage brings the smoker, the knives, the technique. You bring the table. Smokehouse and umami-forward menus, tailored to dietary needs.
Birthdays, weddings, corporate.
Full-volume catering with the same standards as the dining room. Stations, family-style, plated. Smoked brisket next to chawanmushi, if that is the night you want.
Date nights and milestones.
A multicourse evening designed for the occasion. Whether the budget is intimate or expansive, the experience is choreographed end to end: amuse, savory courses, a smoked centerpiece, a dessert that lands.
Texas smokehouse and Japanese kitchens both worship live fire, fermentation, and patience. Sage cooks at the seam: brisket that drinks shoyu and yuzu; chawanmushi that finishes under post oak smoke; charred eggplant with miso butter. Familiar enough to crave, precise enough to remember.
Read Sage's story
Tell Sage what you have in mind. Date, guests, dietary needs, the rough budget. You'll hear back within two business days.