ABOUT US

As a youth growing up in rural North Carolina, I developed an appreciation for the freedom and bounty the land brought me. As an Adult chef, I developed a deep sense of accomplishment and gratification for the tasks that as a child I took for granted. Those moments spent with my family hunting, fishing, snapping peas, cracking pecans, opening preserves and picking my own berries are still some of my most fond memories to this day. Those meals at home and grandma’s house really focused on the inherit beauty of the ingredients and focused on simple preparations. This theme has followed me into adulthood and directly influences my philosophy deeply. Simply stated as “buy the best ingredients you can, and don’t screw them up.”

Starting in 1996, I worked for fast food and quick service establishments, quickly climbing the ladder to management positions. My inherent boredom quickly followed. After learning speed and efficiency and corporate consistency from these establishments, I sought out the best chefs I could and tried to get into their kitchens. I was mentored by the Wake Technical Community College Culinary Staff, Daniel Schurr at Second Empire, Ben and Karen Barker at Magnolia Grill, Scott Howell at Nana’s, Ashley Christensen at Vin, Shane Ingram at Four Square, and Hosea Rosenburg at Blackbelly. I owe these chefs a great deal of thanks for teaching me and dealing with my ego and attitude as ayoungcompetitive cook.

I have travelled quite a bit of the world as a chef. Training recruits in the Navy during live missions, working in Chicago, Denver, Raleigh, The Virgin Islands, Naples, and Aspen, to name a few. I picked up jewels of knowledge, friends and recipes along the way.

Taste the difference in the food at Prime Kitchen, the experiencesI have created a refined palette and excellent consistent execution. We can provide many styles of food to a very high degree and look to create unique and unforgettable experiences for your event.

I too have also been cooking since 1996! I began my culinary journey by attending culinary school at Hennepin Technical College in Brooklyn Park, Minnesota. From there, I continued my education at the Golden Valley Country Club in Golden Valley, Minnesota.

After a long stint at the country club, I headed down south to Florida and began my expedition as a personal chef on private yachts. I was the head chef on chartered yachts for over 10 years before moving to Colorado and settling down to start a beautiful family with Michael, and we have three beautiful children together! I travelled all over the world as a yachtie sailing up and down the East Coast, Caribbean, Mediterranean, Black Sea, and through the Panama Canal several times!

Along my travels I picked up a world of rich culinary experiences and absorbed the culture of locals along the way. I have also catered private events from the beautiful Roaring Fork valley down to the Front Range here in Colorado! Let’s chat and share our experiences together!

– Chef Sara Swartz
Prime Kitchen, LLC