Sarah Scott

Sarah Scott — Chef, Culinary Consultant and Writer — owns and operates Sarah Scott Chef, focusing on producing small, intimate wine and food events for wineries and private clients in the Napa Valley, as well as consulting and educating in the field of wine and food.

From 2021-2024, Sarah served as Executive Chef for Opus One Winery, developing and overseeing the Culinary and Wine and Food Programs at the winery. Prior to that she ran Sarah Scott Chef from 2006 – 2021. In 2010, she co-authored the acclaimed cookbook The Wild Table: Seasonal Foraged Foods and Recipes with master forager Connie Green. She was Executive Chef at Robert Mondavi Winery from 1993 – 2006, where she oversaw and ran the Culinary Programs at the winery, including the Great Chefs Program where she worked alongside chefs Thomas Keller, Daniel Boulud, Alice Waters, Jacques Pepin and more.