I love the sense of hospitality and that magical moment when someone takes a bite of food you cooked and you can see them close their eyes in pure enjoyment. I started working in restaurants when I was thirteen and fell in love with the industry. At fifteen, I left high school and worked my way through the ranks of the restaurant business. I opened my first restaurant in 2018, and the rest is history.
I’ve cooked all over the world, gathering culinary experiences in Dubai, Copenhagen, Paris, Ireland, and Vancouver, BC before settling in San Francisco, where I worked at Birdsong and the Michelin-starred Harbor House just up the coast in Elk. In my free time, I love foraging, skateboarding, and cooking, and I can’t wait to create your next dinner party and share my culinary stories with you and your guests.
I grew up in Michigan and went to culinary school in Chicago. I’ve worked with many high profile clients and spent a lot of time cooking on luxury charter boats all over North America. I’ve cooked many different cuisines and dietary restrictions and cannot wait to cook with you!
Chef Sara grew up traveling in her family’s carnival business, spinning cotton candy, making popcorn and shaking lemonade! She has been cooking professionally for over twenty years, using colorful seasonal ingredients with international influence to create chic, health-minded and locally sourced cuisine.
Chef Edie is a formerly picky eater who now teaches people how to cook good food. She gets her inspiration from all over the world, and mixes and matches styles, techniques and flavors. She loves the way vegetables are used in Mediterranean countries, herbs and spices in the Middle East, legumes in the Americas, potatoes in her home country of The Netherlands, and getting to know American food.
With years of experience in high end restaurants, catering, and cooking for celebrities, Chef Syd is our Southern California sushi expert, a popular culinary instructor, and expert in resident events ranging from brunches to happy hours, always creating new and unique menus and ideas.