Executive Chef Sara Lukasiewicz first fell in love with farm-to-table cooking growing up in rural Wisconsin, on her grandparents’ farm, in her Italian grandmother’s kitchen, in her mother’s garden, and at her father’s pig roasts. From a young age life was oriented around convivial gatherings with delicious food, labored over by all members of the family, Sara included. Knowing her passion for bringing friends and family around a table was to be her life’s work, in 2007 Sara enrolled in the prestigious Culinary Institute of America in Hyde Park, NY. After completing her externship at David Chang’s acclaimed Momofuku Noodle Bar she moved back to the Hudson Valley and put down roots in the bountiful region just north of New York City. In 2008 she began cooking at the Red Devon, and swiftly ascended from Line Cook, to Sous Chef, to Executive Chef. Under Lukasiewicz the Red Devon became beloved throughout the region for its delicious seasonal dishes, commitment to local and sustainable sourcing, and “house-made everything” approach. The restaurant gained recognition as a culinary destination among tourists and locals alike, and in 2012 Lukasiewicz was recognized by the James Beard Foundation with a Rising Star Chef nomination. At The Amsterdam she draws on deep purveyor relationships, and an intimate understanding of the terroir, farms and seasons of her community to create balanced, spirited and innovative New American fare.