Sarah Simmons

Sarah Simmons is a renowned chef, entrepreneur, and culinary innovator, best known for her work as the CEO of CITY GRIT Hospitality Group and the founder of several culinary ventures.

Early Life and Background

Raised in the Carolinas, Simmons developed her kitchen skills from a young age under the guidance of her mother. She moved to New York City in 2004, where she initially worked as a retail strategist for Fortune 100 companies. However, her passion for food led her to host casual Sunday suppers in her apartment, which eventually evolved into more formal dining events.2

Culinary Career

Simmons gained significant recognition when she was named "America’s Home Cook Superstar" by FOOD & WINE magazine in 2010. This accolade prompted her to leave the corporate world and pursue a career in cooking full-time. She opened CITY GRIT in September 2011, which started as an underground supper club and later became a culinary salon featuring themed dinners and guest chefs.2

Notable Achievements

• Named one of the 50 best chefs in New York City by FOOD & WINE magazine in 2014.16
• Recognized as one of "America’s Best New Cooks" by FOOD & WINE magazine in 2012.1
• Featured as a “New & Notable” chef by the Charleston Wine + Food Festival in 2013.1
• Named one of the “100 Most Creative People in Business” by Fast Company magazine in 2013.1

Restaurants and Ventures

• CITY GRIT: A culinary salon and members-only supper club in New York City, known for its unique dining experiences and guest chef programs.25
• Birds & Bubbles: A full-service restaurant in Manhattan’s Lower East Side, which has received accolades including three stars from Time Out NY and two stars from Adam Platt of New York Magazine.14
• Rise Gourmet Goods & Bakeshop: A southern boulangerie in Columbia, SC, which she opened in partnership with Chef Charley Scruggs in 2015.1

Current Roles

Simmons is the CEO of CITY GRIT Hospitality Group and the Executive Chef/Owner of Birds & Bubbles. She also oversees other ventures, including Il Focolare and Small Sugar, and is involved in various culinary initiatives and incubation programs for artisan food makers.34