A herb butter cream steak sauce created
with the finest ingredients by a world-class
saucier. The singular blend of cream,
butter and herbs is a perfect synergistic
match to a sirloin steak and crispy fries.
The secret ingredient and the flavorful blend
are absolutely craveable.

Sintra Sauce is succulent, value added, multiple application sauce that is operationally effortless to prepare. Sintra Sauce is versatile; as a center of the plate steak sauce, dipping sauce, gravy for fries or burger sandwich spread. The applications are limitless and flavorful.

Sintra Sauce is cost effective with limited labor involved and increased yield.The 64 oz. pack size is versatile to reheat in the bag or to order.

A dream come true for the entire HORECA industry. Now Hotels, Restaurants and Caterers can provide a easy-to-prepare craveable sauce to their customers and guests. What typically would take an expert Saucier too much time and too much cost, Sintra Sauce makes it easy to heat and serve.

Trying to figure out the secret umami? Which ingredient is it? Is it the herbs? Is the butter creame base? Is it traditional French or is it Swiss? We'll never tell.

Start a FREE Trial Tasting

Our Experts

Andy Riabokin - President and Founder of Sintra Enterprises. During his 15-year Executive Recruiting career, Andy has assisted hundreds of early-stage, high growth companies meet their goals by providing management consulting, information systems and recruiting services. Andy also leads a practice area in Integrated Supply Chain for diversified manufacturing companies nation-wide. Andy is a long-term member, sponsor and attendee of the Los Angeles Venture Association and Tech Coast Angels. Prior to becoming a recruiter Mr. Riabokin was a business re-engineering consultant and computer systems engineer. He holds a Bachelor of Science Degree from the University of Minnesota in Economics and Statistics.

Chef Charlie Baggs - Sr. Executive Chef for Sintra Enterprises, Inc. and President and Founder of Charlie Baggs, Inc. Charlie Baggs, Inc. is an international food service consulting company specializing in Marketing and Support, Product and Development, Gold Standard Recipes, National Account Presentations, Culinary Training, Sensory Science and Marketing Research. Chef Charlie Baggs is a Distinguished Speaker for The Institute of Food Technologists, and has shared his expertise as a speaker at the National Restaurant Association Annual Conference and The Research Chefs Association. He has been an Adjunct Professor at Purdue University for seven years where he teaches "Culinary Arts for the Food Scientist" in the Food Science Department.

James M. Rice - Board Advisor and Vice President & Country Manager, Greater China, Tyson Foods, Inc. He joined Tyson Foods in May 2004 and has been in China since 1987. His career in China included roles as Plant Manager, Sales Director, and General Manager with a leading consumer products company. He currently serves as a member of the Board of Governors of the American Chamber of Commerce in Shanghai and on the Advisory Board of the University of Southern California Global Executive MBA Program. James Rice earned a Bachelor of Science degree in Political Science from the University of California, Los Angeles. Tyson Foods, Inc. is the largest provider of protein products on the planet and the world leader in producing and marketing beef, pork, and chicken. With about 25% market share in the US, the company has annual sales of US$25.9 Billion and a market capitalization of US$5.8 Billion (NYSE: TSN).

Where Are We?