About the Chef

Growing up in South Florida, Sabrina began her professional culinary journey selling her baked goods to various coffee shops and delicatessens in the Boca Raton community, gaining popularity with her signature Smores Bars. Sabrina nurtured this passion throughout her time at the University of Pennsylvania, developing the initial branding and menu for her eponymous bakery concept, Sabrina’s Sweets, marketing her unique, made-to-order pastries across campus.

 In 2021, Sabrina moved to New York City to make her dreams a reality by attending culinary school at the Institute of Culinary Education (ICE). After excelling in the Pastry & Baking Arts degree program and receiving offers at Aquavit (**), Atera (**) and Restaurant Daniel (**), Sabrina accepted the position of Pastry Cook at two-Michelin-star fine dining restaurant Atera, working her way up to Sous Pastry Chef within a year. Under the direction of Executive Chef Ronny Emborg (formerly of El Bulli, Geranium and Mugaritz) and Pastry Chef Klaus Græsborg (formerly of Restaurant Frederikshøj), Sabrina helped oversee all pastry operations across Atera and its more casual sister restaurant, Farra. Driven by her vision of bringing elevated technique to home-style baking, Sabrina left Atera in late 2023 to relaunch and rebrand her baking company, now known as Malt Studios.