Raised in Ocala, Florida, with roots in Vermont, attending high school in Beijing, China, with a few other stops along the way, Sarah has found home in the Hudson Valley of New York. Starting in kitchens at 14, they spent their time in China building a grassroots vegan community through pop-ups, recipe and menu development for restaurants, and online forums. Since returning to the U.S, they have taken every opportunity to learn under whoever they can. Holding positions as a kitchen manager for Pig & a Jelly Jar and Wafu - along with working under Phelix Gardner at Pago. Through this journey, they found a passion for cheese while working at multiple cheese shops, mentored by Casey Beland, Gayle Martin, and Tonda Corrente. Now, working at Bivona’s Simply Pasta, building their cheese program, Sarah continues to be dedicated to connecting others through teaching, cooking, and feeding those around them.

Laowai Eats started as just an Instagram profile where Sarah uploaded what they were cooking/eating. Now, it has become a community of “foreigners,” learning from one another.

Laowai | 老外

The Mandarin word for foreigner or outsider; usually said in a derogatory manner.