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Chef de Cuisine

Sarah Hsieh’s passion for cooking began as far back as she can remember and led her to attend the French Culinary Institute, where she graduated with distinction at the top of her class. After spending time in Oakville Canada, Sarah moved to New York in 2014 and joined The Modern team as a Chef de Partie.  

In 2016, Sarah went on to work at Aquavit and Per Se. At Per Se, Sarah received multiple awards and scholarships, including the Thomas Keller Restaurant Group Scholarship, which facilitated an externship in London at The Pie Room at The Holborn Dining Room, and the Men’tor Grant, which enabled her to pursue an externship at Copenhagen's Amass Restaurant, working for Noma alum Matt Orlando. Sarah’s experiences in Europe pushed her to learn more about the foundation of traditional techniques; sustainability; the art of fermentation and preservation; and the importance of having a strong, open, and collaborative kitchen culture.  

In 2021, Sarah rejoined the Union Square Hospitality Group family as Chef de Cuisine at The Modern. She looks forward to collaborating with her team; mentoring young chefs; furthering sustainability efforts; and working with seasonal ingredients and local farmers. When she is not at work, you can find Sarah taking spin classes, waking up late on Sunday mornings, brunching with her husband, or playing at Tompkins Square dog park with her dog, Maxwell.