Sarah Cremona's culinary passions were ignited in her native regional NSW, where she was exposed to diverse culinary cultures from a young age. After a successful career in human resources, she immersed herself in culinary studies at Ireland's Ballymaloe Cookery School, embracing their traditions and paddock-to-plate philosophy.

An insatiable curiosity to explore global food traditions drove Sarah to the pioneering noma in Copenhagen, renowned for its locally-sourced, foraged cuisine. In Melbourne, she refined her skills emphasizing ethically- and sustainably-sourced ingredients under renowned chefs like Scott Pickett, Shannon Bennett, Christian Puglisi and her current mentor, Mark Best.

Sarah's dedication to ethical food practices has earned her numerous accolades, including the Hostplus Industry Scholarship, Josephine Pignolet Young Chef finalist, and finalist for the Nestlé Professional 30 Under 30 and 50 Best BBVA Scholarship programs focused on improving hospitality sustainability. 

Her recent leadership training at the MAD Academy further exemplifies her commitment to the exploration and advancement of responsible food production methods from farm to table and a resolve to master her craft through a sustainable social and environmental lens.