Sarah Scott – Chef, Culinary Consultant and Writer – served as Executive Chef at Robert Mondavi Winery for 14 years from 1993 – 2006, overseeing and developing the Culinary and Wine and Food programs and traveling extensively as Culinary Ambassador for the winery.
In 2006, Sarah started her own company, Sarah Scott Chef, focusing on producing wine and food events for wineries and private clients in the Napa Valley and San Francisco Bay Area, as well as consulting and educating in the field of wine and food. In 2010, she co-authored the acclaimed cookbook The Wild Table: Seasonal Foraged Foods and Recipes with master forager Connie Green.
As a Consulting Chef for Continuum Estate, Darioush Winery, Silver Trident Winery and Hall Winery, she creates and produces wine-friendly food for consumer experiences at the wineries. Sarah also develops recipes for wineries and corporate wine and food clients for marketing and consumers. She is a featured chef on the Simple Feast App launched in January 2016 and the Chefs Catalog website launched in 2017.
A resident of the Napa Valley since 1979, Sarah’s culinary sensibility has been influenced and honed by long-standing relationships with local farmers, purveyors and artisan food producers. Her expertise in wine and food compatibility comes from continuing relationships and collaborations with vintners, Masters of Wine and Master Sommeliers.
Sarah, a self-taught chef, began her cooking career in the Napa Valley, and from day one was influenced by the importance of harmonizing wine and food at the table. During her tenure at the Robert Mondavi Winery she participated in The Great Chefs cooking program working side by side with chefs such as Thomas Keller, Alice Waters, Daniel Boulud and Jean-Georges Vongerichten, as well as Michelin 3-starred chefs from France and Italy. She attended the inaugural School for American Chefs in 1989 with Madeleine Kamman.
In 2016, Sarah was inducted into the San Francisco chapter of Les Dames D’Escoffier and is a member of the San Francisco Professional Food Society.
“I began working with Pacific Gourmet over 25 years ago when I started at Robert Mondavi Winery and continue to count on them to provide me with the quality ingredients my clients today expect. I can trust them to carry the brands that I rely on and introduce me to new ones as they discover them. They cover all my baking needs, pantry items and international ingredients that are hard to source anywhere else. Not to mention the great attitude and humor and longstanding relationships with the Pacific Gourmet family. It’s a true pleasure working with the team at Pacific Gourmet.” – Sarah Scott, Owner of Sarah Scott Chef