Hi, I’m SARAH.
I began my culinary journey cooking as a young child; cooking for family and friends. Cooking has always been the way I show people I care about them. I view it as a form of privilege to be able to create a mental and physical experience for someone I love but also for someone I may not know at all. During my stay at The Culinary Institute of America, I worked at Cafe Boulud, met some amazing people, and created the foundation of the cook I am today. Since graduating from CIA and moving to NYC, I had the opportunity to aid in the opening of two New York restaurants, Crownshy and 232 Bleecker.
My stay at 232 Bleecker was particularly influential on my style of cuisine, as I worked under Suzanne Cupps and a wonderful team. Currently, I am both front and back of house at Tuome in the East Village, where I continue to expand my culinary techniques.
My Approach
My style of cooking is unique in the way that I like to source and use local ingredients and incorporate them in a fine dining style. I apply the traditional French techniques from the Michelin starred restaurants I’ve worked in, while focusing on fresh, seasonal ingredients in the style I learned while working under Suzanne Cupps at 232 Bleecker.
As an Asian American woman that grew up in a New Jersey Italian household, I express my culture through my food. This translates to Asian cuisine cooked in an Italian/new American way. I specifically like to cook with local seasonal ingredients and utilize them in an Asian fashion. Imagine: yuzu marinated grapes with razor clam foam, lemon verbena oil, and shaved walnut.
Attention to Detail
Book your consultation, and we will take care of the rest. We will create the menu, take care of any wine pairings, or cocktails. All you have to do, is enjoy your event!
AccomOdations
Although I am passionate about cooking Asian and Italian cuisine, my team and I would be happy to accommodate to whatever your needs may be.