Sarah Steffan’s culinary career at Blackberry Farm has been a journey through virtually every role in the kitchen, from line cook to pastry chef to her current role as Executive Chef at Bramble Hall. Through it all, she has cultivated a deep appreciation for farm-to-table dining. Sarah graduated from Paul Smith’s College in New York and studied abroad at Le Cordon Bleu in Paris. At Blackberry Farm, she continues her commitment to creating dishes that celebrate local and sustainable ingredients. She encourages her team to explore their culinary creativity with every item they bring to the menu.