Sarah's passion for food was the main motivation behind the launch of Forte Food.
Australian trained chef with completing a four-year chef's apprenticeship in Sydney, Sarah worked in two of Sydney's highly regarded restaurants:
Greg Doyle's - 'Pier', Australia's finest seafood restaurant in Rose Bay, and Peter Doyle's - 'Cicada', a renowned fine-dining establishment in Potts Point.
In these fast paced kitchens, she was influenced by their passion for good, gutsy flavours and attention to detail.
With Sarah's gained wealth of cooking experiences in international fine-dining restaurants, cafes and exclusive lodges she can turn her hand to any special requests to create a memorable culinary experience in the picturesque Southern Lakes.