Chef Sarah Acconcia honed her broad culinary experience in some of Baltimore’s most eclectic and exciting kitchens. She is currently embarking on a project to visit and share experiences at local farms, fisheries and food producers in Maryland.
The 26-year-old chef was most recently the Executive Chef at 13.5% Wine Bar, in the Hampden neighborhood of Baltimore, MD. There she built a food program revolving around the seasonal bounty of Maryland agriculture and aquaculture.
From July 2009 until March 2010, she worked the wood oven at the award winning Woodberry Kitchen and developed a deep interest—and respect—for our food’s origins.
From October 2007 until summer 2009, Sarah served Sous Chef and Pastry Chef at Abacrombie Fine Foods in Baltimore’s Mount Royal section, where she devoted her energy to creating a wide range of confections and began cultivating strong relationships in the local agricultural arena.
Sarah has no formal culinary training, but has completed successful stages at both Tru and Alinea in Chicago and New York City’s Room4Dessert.
Sarah Acconcia is a 2007 graduate of the Maryland Institute College of Art where she earned her bachelor of fine arts in sculpture and printmaking. She spent a semester doing print work at Edna Manley College of the Visual and Performing Arts in Kingston, Jamaica, W.I.
Sarah was born in New York City and, as the child of a Foreign Service Officer, lived in Bucharest, Romania; Hamburg, Germany and Croughton, England, before the family settled in northern Virginia.
