Sarah
Director of Culinary Marketing & Personal Chef
Sarah is excited to bring her passion for food, storytelling, and hospitality to the Nourish Culinary team. With nearly 25 years of experience creating (and eating) flavorful plant-based meals, along with a professional background in branding, design, and digital content marketing, she is passionate about helping people connect through thoughtful food and memorable experiences.
As Director of Culinary Marketing & a Personal Chef, Sarah leads Nourish’s brand and marketing initiatives while also serving clients through personalized chef services. She collaborates closely with the culinary team to showcase the people, stories, and exceptional meals that make Nourish unique while helping clients enjoy customized dining experiences that fit their lifestyles. Having recently relocated to the Washington, D.C. area, she’s excited to become part of the local community and help tell the Nourish story.
Outside of Nourish, Sarah shares approachable recipes and inspires people to incorporate more plants into their everyday meals through her online community. When she’s not cooking or creating, you’ll likely find her attending a live show, traveling somewhere new, spending time with her tribal community in southern Virginia, or tackling her next weekend DIY project.
You have guests coming for dinner, what are you making?
A family-style table filled with colorful, seasonal dishes that just happen to be plant-forward. I love surprising people with meals that are comforting, flavorful, and show how delicious vegetables can be when they’re the star on the plate and not an afterthought.
What’s your favorite ingredient to cook with?
Hands down, seasonal produce. Whether it’s sweet corn in the summer, ripe tomatoes, fresh herbs, or winter squash, I love letting ingredients shine when they’re at their peak.
What’s your favorite season to cook in and what dish are you making?
Late summer into early fall, when tomatoes, sweet corn, peaches, and herbs are still abundant, but squash, apples, and cozy flavors start making their way back into the kitchen. It’s the best of both seasons. You’ll usually find me making a harvest-inspired dinner with tri-colored carrots, roasted squash, mashed parsnips, and something warm with apples for dessert.