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Sara Jenkins is a New York City-based chef, restaurateur and cookbook author. The daughter of a foreign correspondent and a food writer, Sara grew up all over the Mediterranean and ate her way through several cultures and cuisines. She began her cooking career in Boston, then worked in Florence and Tuscany before moving to New York, where she ran the kitchens in several top Italian restaurants before opening two of her own: Porchetta and Porsena. She's authored two cookbooks: Olives and Oranges and the forthcomingFour Seasons of Pasta, which she wrote with her mother, Nancy Harmon Jenkins. As Mario Batali put it, Sara's one of the few chefs in America who understands Italy and how Italians eat.

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