Sarah Linkenheil

Sarah Linkenheil is an Associate Professor at the Culinary Institute of America (CIA), specializing in Culinary Arts. With extensive industry experience, she teaches practical culinary fundamentals and previously led a real-life fine-dining restaurant simulation in Napa Valley, equipping students with comprehensive business and culinary skills. Her pedagogy emphasizes experiential learning, covering food cost management, employee leadership, and operational efficiency.

Professional Experience:

• Executive Chef, Hyatt Andaz Hotel, Napa, CA
• Chef de Cuisine, Sally’s Seafood on the Water (Manchester Grand Hotel, San Diego, CA; Vue, Park Hyatt Beaver Creek, CO)
• Sous Chef, Bivans, Park Hyatt Beaver Creek, Beaver Creek
• Culinary roles at Fischstube Zurichhorn (Zurich, Switzerland), Hotel Walserhof (Faschina, Austria), Hotel Montana (Lucerne, Switzerland), The Lodge at Vail (Vail, CO), Hotel Steigenberger Belvedere (Davos, Switzerland), Swissôtel Düsseldorf (Düsseldorf, Germany)

Certifications & Awards:

• Certified Hospitality Educator (CHE)
• Manager of the Year, Manchester Grand Hyatt, San Diego, CA
• Third Place, Chef of the Fest Competition, San Diego Food and Wine Festival, 2008

Beyond her academic role, Linkenheil is actively involved in a cooperative horse barn, where she owns a horse, rides, and collaborates with others to care for animals. This passion complements her culinary work by providing a space to decompress and cook for others.