Bio Sarah Durning fell in love with baking as a child and started working professionally at her father’s restaurant as a teenager. She has worked as a pastry chef, chef de partie, and charcutière, gaining experience in Michelin-starred restaurants and the esteemed kitchens of Rustic Canyon, Margot, and Dunsmoor. Sarah’s diverse expertise include charcuterie, pastry, and wedding cakes – lending to her unique talent in crafting culinary experiences that are both rustic, and refined.
Fun Facts & Inspirations
Favorite ingredients: Peak-season finds from the LA farmers markets in January—citrus, pomegranates, avocados, persimmons
Mastered whole animal butchery while working at a high-end butcher and charcuterie shop in Los Angeles.
Favorite culinary memory: cooking heartfelt and innovative family-style meals for fellow restaurant staff after their night time shifts.