What we do.

ABOUT SARAH HELLER

Sarah Heller grew up in a small town in Connecticut, where from a young age cooking was her passion and focus. Her pursuit began early on by attending technical high school where she specialized in Culinary Arts. 
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Following high school, Sarah attended Johnson & Wales University in Providence, Rhode Island, where in a short three years she received her BS in Culinary Arts. From Rhode Island Sarah moved onto Boston for a position at a new restaurant named Spire. Here she worked closely with Chef Gabrial Frasca, and was exposed to Chef driven kitchens and fresh ingredients. This exposure kindled the desire to search out the best chefs and ingredients she could possibly expose herself to. After a brief visit to the Napa Valley in 2004, she immediately made the decision to move there for a position at Thomas Keller’s world renowned, Michelin starred Bouchon bistro. Within one year she had become Bouchon’s frst female Sous Chef, and the youngest in the Thomas Keller restaurant group to hold a management position.

​From there, Sarah trained in the dining room at Cindy’s Backstreet Kitchen, practicing and honing her skills on the hospitality and dining room management side of the restaurant world. Her passion however always lay in the kitchen and when Christopher Kostow, Chef at the Michelin Three Star, Restaurant at Meadowood called, she didn’t hesitate. Here she learned many new techniques and a new sense of creativity while working with fresh, seasonal and local ingredients from some of the best farmers in California. In 2009 Sarah founded her own company Radish Leaf Cuisine, creating her own menus, for winery and private clients alike. With a list of clients spanning the top tier of Napa and Sonoma wineries, she continues to focus on using California’s amazing ingredients to create beautiful, flavorful food.