Chef Sara discovered her love for cooking growing up in South Florida and refined her skills at Johnson & Wales University, later deepening her commitment to sustainability during four years as a fishmonger at WFM. With over 12 years in the Seattle dining scene, she has cooked at acclaimed restaurants such as Terra Plata, Staple & Fancy, Tarsan i Jane, and Sitka & Spruce, and most recently owned Finch & Pine, a sustainably focused, dairy-free café in Capitol Hill. Now a private chef and cooking instructor, she enjoys exploring diverse cuisines and strives to share love through every dish she creates.