Chef Sabrina Mirabella

Sabrina’s culinary passion began as a way to bridge cultural and language barriers within her large family of Azorean, Sicilian, and Brazilian immigrants. Her love of food was fueled by the deep sense of connection she experienced in the kitchen, and by the shared ingredients, techniques, and passion across these diverse cuisines.

Raised in Massachusetts and having spent her restaurant career in New England kitchens, fresh seafood has always been at the heart of her favorite recipes. Ask her about her favorite oyster varieties, where to find Quahogs in New England, and what makes them so unique—she’ll have plenty to share.

Sabrina credits her culinary inspiration to her time working alongside a close-knit network of fishmongers, pig farmers, and foragers, helping bring evolving dishes to life in the Boston restaurant scene. One of her most cherished experiences was working next door to Julia Child’s beloved neighborhood butcher in Harvard Square.
Her love for back-of-house operations eventually merged with her studies in product development and nutrition, leading her to transition into the food manufacturing space. Over the past decade, she has built strong connections in the research chef community, innovated menus for global restaurant brands, and collaborated with operators and scientists to develop new product launches.

Today, Sabrina resides in Chicago, where she enjoys discovering hidden culinary gems throughout the city’s vibrant food landscape.