Chef Sarig grew up on a small collective farm on the northern coast of Israel. He spent his youth swimming and fishing in the Mediterranean Sea and cultivating citrus fruit, olives and figs. Growing up in the land of milk and honey, he grew to appreciate the bounty of the earth and the importance of freshness. In 1988 Sarig married Nancy and moved to New York. While, Nancy went to school and got her MBA from NYU, Sarig worked in a wide variety of restaurants jobs. In 1991 Sarig enrolled at the California Culinary Academy in San Francisco and upon graduation went back to NYC to cook fish with the great David Bouley at his namesake restaurant. Subsequently he worked the Gray Kunz of Lespinasse where he learned to integrate global ingredients into his fresh cooking.
