Sarah Monson was born and raised on California’s Central Coast, but she’s been a Seattleite since 2014, when she began her studies at the Seattle Culinary Academy. She’s worked in many of our favorite restaurants, from Tilth, Lark, Art of the Table, and Rupee Bar to the Sea Creatures restaurant group.

Today she’s sous chef at Manolin, and also the editor of The Cook Book, a print publication collecting recipes from the city’s chefs, bakers, and bartenders. She spends what’s left of her spare time singing karaoke, teaching Pacific Northwest cooking at the Pantry, or at home with her cat, Miso.