Linda Sarris was raised in the kitchen of a big Greek-American family and has been in love with food since she was a child.
After a career in book publishing, she followed her heart to the French Culinary Institute and then immediately off to Italy to sharpen her culinary skills in her own adventurous way. With a few stints in restaurants, she knew this wasn't her place to grow so began to create her own freelance chef position working with a farm-to-table cooking school in the Sicilian countryside, two summers with a winery on the coast of Tuscany, traveling for consulting jobs with restaurants in Romania and Colombia, all while building a small-but-mighty private chef business in NYC with her all-female team.
Linda's cooking style features colorful seasonal produce and fresh salt-kissed seafood carefully flirting together with the help of traditional Italian techniques.
Under the Cheeky Chef brand, Linda is creating SNACK Sicily a food/wine guide for travelers and will be organizing a chef-led tour to visit producers this fall.
panelle with black aioli
farmers market salad, anchovy, pecorino
spaghetti with pesto trapanese
grilled calamari, chickpeas + sicilian chimichurri
swordfish involtini, shrimp + pistachio
once upon a time in new york: cannoli tart
Photos by: Katie June Burton