Sarah Schafer’s culinary journey began in her family kitchen in Boston, where cooking was an integral part of daily life. Inspired by her mother and grandmother, she developed a curiosity for food and cherished the rituals of preparing family recipes. Among her most vivid memories is her great-grandmother’s chicken soup, a dish so magical it felt like it “could grow limbs back.”

Encouraged by her mentor, Ken Oringer, to “go all in,” Sarah left Boston to pursue her dreams in New York City. She made history as the youngest and first female sous chef at Gramercy Tavern, refining her skills under Chef Tom Colicchio. A career highlight came when she cooked for her idol, Julia Child—an experience she describes as the most challenging yet rewarding night of her life.

Her passion for fresh, local ingredients blossomed at Eleven Madison Park, where weekly trips to Union Square’s Greenmarket became a grounding ritual. Seeking new challenges, she moved to San Francisco to work as Chef de Cuisine at Frisson under Daniel Patterson, exploring molecular gastronomy and essential oils to expand her culinary repertoire.

Partnering with the Rosenthal brothers at Anchor & Hope, Sarah deepened her culinary philosophy and leadership skills. This foundation prepared her for her next chapter in Portland, where she spent a decade leading Irving Street Kitchen. There, she built strong relationships with local farmers and embraced Oregon’s agricultural bounty, solidifying her dedication to seasonal, sustainable cooking. During her tenure at ISK, she frequently traveled to Italy, learning traditional pasta-making techniques from a grandmother introduced by a friend. Her passion for connecting communities through food continued with the launch of Cooperativa, a market celebrating Italian goods, local producers, and artisanal craftsmanship.

In 2023, Sarah joined Humble Spirit, helping to establish the restaurant’s focus on regenerative sustainability. For Sarah, the unique challenge of operating as a farm with a restaurant, rather than the other way around, is both inspiring and rewarding.

Sarah lives in the greater McMinnville area with her wife, Chrisanne, a talented makeup artist, and their pug, George. Outside the kitchen, she finds joy in gardening and bonsai care, practices that reflect her philosophy of patience and growth. She has lovingly cultivated heirloom tomato seeds gifted by her late friend Chef Fabio Picchi, handed to her on a warm summer evening in Florence. These tomatoes, like her cooking, carry stories and connections that transcend generations.

Sarah’s culinary journey has been marked by innovation, mentorship, and a deep love for sustainable practices. She continues to evolve, crafting dishes that honor both the land and the people who nurture it.

Brett Uniss is the development chef at The Ground, where he combines his love of the Pacific Northwest with expertise garnered in some of America’s finest restaurants

Growing up in a family where food was a focus, Uniss developed a passion for cooking early in life. He decided to turn his passion into a profession and attended Johnson & Wales University, graduating Magna Cum Laude with a bachelor’s degree in culinary arts in 2005. He ventured west to Yountville, California. to further his hands-on experience at the highly acclaimed Étoile at Domaine Chandon, and later Thomas Keller’s The French Laundry. By 2008, Uniss landed in New York City to continue working with the Thomas Keller Restaurant Group as chef de partie at per se, eventually being promoted to sous chef at Bouchon Bakery. He then moved to Las Vegas, where he honed his skills at é by Jose Andrés and drew inspiration from other Sin City standouts, working at both Italian standout B&B Ristorante at The Venetian Resort and Blau + Associates’ Honey Salt and Andiron Steak & Sea.

When he’s not in the kitchen, Uniss enjoys spending time with his wife and two young daughters, foraging in the Oregon wilderness, and lending a hand in the Market Garden at Tabula Rasa Farms.