Sabrina Sexton is a professional chef, educator and recipe developer. She trains the next generation of great chefs as a Chef-Instructor at The Institute of Culinary Education in New York City. Sabrina also works privately as a Chef and writes recipes for a variety of clients including the Food Network and the website The Daily Meal.
Sabrina believes that good cooking always starts with good ingredients and that sustainably grown and harvested products are good for the consumer, the community and the environment. As a chef and educator, Sabrina feels she provides a link between agriculture and the culinary arts, helping to forge a stronger relationship between the producer and the diner.
Prior to teaching and consulting, Sabrina honed her skills cooking in some of New York City’s finest restaurant kitchens. Cooking under Tom Colicchio at Gramercy Tavern, in the pastry and culinary departments, she was ultimately promoted to Tavern Chef, running the casual, front room of the restaurant. Prior to that, Sabrina worked for David Waltuck at Chanterelle as a line cook.
Sabrina studied Culinary Arts at The Institute of Culinary Education and mastered her craft through an apprenticeship in Paris at Taillevent. A firm believer in education, Sabrina has developed professionally by studying at California Sushi Academy in Los Angeles, The International Culinary Institute for Foreigners in Italy and The French Culinary Institute in New York City. She has been quoted in The New York Times, The Wall Street Journal, Smart Money and Women’s Health and appeared as a guest on Fox’s Good Day New York, ABC’s Eyewitness News andMartha Stewart Radio’s Morning Living. Sabrina’s recipes have appeared in The Daily News, The Knot and Cooking Light.
A graduate of Johns Hopkins University, she is proud to be the third generation of her family to live on the Eastern Shore of Maryland. Sabrina is a member of Women Chefs and Restaurateurs.