Hey There

I'm Sarah

I’m a chef, writer, and traveler that is passionate about sharing my experiences with others. My style is a high-low mix of affordable and aspirational and I love curating my recommendations based on each individual’s needs. My service offerings include private cheffing, travel planning, and food writing.

I went from working long hours in banking to pursuing my passion for food and traveling.

When I was twelve years old, my mother returned to the workforce and I ended up teaching myself how to cook. I didn’t yet realize that cooking was my passion so I went on to attend business school for my undergraduate degree and started my career in finance. After a few years in the industry, I realized that I wasn’t happy so I decided to change course and pursue a culinary degree at the Institute of Culinary Education and I’ve never looked back!

What’s my story, you ask?

Read on to get to know me better

I’m originally from Northern NJ and have been living on and off in NYC for the past five years. After graduating from culinary school in 2018, I worked as a culinary extern in the prep kitchen at Gramercy Tavern to get a taste of kitchen life. However, I knew I wanted to find a career path that combined my business experience and culinary training. Shortly after leaving Gramercy Tavern, I started as a Recipe Developer at Blue Apron and worked my way up to Culinary Manager over the course of three years. Working in the test kitchen allowed me to be super creative, and I spent most of my time experimenting with recipes and new ideas. I was also recognized in this Fortune Mag write-up! During my tenure at Blue Apron, I also worked as a freelance private chef for an agency called The Culinistas in both NYC and the Hamptons. 

I am very passionate about sustainable food systems and spent the summer of 2021 working and living in Italy. I secured a work-stay opportunity through WWOOF on a farm in Tuscany, Tenuta di Spannocchia, for two months and then solo backpacked around the country for the month of September. When I returned back to the states, I accepted a new position as the Chef Services Director for The Culinistas, managing over 100 active chefs on the platform and helping the business transition to a chef-driven approach. In November of 2022, I moved to Rincon, Puerto Rico for the winter season to work as the Lead Chef at a farm-to-table cafe called Cosecha. In addition to my full-time job, I also pursue several freelance projects that pertain to my passions of traveling and writing. Over the past few months I’ve had a few food-centric pieces published in both Eater and Tasting Table and I also work as a Travel Advisor at Fora


Favorite Happy Hour Drink

Dirty vodka martini with blue cheese stuffed olives

favorite relaxing vacation

The Grace Bay Club in Turks & Caicos

Favorite adventure Vacation

Cinque Terre, Italy

Best Dessert in the world

Chocolate lava cake in the winter, key lime pie in the summer

If I could travel anywhere tomorrow, it would be

Japan (for snowboarding)

Favorite smell:

Fresh tomatoes on the vine

Famous person, I’d like to meet:

Audrey Hepburn

Decade I’d like to live in:


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