¡Tapeamos!

Chef Sabrina trained at La Escuela de Cocina Luis Irizar in San Sebastian, Spain. She has worked in restaurants in the Basque Country and at Boston University as the sustainability coordinator of the dining services. She is passionate about using local produce to create delicious, wholesome food, with a focus on various Mediterranean and Middle Eastern cuisines. She has a deep respect for cultural tradition and tries to honor that when teaching and cooking. She is also very interested in the intersection between foodways, hospitality, family and community.