Sasha joined Cook’s Science after spending two years in Chicago at Michelin-starred Parachute Restaurant where he was a sous chef. He is familiar with the Boston area, having worked for Jody Adams at Rialto and Ken Oringer at Earth and Clio. Before he got into cooking Sasha went to college for a degree in English, and we suspect that this may be the cause of his incessant food puns. When he’s not busy cooking you can usually find him watching soccer (Forza Roma!) and eating pasta.
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