Sarah came to Washington DC after graduating from Smith College and picked up a part-time job at Hill's Kitchen. She went on to cook at A Rake's Progress under Chef Opie Crooks, Mt. Pleasant favorite Elle, and Tail Up Goat and Reveler's Hour. Along the way her food caught the attention of the New York Times, The Washingtonian, and the Washington Post. These days she's back where it all started — teaching classes, testing products, and sharing the kind of cooking knowledge that took years to learn and is genuinely more fun to give away.

Miles’ path into the kitchen started with a nannying job in New York City that somehow — serendipitously, as these things go — turned into a cooking job at Houseman under Chefs Ned Baldwin and Adam Baumgart. From there, Miles cooked at some of New York's most beloved neighborhood spots — Diner, Cervo's, and Hart's — before moving to Washington DC in 2019 to join the kitchen at Tail Up Goat and Reveler's Hour. Eventually Miles made the move from the back of house to the front, managing the floor at Tail Up Goat before becoming Service Director at Reveler's Hour, where they were awarded the 2024 RAMMY Award for Best Service Program. Miles brings all of that — the cooking, the hospitality, the deep knowledge of food and drink — to Hill's Kitchen every day. They're also the person most likely to talk you into trying something new, whether that's a cut of meat, a kitchen tool, or a very good martini.

We met at Tail Up Goat, where Miles was managing the floor and Sarah had just been made sous chef. Sarah started a book club at work — as one does — and somewhere between the readings and the restaurant shifts, we started dating. A few years and many good meals later, Hill's Kitchen felt like the natural next chapter: a place that brings together everything we love about food, hospitality, and community. We're so glad you found us.