Chef Sarah


Chef Sarah Lorenzen grew up surrounded by the lush lands of Petaluma CA. With a turkey rancher as a grandfather and parents who raised orphaned sheep among their walnut trees and raspberry patches, it is no wonder that Chef Sarah has an affinity for cooking with flair while using the freshest seasonal ingredients possible.

As a teenager, Chef Sarah moved to San Francisco when her mother went back to work. Sarah dove into cooking-for the entire family! To this day she still remembers all the birthday meal requests of her large family. Sarah’s culinary training had begun! It continued with a professional program at Santa Rosa College, while working as a prep cook at John Ash and Company. Soon after, Chef Sarah was one of only eight selected for the highly coveted Marc Hopkins Intercontinental three-year apprenticeship program based in San Francisco. Fresh out of the program she became a cook at Parc 55 Hotel. A year later she was recruited to join the Andaluca team as a lead cook and was quickly promoted to Sous Chef. She dabbled in catering and banquet management but was soon called back to the kitchen as Executive Chef of Andaluca.

In the past two years, Chef Sarah has revamped the Andaluca menu to include more seasonal produce while also introducing more exotic spices and flavors from the Mediterranean. From watermelon gazpacho to Moroccan beef short ribs, her cooking style has a natural, earthy flair that draws from her strong agricultural base.

When Chef Sarah isn’t working with her team at Andaluca, you can find her hanging out with her young daughter, Susie. She is also proud of the community garden she created in Tukwila with a Seattle Foundation Grant of $5000. Called the ‘Parish Pea Patch’, all harvested vegetables go to the local Salvation Army Food Bank or cooking classes for those in need.

She also enjoys quilting, her Sunday Supper Club and dreaming about new menu items.

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