About Sarah

Growing up in my French chef grandfather’s restaurant and garden gave me an appreciation for food at an early age. From hunting for chucker to fishing the streams for brook trout, I still remember coming home with our catch and preparing deliciously fresh meals. There is nothing like a freshly grilled or cast-iron seared brook trout with lemon and garden herbs.

My passion for food and running led me to Colorado State University where I studied French and Restaurant and Resort Management and was an All American and School Record holder in Track and Field. After college, I moved to Italy to study cuisine at the Italian Culinary Institute for Foreigners in Costigliole D’Asti Italy, Piemonte, followed by a stage at now Michelin Starred restaurant Antiche Contrade in Cuneo. It was here where I fell in love with porcini, tartufi, real free range eggs, fresh pasta, branzino sea bass, and Italian cheeses and wines.

I returned to Truckee, CA where I started my personal chef business as well as I worked as a line cook for Moody’s Bistro, an intense and fast paced kitchen. It was here where I learned to be an efficient and organized line cook, with the burns to prove it! I then spent a summer as a private chef in Provence where I also staged in Michelin star restaurant La Petite Maison in the Luberon as well as again at Antiche Contrade. I was able to shop daily for my clients at the farmers markets in the South of France and really experience first hand why seasonal is better. My husband and I also road biked through the Alps and the Dolomites, conquering every pass we could find before settling in Sonoma County, CA. where we live with our daughter, Simone Ray and feel so blessed to live in a community rich in wonderful people as well as some of the best olive oil, artisan cheeses, breads, wine, and produce found anywhere in the world.

Noticing a niche for healthy food at local and bay area cycling events we devised a plan to build a fully equipped kitchen in a 2001 Ford Grumman truck. Our project has come to fruition and within 2 weeks of owning the truck we did the Kate Wolf Music Festival and the Downieville Classic bike race. We do our best to source organic eggs, sustainable meat, and produce and seasonal ingredients. We serve organic equator espresso and coffee out of San Rafael, CA, and all of our packaging is eco friendly.to vend and cater with the truck within 90 minutes of Sebastopol, California. Check out our event schedule on Facebook and call us today about bringing our truck to your next event.