Executive Chef

Sara Lukasiewicz
Sara’s passion for cooking began at a young age.  Her parents’ and grandparents’ love of food encouraged her to begin a professional career in restaurant kitchens.
Sara started as a line cook at The Little Red Inn, in her hometown of St. Lawrence, WI.   In 2004, she was accepted into The Culinary Institute of America, and was also offered the Chef’s position at The Little Red Inn.  Seeing an amazing opportunity, Sara decided to stay at The Little Red Inn to gain more experience in the real restaurant world.   She oversaw the day-to-day operations of the restaurant and continued to develop her cooking skills, but still felt a desire to attend Culinary School to learn the classical techniques of cooking.
Sara began her studies at the CIA In May of 2007.   During her externship in 2008,  Sara worked for Chef David Chang and Kevin Pemoulie at Momofuku Noodle Bar in NYC.   While working at Momofuku she gained experience working with locally-sourced and sustainable products.  It was during this time that Sara developed a strong desire to use the best seasonal ingredients available.
When she returned for her second year at The CIA, Sara began working at The Red Devon as a line cook in May of 2008, and has been with the restaurant since the first night it opened in June of 2008.   Sara began to make most of the charcuterie offered at The Red Devon, and found the challenge of using whole animals exciting.
After her graduation in February of 2009, Sara was promoted to Sous Chef.   Now, as the Executive Chef, Sara looks forward to promoting the Red  Devon’s commitment to local and sustainable ingredients through classically inspired dishes.