Born and raised in a small town outside of Utica, NY called Clinton, Chef Sarah’s interest in food started at an early age. She cooked along side her Grandparents, Mother and Aunts who Knew How to cook great food. Keeping family recipes and traditions were very important to her family. After High School she attended The New England Culinary Institute in Montpelier, VT. During Her education she had to complete internships which took her from a resort in Saratoga Springs, NY to a four- diamond fine dining restaurant in Charleston, SC.
After a couple of years in Charleston, SC working under Chef Ciaran Duffy, she worked at an event for rising chefs in Manhattan at the James beard House. She worked at many establishments where she fell in love with the private club aspect of the culinary industry. She landed in Rochester, NY at the Genesee Valley Club where she worked through the ranks from a line cook to a Sous Chef. Under Chef Michael Macri, CEC she learned how to be a great leader. Sarah always showed a passion and drive to do her best.
Sarah’s vision is to elevate simple foods with different techniques. She also believes in cooking with seasonal products and working with local farms to provide the freshest ingredient to her members.