MEET CHEF SARAH

“My love for cooking and everything that surrounds it started early; picking fresh green beans and huckleberries in the yard and beating all the grandmas at family reunion baking contests.”

Prior to entering the hospitality industry, Sarah worked as an assistant to a naturopathic doctor and as a specialty grocery buyer for a small business that focused on providing goods for those with allergies and dietary restrictions. These experiences exposed her to a whole new world of foods, herbs, and ingredients.

As cooking was already a passion of hers, she spent all of her free time cooking with and learning as much as she could about this new world of ingredients. Sarah's love for these new homeopathic ingredients lead her back to the culinary world, “At any point in my culinary career whenever someone would ask the age-old question 'if you could open your own restaurant, what would it be?', I would answer FUNCTIONAL FOOD. Food that goes beyond what tastes good, beyond the nutrients it provides, but the interplay between the joy of sharing a meal and a dish whose ingredients work synergistically to affect the body's many functions in a positive way.”