Born in Oregon, Chef Sarah Doyle’s early culinary adventures took her from the forests of Kentucky to running a steakhouse in Bend, OR.

A year long culinary sabbatical took her to the Black Forest of Germany and the San Francisco Bay Area where she staged and worked in 2 and 3 Michelin star restaurant kitchens.

Doyle met her partner in Votum while on a Stage at Manresa Restaurant in Los Gatos, CA.

She worked in the Pastry Department at Acquerello in San Francisco, before spending a year at a production patisserie in the city where she practiced the craft of Viennoiserie.