Sarah Jayne Grueneberg Biography

I grew to love the culinary expressions when I was young. Growing up in Houston, Texas, I spent much of my free time cooking and preparing meals with my grandparents. So when I opened Taste of the World, my first café, in the fourth grade, it was evident that my passion and destiny lay in cooking. I began working at Brennan's of Houston under Chef Chris Shepherd after attending the Art Institute of Houston (a Food and Wine Best New Chef and James Beard Award champ). I started as a garden trough cook and advanced through the ranks to become the café's youngest female sous chef at 22. During my four years at Brennan's, I experienced the most extreme southern neighborliness and a balanced Texas Creole meal that included privately chosen foods, game meats, and freshly grown veggies. Next, I relocated to Chicago in September 2005 to work with the award-winning culinary team at Spiaggia, the city's only four-star Italian restaurant run by James Beard Award winner Chef Tony Mantuano. I may have had a little experience with Italian cooking when I started the line, but my enthusiasm for Italian food culture and products quickly grew to incredible levels. After much effort and assurance, I was promoted to purchasing sous chef under Chef Missy Robbins in February 2007 (a Food and Wine Best New Chef.) I developed my ability to locate and mindfully handle ingredients in this role and altered my creative side. My promotion to Executive Chef in January 2010 was made possible by my commitment, confidence, and wealth of knowledge regarding Italian cuisine and culture.

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