EXECUTIVE CHEF AND CO-OWNER
From a young age, cooking was always a passion for Sam, and ultimately, the trajectory of his life. Working at his parents British Pub, "The Cottage Inn," he rose through the ranks to eventually take the helm of the kitchen alongside his mother, Cathryn. After seven years, he was led to pursue cooking in Portland, Oregon. Working under some of the best chefs of the northwest including James Beard award winner Andy Ricker of Pok Pok and Andrew Gregory of the Woodsman Tavern, he honed his skills and deepened a knowledge of technique and farm to table sustainability practices.
GENERAL MANAGER, PASTRY CHEF, CO-OWNER
As a classically trained pastry chef out of the famed Le Cordon Bleu culinary school in Portland, Oregon, Sarah has worked for some of the best pastry chefs in America. She has worked in all sides of the restaurant business, from baking artisan breads in award winning bakeries to managing dining rooms of great restaurants throughout the northwest.