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Sarah Knights
Sarah Knights
State: NSW
Age: 27
Sous Chef
Growing up on the South Coast of NSW in Jervis Bay, Sarah left high school in Year 10 to begin her apprenticeship and has been working in professional kitchens since she was 15 years old. She moved to Sydney in the third year of her apprenticeship working under Peter Doyle at est, which became a three hatted restaurant while she was there. “When I turned 18 I moved to Sydney, which was a huge culture shock for me coming from a small coastal town. I had to learn fast about the food I was cooking and also life skills. Peter’s encouragement and advice was fundamental in the development of my passion for food.”
Age: 27
Sous Chef
Growing up on the South Coast of NSW in Jervis Bay, Sarah left high school in Year 10 to begin her apprenticeship and has been working in professional kitchens since she was 15 years old. She moved to Sydney in the third year of her apprenticeship working under Peter Doyle at est, which became a three hatted restaurant while she was there. “When I turned 18 I moved to Sydney, which was a huge culture shock for me coming from a small coastal town. I had to learn fast about the food I was cooking and also life skills. Peter’s encouragement and advice was fundamental in the development of my passion for food.”
Sarah worked at Bistro CBD, then Bistro Ortolan, before travelling overseas to work as a private chef to an English family. This took her on board a super yacht where she met chef Scott Wade, who is now her partner. It was this experience that has given been her greatest life achievement so far. “Travelling overseas to over 22 countries, I learnt about different cultures, cuisines and produce. It is a priceless skill which I will have with me forever.”
Last year Sarah and Scott returned to Sydney together where Sarah worked at Uccello and Plunge restaurants. Throughout her career she has often been the only girl in the kitchen and wants to show that “girls can cut it too”.
Sarah’s dream is for her and Scott to own a destination restaurant of three hats standard.
Last year Sarah and Scott returned to Sydney together where Sarah worked at Uccello and Plunge restaurants. Throughout her career she has often been the only girl in the kitchen and wants to show that “girls can cut it too”.
Sarah’s dream is for her and Scott to own a destination restaurant of three hats standard.
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