Sara began her career at Blue Hill and Blue Hill at Stone Barns after completing an alternative culinary program at The Natural Gourmet Institute. She has worked in Brooklyn at Marlow & Sons, Diner and Reynard in the Wythe Hotel. She spent time at both Marlow & Daughters and The Meat Hook, working to expand the shops’ charcuterie repertoires. she worked in Spain at the Michelin-starred Els Casals and In 2013 opened the critically acclaimed Glasserie, for which she received Eater NY’s Chef of the Year award. Sara recently opened Madcapra in downtown LA with partner Sarah Hymanson.