Chef Sabrina began in the restaurant industry in 2004 and has since amassed quite the culinary resumé. She started her career in Bellevue at JOEY and Bis On Main, then crossed the lake to join the crews at some of Seattle’s most iconic restaurants. Starting from Tavolàta, to Café Presse, and Osteria La Spiga, to becoming the first female sous chef at Canlis, Sabrina has certainly earned her stripes in the kitchen. She has traveled extensively throughout the United States and Europe, learning to make paella from a master in Valencia, tiramisù from an Italian nonna in Sicily, and staging at award-winning restaurants Eleven Madison Park in NYC, Blackbird and Next in Chicago, Husk in Charleston, and Quince in San Francisco, to name a few! While Sabrina loves to cook Mediterranean cuisine with PNW ingredients, you will often find her food telling the story of her entire culinary journey- derived from childhood memories of cooking with her Polish and Portuguese family, inspirational travels around the world, local food escapades and her own original ideas! Sabrina is joined by her twin sister, Mele, who takes care of front of the house duties, when she isn’t volunteering as a Firefighter/EMT and attending nursing school on the side.
Together they make quite the dynamic duo!